Blueberry Coffee Bread
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Traditional sized 9" Loaf Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
4 TBS Butter, room temperature.
3/4 C Granulated Sugar
2 Eggs
1 C Whole Milk
2 C Flour
2 tsp Baking Powder
2 C Fresh Blueberries
In a large mixing bowl with a hand mixer:
Butter
Sugar
Beat for 3 minutes until creamy smooth.
Add:
Eggs
Milk
Mix to combine well.
Add:
Flour
Baking Powder
Mix until just combined.
Gently fold in Blueberries by hand.
Spoon Batter into the Pan.
Bake 60 - 70 minutes, until Golden Brown.
Remove Pan to a Rack to Cool Completely.
Enjoy!
Peace in the Kitchen!
Here's another Best of the Best. I make it with Cranberries for Thanksgiving Dinner.
You can use any combination of berries. Raspberries are delicious too.
Cherries make a great Tex/French version of a Clafouti!
I also make it with Blackberries alone! It's very versatile.
375 degree oven, preheated
10" cast iron skillet
Blueberry/Blackberry Cornmeal Cake in a Cast Iron Skillet.
1 1/4 C all purpose flour
1/2 C yellow cornmeal
2 tsp baking powder
1 tsp salt
1 C + 2TBS sugar, for the batter
1/4 C sugar, for the topping
1/2 C buttermilk
2 eggs
7 TBS butter, melted + 1 TBS for the skillet
5.6 ounces each of blueberries and blackberries
In a small bowl whisk together:
flour
cornmeal
baking powder
salt and 1C + 2 TBS sugar
In a separate bowl,whisk together:
buttermilk
eggs
melted butter
Pour wet ingredients over dry and whisk to combine well.
Melt the 1 TBS of butter in the skillet , in the preheated oven and coat evenly.
Pour in the batter , sprinkle the top with berries.
Sprinkle the berries with the 1/4C sugar.
Bake for 45 minutes.
Here's an option using fresh figs:
8 oz. of fresh figs, stemmed and sliced in half.
Make the cake according to the directions above, substituting the figs for the berries and spread them out evenly on top of the batter, cut side up. Sprinkle with sugar and bake as directed above.
Enjoy!
Peace in the Kitchen!
T!
Summer is coming!
Warmer weather
Cool Evenings
Blue Skies
Green Grass
Cool Breezes
Backyard Picnics
Picnics at the Lake
Berry Picking
These are all things that I remember from my childhood in Michigan.
I wrote about American Picnics and I should have included this recipe.
I decided to keep it separate so it would make it special.
Summer Berry Bundt Cake:
5 Eggs
1 2/3 C Sugar
1 1/4 C Butter, room temperature, cut into pieces.
2 TBS Kirsch or any Fruit Liqueur
2 1/2 C Flour
1 tsp Baking Powder
a pinch of Salt
1 1/2 C Fresh Raspberries
1 1/2 C Fresh Blueberries or Blackberries ( or a combination of all three)
Powdered Sugar for presentation
Prepare a 9" Bundt Pan ( I use my Pan Release Recipe posted here on the blog under Hints and Tips)
I use a Bundt Pan with a simple design. This cake doesn't require a fancy design.
In a large bowl with a Hand Mixer, blend:
Eggs
Sugar
Add Butter and Liqueur and beat until creamy
Add Flour ( reserving 2 TBS for the Berries)
Baking Powder
Salt
Beat until well incorporated.
In a separate bowl, combine:
Berries with the 2 TBS of reserved Flour
Toss to coat well
Gently fold the Berries into the Batter
Pour the Batter into the prepared pan
Bake at 325 degrees about 60 minutes or until a skewer comes out clean.
Remove, Cool for 30 minutes and then un mold onto a rack to cool completely.
Transfer to a serving platter and dust with Powdered Sugar.
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
This recipe is from The Cake Mix Doctor by Anne Byrn.
Use my Pan Release to grease a 10" Tube Pan. (Equal parts of Crisco, Vegetable Oil and Flour) Mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.
1 box of Duncan Hines Classic Yellow Cake Mix
1 box (3.4oz.) Vanilla Instant Pudding Mix
1 C Vanilla Yogurt
1/2 C Vegetable Oil
1/4 C Water
4 Eggs
1 C Fresh Blueberries, rinse and drain
Powdered Sugar for Dusting
Measure 2TBS of the Cake Mix and set aside
Place remaining cake mix, yogurt, oil, water and eggs in a large bowl
Mix in a stand mixer on low for 1 minute
Scrape the sides , increase the speed to medium and mix 2 more minutes
Batter should be thick and well blended
Toss the berries in the reserved cake mix
Pour 2/3 of the batter into the pan
Scatter blueberries over the batter
Spread the remaining batter over the blueberries so it covers all of the berries
Bake at 350 degrees for 45 - 50 minutes
Remove to a wire rack and cool for 20 minutes
Invert onto the rack
Cool for 30 minutes
Place on a serving Platter and dust with powdered sugar
Serve with Whipped Cream
Enjoy!
Peace in the Kitchen!
This is a great Summer bread. The berry of choice is Blueberries. It's Summer, Blueberries are in season. I hope you try this bread.
A friend of mine passed this recipe on to me and I thought it looked great for Summer.
This is an adaptation of the original recipe.
Summer Berry Pull Apart Bread
1 C of fresh Texas Blueberries...... or Michigan, or Maine..... !
1 tsp sugar
2 cans of buttermilk biscuit dough
3/4 C the best maple syrup you can buy!
2 TBS brown sugar
1 C chopped pecans, divided
1 1/2 TBS cinnamon,divided
1/2 C any canned vanilla frosting
Before starting the recipe:
Place the Biscuit dough cans in the freezer just until you complete the following instructions:
Mix the blueberries and sugar together in a small bowl and set aside.
Preheat the oven to the temperature on the biscuit cans.
Spray a loaf pan with vegetable spray.
Remove the biscuit cans from the freezer and open them.
Separate the biscuits and cut each one into quarters, place them in a large mixing bowl.
Pour in 1/2 C of Maple Syrup.
Add :
Blueberries
brown sugar
1/2 C pecans
1 TBS Cinnamon
Mix well by hand
Pour the bread into the loaf pan.
Bake for 25 - 30 minutes
Microwave the frosting in a glass bowl for 20 seconds.
Drizzle the bread with the remaining maple syrup and then drizzle with the frosting.
Sprinkle with remaining cinnamon and remaining pecans.
Cool completely
Remove from the pan onto a serving plate.
Slice or pull apart and serve.
Enjoy!
Peace in the Kitchen!
As Summer approaches I'm reminded of picking Blueberries as a child growing up in Michigan. I remember visiting my Uncle's Log Cabin on Higgins Lake, in the summer, eating fresh Blueberries in a bowl of milk for breakfast.
Here are two great recipes with Blueberries.
At the end of this recipe, I added a list of other canned Pie Filling flavors that would be great in this recipe.
Blueberry Cheesecake in a Jar:
This recipe is adapted from Chin Deep.
Here's what you'll need:
6 Half Pint Canning Jars with lids.
First Layer
Graham Cracker Crust:
1 C Graham Cracker Crumbs
3 TBS Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1/4 C (4TBS) Butter, melted
Combine all ingredients in a small bowl, mix well and press 3 TBS into the bottom of each jar.
Second Layer
Cheesecake:
1 - 8oz. package of Cream Cheese, room temperature.
1/2 C Granulated Sugar
1/2 C Sour Cream
2 TBS Lemon Juice
2 tsp Vanilla
1 tsp Lemon
Mix together in a Stand Mixer with a Whisk attachment.
Whip until smooth and creamy.
Divide equally among the jars.
Third Layer
Blueberries:
1 - 20 oz. can of Blueberry Pie Filling
1/2 tsp Almond Extract
Mix well and divide among the jars.
Place the lid on the jars and refrigerate to chill before serving.
Note:
I would also make this with any other flavor of Pie Filling. Here's a list of available flavors:
Banana Creme
Cherry
Chocolate Creme
Coconut Creme
Key Lime Creme
Lemon Creme
Apple Cranberry
Apple
Apricot
Blackberry
Dark Sweet Cherry
Strawberry Rhubarb
Red Raspberry
Pumpkin
Raisin
Pineapple
Mixed Berry
Enjoy!
Peace in the Kitchen!
Blueberry Scone Cake:
2 1/2 C Flour
1/3 C Granulated Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 stick (8TBS) Butter, cold, cubed
1 C Fresh Blueberries
2 Eggs
1/3 C Heavy Cream
1 tsp Vanilla
Zest of 1 Lemon
Heavy Cream and additional sugar for the tops before they're baked.
Preheat the oven to 350 degrees.
Wrap the bottom and sides of a 9" Springform Pan with heavy duty foil to prevent leaks.
Generously brush the pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have some available for all of my baking needs.
In a large Mixing Bowl:
Flour
Granulated Sugar
Baking Soda
Salt
Whisk well.
Cut in Butter with a pastry blender until you have pea sized pieces.
Gently fold in the Blueberries, by hand.
In a small bowl:
Heavy Cream
Eggs
Vanilla
Lemon Zest
Whisk well.
Add to dry ingredients.
Pour into prepared pan.
Brush the top with additional Heavy Cream and sprinkle with additional granulate sugar
Bake for 20 - 25 minutes.
Cool the pan on a rack for ten minutes.
Release the cake onto the cooling rack and cool completely.
Serve with Home Made Whipped Cream.
Enjoy!
Peace in the Kitchen!
I've posted my favorite recipes for Dutch Babies, I'll repost them at the end of this recipe. I like this one from Martha Stewart.
This recipe makes 4 individual Pancakes.
You'll need 4 small cast iron skillets about 6 1/4 " - 6 1/2" in diameter. You could use a comparable sized gratin pan, or you can make it in a 12" Cast Iron Skillet; add 20 minutes bake time for the large skillet.
Preheat the oven to 400 degrees.
You'll need a blender for this recipe.
4 Large Eggs
1 C Whole Milk
1 C Flour
1/4 C Granulates Sugar
1/2 tsp Lemon Zest
1/4 tsp Salt
2 TBS Butter
1 C Fresh Blueberries + additional for topping.
Confectioner's Sugar for Dusting.
In the Blender:
Eggs
Milk
Flour
Sugar
Lemon Zest
Salt
Blend well.
Heat the individual skillets or the 12" skillet over high heat on the stove.
Divide the butter among the individual land or all of it in the 12" skillet.
Divide the batter evenly among the skillets.
Scatter them with the berriesBake for 15 - 18 minutes. (remember to add 20 minutes for the 12" skillet)
Remove from the oven, top with additional berries and sprinkle with Confectioner's sugar to serve.
Enjoy!
Peace in the Kitchen!
Use my Pan Release to grease a 10" Tube Pan. (Equal parts of Crisco, Vegetable Oil and Flour) Mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.
1 box of Duncan Hines Classic Yellow Cake Mix
1 box (3.4oz.) Vanilla Instant Pudding Mix
1 C Vanilla Yogurt
1/2 C Vegetable Oil
1/4 C Water
4 Eggs
1 C Fresh Blueberries, rinse and drain
Powdered Sugar for Dusting
Measure 2TBS of the Cake Mix and set aside
Place remaining cake mix, yogurt, oil, water and eggs in a large bowl
Mix in a stand mixer on low for 1 minute
Scrape the sides , increase the speed to medium and mix 2 more minutes
Batter should be thick and well blended
Toss the berries in the reserved cake mix
Pour 2/3 of the batter into the pan
Scatter blueberries over the batter
Spread the remaining batter over the blueberries so it covers all of the berries
Bake at 350 degrees for 45 - 50 minutes
Remove to a wire rack and cool for 20 minutes
Invert onto the rack
Cool for 30 minutes
Place on a serving Platter and dust with powdered sugar
Serve with Whipped Cream
Enjoy!
Peace in the Kitchen!
This is a great Summer bread. The berry of choice is Blueberries. It's Summer, Blueberries are in season. I hope you try this bread.
A friend of mine passed this recipe on to me and I thought it looked great for Summer.
This is an adaptation of the original recipe.
Summer Berry Pull Apart Bread
1 C of fresh Texas Blueberries...... or Michigan, or Maine..... !
1 tsp sugar
2 cans of buttermilk biscuit dough
3/4 C the best maple syrup you can buy!
2 TBS brown sugar
1 C chopped pecans, divided
1 1/2 TBS cinnamon,divided
1/2 C any canned vanilla frosting
Before starting the recipe:
Place the Biscuit dough cans in the freezer just until you complete the following instructions:
Mix the blueberries and sugar together in a small bowl and set aside.
Preheat the oven to the temperature on the biscuit cans.
Spray a loaf pan with vegetable spray.
Remove the biscuit cans from the freezer and open them.
Separate the biscuits and cut each one into quarters, place them in a large mixing bowl.
Pour in 1/2 C of Maple Syrup.
Add :
Blueberries
brown sugar
1/2 C pecans
1 TBS Cinnamon
Mix well by hand
Pour the bread into the loaf pan.
Bake for 25 - 30 minutes
Microwave the frosting in a glass bowl for 20 seconds.
Drizzle the bread with the remaining maple syrup and then drizzle with the frosting.
Sprinkle with remaining cinnamon and remaining pecans.
Cool completely
Remove from the pan onto a serving plate.
Slice or pull apart and serve.
Enjoy!
Peace in the Kitchen!
This week I chose the muffin recipe in the Dallas Morning News. I'm actually a few days late posting this one. I hope to have another recipe on Wednesday.
My wife made these muffins today and we delivered some to two different families.
Summer Berry Muffins
2 1/2 C flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 C + 6 tsp sugar, divided
1 C whole milk
2 large eggs, beaten
1/2 C butter, melted
2 tsp vanilla
1 C fresh strawberries, quartered
1 C fresh blueberries
1 C fresh blackberries
preheat oven to 400 degrees
In a medium bowl:
flour
baking powder
salt
1/2 C sugar
In another bowl:
milk
eggs
butter
vanilla
Gently stir wet ingredients into the dry ingredients just until mixed.
Fold berries into batter
Spoon batter into 24 paper lined cups in muffin tins.
Sprinkle 1/2 tsp of remaining sugar over the top of each muffin.
Bake for 20 to 25 minutes until golden brown.
Muffins will not test done with a toothpick because of the fresh berries.
Allow them to cool 5 minutes before removing from the muffin tins.
Remove paper lined muffins to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
My wife made these muffins today and we delivered some to two different families.
Summer Berry Muffins
2 1/2 C flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 C + 6 tsp sugar, divided
1 C whole milk
2 large eggs, beaten
1/2 C butter, melted
2 tsp vanilla
1 C fresh strawberries, quartered
1 C fresh blueberries
1 C fresh blackberries
preheat oven to 400 degrees
In a medium bowl:
flour
baking powder
salt
1/2 C sugar
In another bowl:
milk
eggs
butter
vanilla
Gently stir wet ingredients into the dry ingredients just until mixed.
Fold berries into batter
Spoon batter into 24 paper lined cups in muffin tins.
Sprinkle 1/2 tsp of remaining sugar over the top of each muffin.
Bake for 20 to 25 minutes until golden brown.
Muffins will not test done with a toothpick because of the fresh berries.
Allow them to cool 5 minutes before removing from the muffin tins.
Remove paper lined muffins to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
As Summer approaches I'm reminded of picking Blueberries as a child growing up in Michigan. I remember visiting my Uncle's Log Cabin on Higgins Lake, in the summer, eating fresh Blueberries in a bowl of milk for breakfast.
Here are two great recipes with Blueberries.
At the end of this recipe, I added a list of other canned Pie Filling flavors that would be great in this recipe.
Blueberry Cheesecake in a Jar:
This recipe is adapted from Chin Deep.
Here's what you'll need:
6 Half Pint Canning Jars with lids.
First Layer
Graham Cracker Crust:
1 C Graham Cracker Crumbs
3 TBS Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1/4 C (4TBS) Butter, melted
Combine all ingredients in a small bowl, mix well and press 3 TBS into the bottom of each jar.
Second Layer
Cheesecake:
1 - 8oz. package of Cream Cheese, room temperature.
1/2 C Granulated Sugar
1/2 C Sour Cream
2 TBS Lemon Juice
2 tsp Vanilla
1 tsp Lemon
Mix together in a Stand Mixer with a Whisk attachment.
Whip until smooth and creamy.
Divide equally among the jars.
Third Layer
Blueberries:
1 - 20 oz. can of Blueberry Pie Filling
1/2 tsp Almond Extract
Mix well and divide among the jars.
Place the lid on the jars and refrigerate to chill before serving.
Note:
I would also make this with any other flavor of Pie Filling. Here's a list of available flavors:
Banana Creme
Cherry
Chocolate Creme
Coconut Creme
Key Lime Creme
Lemon Creme
Apple Cranberry
Apple
Apricot
Blackberry
Dark Sweet Cherry
Strawberry Rhubarb
Red Raspberry
Pumpkin
Raisin
Pineapple
Mixed Berry
Enjoy!
Peace in the Kitchen!
Blueberry Scone Cake:
2 1/2 C Flour
1/3 C Granulated Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 stick (8TBS) Butter, cold, cubed
1 C Fresh Blueberries
2 Eggs
1/3 C Heavy Cream
1 tsp Vanilla
Zest of 1 Lemon
Heavy Cream and additional sugar for the tops before they're baked.
Preheat the oven to 350 degrees.
Wrap the bottom and sides of a 9" Springform Pan with heavy duty foil to prevent leaks.
Generously brush the pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have some available for all of my baking needs.
In a large Mixing Bowl:
Flour
Granulated Sugar
Baking Soda
Salt
Whisk well.
Cut in Butter with a pastry blender until you have pea sized pieces.
Gently fold in the Blueberries, by hand.
In a small bowl:
Heavy Cream
Eggs
Vanilla
Lemon Zest
Whisk well.
Add to dry ingredients.
Pour into prepared pan.
Brush the top with additional Heavy Cream and sprinkle with additional granulate sugar
Bake for 20 - 25 minutes.
Cool the pan on a rack for ten minutes.
Release the cake onto the cooling rack and cool completely.
Serve with Home Made Whipped Cream.
Enjoy!
Peace in the Kitchen!
I've posted my favorite recipes for Dutch Babies, I'll repost them at the end of this recipe. I like this one from Martha Stewart.
This recipe makes 4 individual Pancakes.
You'll need 4 small cast iron skillets about 6 1/4 " - 6 1/2" in diameter. You could use a comparable sized gratin pan, or you can make it in a 12" Cast Iron Skillet; add 20 minutes bake time for the large skillet.
Preheat the oven to 400 degrees.
You'll need a blender for this recipe.
4 Large Eggs
1 C Whole Milk
1 C Flour
1/4 C Granulates Sugar
1/2 tsp Lemon Zest
1/4 tsp Salt
2 TBS Butter
1 C Fresh Blueberries + additional for topping.
Confectioner's Sugar for Dusting.
In the Blender:
Eggs
Milk
Flour
Sugar
Lemon Zest
Salt
Blend well.
Heat the individual skillets or the 12" skillet over high heat on the stove.
Divide the butter among the individual land or all of it in the 12" skillet.
Divide the batter evenly among the skillets.
Scatter them with the berriesBake for 15 - 18 minutes. (remember to add 20 minutes for the 12" skillet)
Remove from the oven, top with additional berries and sprinkle with Confectioner's sugar to serve.
Enjoy!
Peace in the Kitchen!
We recently spent time in Rosemary Beach, Florida. The food was amazing. I had some incredible salads. One of them had a this dressing on it.
Fresh Blueberry Vinaigrette:
3/4 C Fresh Blueberries
1/4 C Olive Oil
1/4 C Balsamic Oil
1/4 C Brown Rice Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste
Puree all of the ingredients in a Blender or a Food Processor until smooth.
Enjoy!
Peace in the Kitchen!
Here's a delicious, quick and easy Breakfast Treat from Rhodes.
These are made in the Rhodes Cinnamon Roll Pan that they come in. It can't get any easier than this.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 package of Rhodes Frozen Anytime Cinnamon Rolls with Cream Cheese Frosting.
Allow to sit at room temperature while preparing the rest of the ingredients. They don't have to be completely thawed but this will help them bake evenly in the center.
1 - 21 oz. can of Blueberry Pie Filling, drained. Reserve the syrup to drizzle over the top at the end.
1 C Chopped Pecans
4 TBS Butter, room temperature
1/2 C Flour
1 TBS Cornstarch
1/2 C Brown Sugar
Spread the frozen rolls evenly with Blueberries.
In a small bowl:
Butter
Cornstarch
Flour
Brown Sugar
Pecans
Mix well with a Blending Fork to create a Crumble.
Sprinkle evenly over the Blueberries.
Place the pan on a Sheet Pan to Bake.
Bake 35 minutes.
Remove the pan to a rack.
Drizzle evenly with the packet of Frosting included with the Rolls.
Drizzle evenly with Syrup.
Enjoy!
Peace in the Kitchen!
Blueberry Coffee Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable and Flour) Mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C Butter, softened.
The Zest of 1 Large Lemon.
3/4 C Granulated Sugar + additional for Sprinkling the top.
1 Egg
1 tsp Vanilla
2 C Flour, divided
2 tsp Baking Powder
1 tsp Salt
2 C Fresh Blueberries
1/2 C Buttermilk
In a Large Mixing Bowl with a Hand Mixer:
Butter
Lemon Zest
Sugar
Beat 3 minutes until creamy smooth. Set aside.
Add:
Egg
Vanilla
Mix just until combined.
In a small bowl:
Blueberries
1/4 C Flour
Toss with your hands to coat well.
In a small bowl:
Remaining Flour
Baking Powder
Salt
Whisk well.
In the bowl with the Butter, Zest and Sugar:
Alternate Flour and Buttermilk beating with the mixer until well combined.
Gently Fold in the Blueberries by hand, with a Silicone Spatula.
Spoon the Batter into the Pan.
Sprinkle the top with 1 TBS of Granulated Sugar.
Bake 45 - 55 minutes.
A toothpick in the center should come out clean.
Remove pan to a rack to cool for 10 minutes.
Enjoy!
Peace in the Kitchen!
Fresh Blueberry Vinaigrette:
3/4 C Fresh Blueberries
1/4 C Olive Oil
1/4 C Balsamic Oil
1/4 C Brown Rice Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste
Puree all of the ingredients in a Blender or a Food Processor until smooth.
Enjoy!
Peace in the Kitchen!
Here's a delicious, quick and easy Breakfast Treat from Rhodes.
These are made in the Rhodes Cinnamon Roll Pan that they come in. It can't get any easier than this.
 |
| For a nice presentation, transfer the rolls to a serving platter just prior to serving. Drizzle with the Frosting and Syrup while it's on the platter. |
Here's what you'll need:
Preheat the oven to 350 degrees.
1 package of Rhodes Frozen Anytime Cinnamon Rolls with Cream Cheese Frosting.
Allow to sit at room temperature while preparing the rest of the ingredients. They don't have to be completely thawed but this will help them bake evenly in the center.
1 - 21 oz. can of Blueberry Pie Filling, drained. Reserve the syrup to drizzle over the top at the end.
1 C Chopped Pecans
4 TBS Butter, room temperature
1/2 C Flour
1 TBS Cornstarch
1/2 C Brown Sugar
Spread the frozen rolls evenly with Blueberries.
In a small bowl:
Butter
Cornstarch
Flour
Brown Sugar
Pecans
Mix well with a Blending Fork to create a Crumble.
Sprinkle evenly over the Blueberries.
Place the pan on a Sheet Pan to Bake.
Bake 35 minutes.
Remove the pan to a rack.
Drizzle evenly with the packet of Frosting included with the Rolls.
Drizzle evenly with Syrup.
Enjoy!
Peace in the Kitchen!
Blueberry Coffee Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable and Flour) Mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C Butter, softened.
The Zest of 1 Large Lemon.
3/4 C Granulated Sugar + additional for Sprinkling the top.
1 Egg
1 tsp Vanilla
2 C Flour, divided
2 tsp Baking Powder
1 tsp Salt
2 C Fresh Blueberries
1/2 C Buttermilk
In a Large Mixing Bowl with a Hand Mixer:
Butter
Lemon Zest
Sugar
Beat 3 minutes until creamy smooth. Set aside.
Add:
Egg
Vanilla
Mix just until combined.
In a small bowl:
Blueberries
1/4 C Flour
Toss with your hands to coat well.
In a small bowl:
Remaining Flour
Baking Powder
Salt
Whisk well.
In the bowl with the Butter, Zest and Sugar:
Alternate Flour and Buttermilk beating with the mixer until well combined.
Gently Fold in the Blueberries by hand, with a Silicone Spatula.
Spoon the Batter into the Pan.
Sprinkle the top with 1 TBS of Granulated Sugar.
Bake 45 - 55 minutes.
A toothpick in the center should come out clean.
Remove pan to a rack to cool for 10 minutes.
Enjoy!
Peace in the Kitchen!
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