Summer Berry Bagel Recipes

SUMMER BERRY BUCKLE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Grease a 9-inch (23 cm) cake pan with butter.
• In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
• Add the eggs one at a time, then add the vanilla. Whisk until combined.
• Fold in the flour, salt, cinnamon, and baking powder until combined.
• Fold in the berries.
• Transfer to a baking pan.
• Bake for 40 minutes, or until golden brown.
• Cool for 30 minutes before serving.
• Slice and sprinkle with powdered sugar.
• Enjoy!

SUMMER BERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

BLUEBERRY BAGELS RECIPE

Steps:

• In a small bowl, mix 1 ¼ cup warm water and 2 tbsp sugar.
• Pour in 1 pack of yeast and allow to rest for 5 minutes and it gets foamy.
• In a bowl,mix 3 ½ cups all purpose flour and 1 ½ tsp salt.
• Make a well in the center and pour the water and yeast mixture.
• Mix well.
• In a small dish, coat 1 cup blueberries with ¼ cup flour.
• Fold the blueberries into the bagel dough.
• Knead, by hand or with a mixer, for about 10 minutes.
• Cover and let rise about 1 - 1 ½ hours or until it has doubled in size.
• Divide the dough into 8 balls.
• Using your thumb, make a hole in the center.
• Set on a baking sheet and let rise for 30 minutes.
• While the bagels are rising, in a stock pot, boil water.
• After their last rise, put the bagel in the boiling water. Flip after 1 minute and allow to boil on the other side for 1 minute. (For extra chewy bagels, allow 2 minutes per side.)
• Put back on a baking sheet. Bake at 425 for 20 minutes.

SUMMER BERRY BUCKLE

Steps:

• Heat oven to 375 degrees. Butter a 9-inch round cake pan.
• In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
• In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
• Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
• Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

SUMMER BERRY GELATO

Steps:

• Blend berries and sugar together in a food processor or blender until smooth, scraping down sides of bowl if needed. Transfer berry mixture to a bowl.
• Beat sweetened condensed milk and vanilla extract together in a bowl using an electric mixer until light and fluffy; fold into berry mixture. Pour mixture into a shallow pan and freeze for 1 hour; stir and return to freezer, 8 hours to overnight.
• Remove from freezer and let stand 10 to 15 minutes before serving.

SUMMER BERRY SALAD WITH SALMON

Steps:

• Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.
• Drizzle salad with dressing and toss gently to coat.

SUMMER BERRY BUCKLE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. To make the topping, combine the sugars, flour, nutmeg and pecans in a mixing bowl. Rub in the butter until the mixture is crumbly. Set aside in refrigerator until needed.
• To make the filling, beat the butter and sugar together until light and fluffy. Mix in the egg. Sift the flour and baking soda together and add to the butter mixture alternately with the buttermilk. Spread the mixture in the prepared dish and top with the berries. Sprinkle the topping over the berries.
• Bake until the batter is set and the top is nicely browned, about 45 minutes. Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream, if desired.

SUMMER BERRY BRULéE

Steps:

• Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
• Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
• Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
• Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
• Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.