Blueberry Cakelets Food
BLUEBERRY SCONES
A good basic scone recipe with blueberries added . . . yummy!!
Provided by LindaPinda
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
- In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
- Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
- Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 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 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
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