BLUEBERRY KUCHEN
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. -Anne Krueger, Richmond, British Columbia
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended. , Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.
Nutrition Facts : Calories 271 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 189mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY BUCKLE
I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert.
Provided by JBS BOX
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
- Cream together 3/4 cup sugar, shortening, and egg.
- In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
- To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
- Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 52.4 g, Cholesterol 31.8 mg, Fat 10.8 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.6 g, Sodium 259.4 mg, Sugar 28.6 g
BLUEBERRY CAKELETS
My cousin found this recipie in, guessing from the logo in the photocopied page she gave me, Relish magazine. We made it together when I was staying with her, and it was delicious! sadly, I didn't take any pictures of the finished product. I copied this magazine page almost word-for-word, so nobody sue me please.
Provided by Ghost Kitten
Categories Dessert
Time 25m
Yield 6-9 cakelets, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees Fahrenheit. Grease 6 muffin cups with butter (we used 9) line bases with rounds of parchment paper to prevent sticking.
- combine butter and granulates sugar in bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well.
- Fold in flour, almonds, and baking powder. Gently stir in milk and lime zest.
- Place a layer of blueberries in bottom of each muffin cup. Fold remaining blueberries into the batter. Spoon batter into muffin cups.
- bake about 25 minutes, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around the edge of each cakelet, then invert pan. (I wouldn't count on them all coming out the first time.) carefully remove parchment paper from the top of each cakelet, and serve topped with whipped cream and coarse sugar. (I didn't use either of these, but the magazine reccomends it, for those that like whipped cream).
Nutrition Facts : Calories 438.3, Fat 29.6, SaturatedFat 16.1, Cholesterol 171.8, Sodium 382.2, Carbohydrate 39, Fiber 2.7, Sugar 26.3, Protein 7.2
BLUEBERRY CAKELETS
Steps:
- 1. Preheat oven to 350F. Grease 6 muffin cups with butter. Line bases with rounds of parchment paper to prevent sticking. 2. Combine butter and granulated sugar in bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well. 3. Fold in flour, almonds and baking powder. Gently stir in milk and lime zest. 4. Place 2 tablespoons blueberries in bottom of each muffin cup. Spoon batter on top of blueberries. 5. Bake about 25 minutes, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around edge of each cakelet, then invert pan. Remove parchment paper, and serve, topped with coarse sugar and whipped cream.
OLIVE OIL CAKELETS
Recipe by Allison Ashton of "Parades" Community Table. https://communitytable.parade.com/558997/alisonashton/olive-oil-cakelets/
Provided by Mommaredkat
Categories Dessert
Time 45m
Yield 6 Cakelets/Muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line 6 cups in a muffin pan with paper baking cups or use freestanding baking cups.
- In a small bowl, whisk together first 5 ingredients. In a measuring cup, whisk together oil, milk, egg, zest, juice and almond extract. Add to dry ingredients; stir just until combined. Divide batter evenly between cups. Top evenly with almonds; dust lightly with sugar. Bake 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Serve warm or room temperature.
Nutrition Facts : Calories 265.5, Fat 16.8, SaturatedFat 2.6, Cholesterol 32.5, Sodium 280.3, Carbohydrate 26.3, Fiber 0.8, Sugar 17.6, Protein 3.4
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