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Independence Day

Patriotic Strawberries


1 cup fresh blackberry's

1/4 cup sugar

Pecan Streusel

1/4 cup light brown sugar

1/4 cup white sugar

1/4 cup all purpose flour

1/2 cup pecans

4 tablespoons cold, salted butter

3 large eggs

1/2 cup buttermilk

1 teaspoon vanilla

2/3 cup vegetable oil

1 1/2 teaspoons fresh lemon zest

2 1/2 cups cake flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Nonstick muffin pan

Lemon Butter Sauce

1 cup sugar

1/4 cup fresh squeezed lemon juice

4 tablespoons unsalted butter


Place blackberries and sugar in a small bowl, mix gently and set aside.


Place sugars and flour in a food processor and pulse.  Add pecans and pulse into smaller pieces but not fine.  Add butter and pulse until crumbled.  Don't over-pulse or streusel will become oily from the pecans.  



Whisk together eggs, buttermilk, vanilla, oil and lemon zest.  Sift dry ingredients together and mix in.  Be careful not to overmix.  Gently fold in blackberries.


Grease muffin tins with butter,  fill 3/4 full with batter and top with pecan streusel.  Bake at 350 degrees for 12-15 minutes or until a toothpick inserted comes out clean.  Let cool, remove from tins and drizzle on lemon butter sauce.  

Lemon Butter Sauce

Place sugar and lemon juice in a small saucepan over medium low heat and cook until sugar is dissolved.  Add butter and swirl until melted.  Remove from heat and let cool.


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