Blueberry season has begun here... Rec Blueberry-Sour Cream Coffee Cake

D

dawnnys

Well-known member
from Allrecipes.com In my in-box today. It sounded good, so I'm passing it along:

1 cup butter, softened

2 cups white sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

1 5/8 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup fresh or frozen blueberries

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 cup chopped pecans

1 tablespoon confectioners' sugar for dusting

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

 
Mini blueberry crisps from fresh but bruised berries

Not a true recipe but a method that I used this week with the bruised blueberries culled from a 5# lug. When I had filled a small souffle cup with bruised berries and a couple of the smaller hard berries, I sprinkled on some flour, and stirred in dark brown sugar (as much as the sweetness you desire, based on the sweet/tartness of the berries), several generous sprinkles of cinnamon and a small one of nutmeg, several pinches of lemon zest, and a generous squirt of fresh lemon juice (zested first). I ended up with 4 mini-portions of sweetened and spiced blueberries so I stirred about 1/4 cup of soft butter, some dark brown sugar, cinnamon and a pinch of lemon zest into a paste and added flour until the mixture held together and crumbled, which I distributed over the blueberries. I put the cups on a foil lined tray to catch the overflow and baked in a 350 degree oven for 30 minutes (check at 20 minutes and see how they're doing), until the juices were bubbly and the topping browned.

They'll need to sit for 15-30 minutes to cool before serving. We had a bit of leftover lemon curd frozen yogurt that we placed on top and when that was gone, pineapple sherbet was a wonderful substitute.

Next time I'll start the topping with 1/2 cup of butter because the crisp part didn't end up as thick as I would have liked but was still a very tasty way to use up berries I would have otherwise tossed out. Colleen

 
REC: Tons Of Blueberry Coffee Cake - one of my favorites -

I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping.

TONS OF BLUEBERRY COFFEE CAKE

(INGREDIENTS:

1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)

Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)

DIRECTIONS:

Preheat oven to 375. Grease 9 inch springform pan.

Sift together flour, baking powder and salt, set aside.

In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.

In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.

Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.

Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).

From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted this).

12 servings (I made 10 servings)

Edited from Recipezaar

http://www.recipezaar.com/117026

 
Blueberry Kuchen

Blueberry Kuchen


Servings:8

Excellent combination of baked and fresh blueberries!
Ingredients

1 cup flour
2 tablespoons sugar
pinch salt
1/2 cup butter
1 tablespoon vinegar
2 tablespoons flour
1 cup sugar
1/8 teaspoon cinnamon
3 cups fresh blueberries -- divided
confectioner's sugar
Preparation

Combine first 3 ingredients; cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle vinegar evenly over surface; stir with a fork until all dry ingredients are moistened. (This can be done in a food processor.) Press pastry in bottom and 1 inch up sides of a 9-inch springform pan.

Combine 2 tablespoons flour, 1 cup sugar, and cinnamon, mixing well. Stir in 2 cups blueberries; spread evenly over pastry.

Bake at 400 degrees for 45 minutes. Remove from oven and sprinkle remaining 1 cup blueberries evenly over top. Chill well before removing from pan. Sprinkle with confectioner's sugar before serving.

Note: Frozen blueberries can be used for the 2 cups that are baked in the shell, but use fresh ones over the top when the kuchen comes out of the oven.

This freezes well. Just reheat frozen tort in a 250 degree oven until warm.

Source:
"Southern Living 1980

 
Mini Blueberry Crumb Tarts

Mini Blueberry Crumb Tarts


Servings:1

Very good finger food dessert!
Ingredients

Tart Dough:
3 ounces fat free cream cheese
1/2 cup unsalted butter -- (1 stick)
1 cup flour
Filling:
4 cups blueberries (freshs or frozen)
juice of 1 lemon
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 cup cold water
Topping:
1 cup flour
3 tablespoons brown sugar
3 tablespoons butter -- softened
Preparation


Blend cream cheese and butter together. Work in flour. Shape into a ball and refridgerate up to one hour.
Shape 20-1" balls and place in tart pan. I use a tart shaper to shape my tarts or you can just press the dough up the pan. Set aside in refrigerator until filling is ready.

Place blueberries, lemon juice and sugar in medium sauce pan. Bring to a slow boil. When blueberries begin to cook mix in cornstarch mixed with cold water all the while stirring your mixture. Cook 1-2 minutes or until thick. Remove from heat and set aside to cool.

Work flour, sugar and butter with fingers until resembles small crumbs. You won't use all this topping. I placed what was left over in the freezer for future use!

Preheat oven to 375.

Place blueberries in tarts, top with crumb topping. Bake for 15-20 minutes or until crust and topping start to brown.

Source:
"Taste Spotting"
S(Internet Address):
"http://shelbymaelawstories.blogspot.com/2009/06/happy-anniversary-aunt-marlene-uncle.html"
Yield:
"20 tartlets"

 
Fresh Blueberry Pie

Fresh Blueberry Pie


Servings:6

Ingredients

1 pie crust -- baked
2 pounds blueberries
1/4 cup cornstarch
1/4 cup water -- cold
3/4 cup water -- boiling
1 cup sugar
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon butter -- unsalted
Preparation

In a small bowl, stir the cornstarch in the cold water until it dissolves. Add the boiling water and stir until smooth. Place in 1-quart saucepan. Add the sugar, salt and 1/2 cup of the berries.

Cook over low-medium heat and stir constantly. Cook until the mixture comes to a low boil, then thickens and becomes somewhat clear. It should take about 10 minutes. Then reduce the heat to low and cook very gently for about 3 or 4 minutes more. Stir in the lemon juice and butter.

In a large bowl, gently mix the reserved berries with the warm sauce. Stir occasionally until cool. Pour the cooled mixture into the prepared crust. Refrigerate for at least 3 hours.

Note: Can be cooked in microwave: Cook on high for 1 1/ 2 minutes. Stir. Cook for another 1 1/2 minutes or until thickened.

Source:
"Maida Heatter's New Book of Great Desserts"

 
Maine Blueberry Syrup

Maine Blueberry Syrup


Servings:4

This is great on blueberry pancakes.
Ingredients

2 cups blueberries -- fresh or frozen
1/2 cup sugar
1/2 cup water
Preparation

Mix blueberries, sugar and water together in a saucepan and bring to a boil. Simmer for about 10 minutes. This can be done while pancakes are cooking.



Yield:
"2 cups"

 
Blueberry Lemon Crumb Bars

Blueberry Lemon Crumb Bars
Fine Cooking #93
8 oz. (1 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. table salt
1 tsp. baking powder
1 large egg, separated
14-oz. can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp. grated lemon zest
2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels
how to make
Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.
In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.

I have made these several times with some minor variations. I wanted to use frozen blueberries and I wanted them a little firmer so they could be finger food.

I made the following changes: bake the crust about 5 minutes longer, bake a few minutes after adding the berries while the you make the cream and allow it to thicken, and bake a couple extra minutes after adding the cream.

 
Shtritzlach (Toronto Blueberry Buns)

Ella sent this recipe to me. I haven't tried it yet but she says they're wonderful.

Shtritzlach (Toronto Blueberry Buns)
For dough:
1 package active dry yeast
1/2 cup warm water
3 cups flour
1/3 cup sugar
1 tsp. salt
3 tbsp. vegetable shortening
2 eggs
1/2 tsp. vanilla
For filling:
2 cups fresh or thawed frozen blueberries
1/2 cup sugar
1 tbsp. corn starch dissolved in 1/4 cup water
1/4 tsp. salt
1 beaten egg plus 1 tsp. water for egg wash
sugar for sprinkling

In a small bowl, dissolve the yeast in the warm water. Let stand until mixture begins to bubble, about 5 minutes.
Sift together flour, sugar and salt. Place in the bowl of an electric mixer. Add shortening, yeast and water, eggs and vanilla and beat until dough is smooth. Let stand while preparing filling.
Mix filling ingredients in a medium saucepan. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.
On a well-floured surface, roll out dough to 1/8 - inch thickness. Add flour whenever dough threatens to stick. Cut dough into pieces 5 inches square. Place 1 tbsp. of filling in center of square, then fold dough over on top and pinch to close. Pinch ends closed. Cover buns with a towel and let stand 30 minutes.
Preheat oven to 375°F. Brush buns with egg wash and sprinkle tops with sugar. Bake until browned, about 16 minutes. Serve warm or at room temperature.

Makes 8 buns.

 
That was interesting. I actually have never heard of them. The bakery, for sure.

I think I'll give them a try.

(I always question myself when I say that I've never heard of something or I've never seen something or never ..... It always reminds me of my mom when she was moving from senility to Alzheimers.)

 
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