It was another choose your own adventure kind of week around Tuesdays with Dorie.
Blueberry muffins or Sweet Berry Fougasse.
Since neither recipe was technically challenging and both were able to be worked into my schedule of crazy, I opted to make both.
A blueberry show down of sorts.
One quart of blueberries were pulled from the freezer - two recipes at the ready, waiting to see which one best showcased these little gems of summer.
In one corner, we had the ubiquitous blueberry muffin.
Whipping butter and sugar into a frenzy and the use of cake flour (I used unbleached) instead of regular all-purpose contributed to the light, tender crumb that made these muffins more cake-like than muffin-like. (i.e. they didn't have the "doorstop" like quality that one would normally associate with muffins...)
They were good, but definitely needed something extra. Perhaps the zest of a lemon wouldn't be remiss?
In the other corner, we have a sweet berry fougasse.
Focaccia dough was allowed to develop over the course of a couple of days - allowing the flavor of the dough to deepen.
A healthy helping of blueberries were pressed into the silky dough. (I substitued two cups of high gluten flour for all-purpose in order to add a little extra chew to the crust.)
It was topped with a brown sugar, butter and spice-laced struesel and thrown into a hot oven (at 5:30 in the morning...) and baked until golden.
The hardest part was waiting for it to cool.
So which recipe won this week's blueberry challenge in our house?
Definitely the fougasse. As good as they were, the muffins just didn't stand a chance.
This post participates in Tuesdays with Dorie. The recipe for the sweet berry fougasse can be found here.