CLASSIC MIXED BERRY DUMP CAKE
This berry-loaded beauty gets its name from its ease of preparation. All you need to do is dump a few simple ingredients into a 13x9 baking dish and pop it in the oven for a mindless treat that's ready in no time. The fresh blueberries and raspberries give this cake a sweet, summery flavor and a touch of lemon juice and grated lemon peel give it a nice burst of citrus. Serve with a scoop of vanilla ice cream and you'll have yourself a warm-weather dessert that's guaranteed to please all season long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
- Top with dry cake mix; gently shake pan to distribute evenly
- Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 350 mg, Sugar 29 g, TransFat 0 g
DOUBLE-BERRY QUICK BREAD
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries., Transfer batter to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 201mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
EASY DOUBLE BERRY CRISP
Turn to this easy scratch recipe when you're craving something sweet and homey. A simple streusel topping flavored with cinnamon gets layered on top of a bed of fresh blueberries and raspberries, baked until the fruit is bubbly and the streusel is golden and crisp. Serve with ice cream for an extra-sweet indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
- In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle streusel over top.
- Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
- Cool at least 20 minutes before serving.
Nutrition Facts : Calories 480, Carbohydrate 76 g, Cholesterol 40 mg, Fat 3, Fiber 7 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 45 g, TransFat 1/2 g
DOUBLE BERRY DOUGHNUTS
Treat your family to these doubly delicious doughnuts - made with Original Bisquick® mix, studded with sweet blueberries and frosted with a raspberry glaze.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.
- Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely.
- In 1-quart saucepan, heat raspberries, water and remaining 2 tablespoons granulated sugar to boiling over medium heat. Cook 2 to 3 minutes or until thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set.
- In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set.
Nutrition Facts : Calories 230, Carbohydrate 48 g, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg
EASY TRIPLE BERRY CAKE
This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g
DOUBLE BERRY LEMON DESSERT
"When a neighbor of mine gave me a bowl of blackberries, I developed this recipe," says Glenwood, Iowa cook Vicki Melies. "My mother is diabetic and loves this dessert."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes., In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture., In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers.
Nutrition Facts : Calories 212 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 491mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 7g protein.
DOUBLE-BERRY CRISP
Make the "berry" easiest crisp you may ever make! Cake mix and pie filling are the secret helps.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir cake mix, butter and nuts until crumbly; set aside.
- In ungreased 13x9-inch pan, spoon pie fillings randomly, without mixing them together. Sprinkle lemon juice over fillings. Sprinkle cake mix mixture evenly over fruit.
- Bake 35 to 40 minutes or until golden brown. Serve warm with ice cream. Store loosely covered.
Nutrition Facts : Calories 390, Carbohydrate 74 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 0 g
DOUBLE BERRY CAKE
Make and share this Double Berry Cake recipe from Food.com.
Provided by PetsRus
Categories Dessert
Time 1h30m
Yield 20 squares
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350F.
- Mix the berries and toss with the flour, set aside.
- In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
- Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
- Stir the berries into the batter and por into a greased 9x13 inchpan.
- Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
- When cool cut into squares.
Nutrition Facts : Calories 248.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 62.7, Sodium 194.7, Carbohydrate 35.1, Fiber 1.5, Sugar 18.1, Protein 3.8
DOUBLE BERRY BARS
These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.
Provided by Kardea Brown
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
- Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
- For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
- For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.
DOUBLE BLUEBERRY CAKE
This is a small cake and can be made in a small (6-cup) Bundt cake pan, but it could be baked in a 9-inch round cake pan or 8-inch square pan. Chocked full of blueberry jam and blueberries.
Provided by Sassy in da South
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a small (6-cup) Bundt cake pan or a 9-inch round cake pan. Heat oven to 350 degrees.
- In a bowl, combine the flour, sugar, baking powder, salt, and spices; stir to blend. Clean blueberries and gently stir into the dry ingredients.
- In a mixing bowl whisk eggs with the blueberry jam, milk, vanilla, and melted butter.
- Stir in the dry ingredients until well blended.
- Spoon into the prepared pan; bake for 30 to 45 minutes, until a cake tester or pick inserted in the center comes out clean.
- Enjoy as is or prepare your favourite topping or glaze.
Nutrition Facts : Calories 448.5, Fat 12.7, SaturatedFat 7.3, Cholesterol 99.7, Sodium 332.4, Carbohydrate 76.7, Fiber 2, Sugar 40.7, Protein 7.1
DOUBLE-BERRY PANCAKES
Make and share this Double-Berry Pancakes recipe from Food.com.
Provided by Lorrie in Montreal
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine dry ingredients.
- In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
- In another large bowl beat the egg whites on high speed until soft peaks form, then fold into batter gently with a rubber spatula until it's worked inches
- Cook pancakes on a griddle that has been preheated on medium heat.
- Use about 1/3 cup of batter for each one.
- As soon as you pour the batter onto griddle, arrange 1 tablespoon each of the blueberries and raspberries on the top of the pancake.
- Cook until the pancake has bubbled over the surface, then carefully flip.
- Cook until the other side is lightly browned.
- Serve with syrup.
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