With berries in season now, what are your favorite recipes using berries?

Tons of Blueberry Coffee Cake

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

 
I forgot - this is made with preserves, not fresh. - Raspberry Cream Cheese Coffee Cake

RASPBERRY CREAM CHEESE COFFEECAKE

INGREDIENTS:

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, very cold and cut into slices
1 egg
3/4 cup dairy sour cream
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves - (I used all-fruit preserves)(can substitute strawberry preserves, if desired)
1/2 cup sliced almonds

DIRECTIONS:

Heat oven to 350 degrees F. Decrease by 25 degrees for dark pans. Grease and flour bottom and sides of 9 or 10 inch springform pan.

In large bowl, combine flour and 3/4 cup sugar with a fork until blended. Cut in butter or margarine with a pastry blender until coarse crumbs form. Reserve 1 cup of crumb mixture.

In a small bowl beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.

Spread batter over bottom and 2 inches up sides of prepared pan (batter should be about 1/4 inch thick).

In medium bowl, beat cream cheese with an electric mixer until it comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well-blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth.

Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with 1 cup reserved crumb mixture and sprinkle over preserves.

Bake at 350 degrees for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.

16 servings.

Source: Uncle Sam's Hilltop Lodge - Funk, Nebraska

 
Rec: Blueberry Kuchen

* Exported from MasterCook *

Blueberry Kuchen



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

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
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NOTES : Excellent combination of baked and fresh blueberries!

 
Rec: Mini Blueberry Crumb Tarts

* Exported from MasterCook *

Mini Blueberry Crumb Tarts



Tart Dough:
3 ounces fat free cream cheese
1/2 cup unsalted butter -- (1 stick)
1 cup flour
Filling:
4 cups blueberries (fresh 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


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"
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NOTES : Very good finger food dessert!

 
Maine Blueberry Syrup

* Exported from MasterCook *

Maine Blueberry Syrup

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

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"
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NOTES : This is great on blueberry pancakes.

 
What a great item to sell at the Farmer's Market.

People will love fruit vinegars and it ties in with my fruit salsas. Thanks Cathy!

 
You're welcome! If you do the Blueberry one, check at about 45 min. as listed - mine probably took

a little longer, since I used frozen.

 
Ok, thank you. Sorry for all the questions--just one more! smileys/smile.gif

Do you think you could use whole (frozen) raspberries for the Sour Cream Raspberry one?

 
Not sure about the frozen - they might leak too much onto the cream cheese. Maybe if they're thawed

and drained first.

 
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