Blueberry Kutchen Food

BLUEBERRY KUCHEN

Steps:

• Add first 6 ingredients to a large mixing bowl; stir to combine.
• Add the milk, butter, egg, and vanilla; using an electric mixer, beat for 2 minutes or until well blended.
• Pour batter into a greased 13x9 inch baking pan.
• Sprinkle with blueberries.
• For the topping: in a smaller bowl, add the sugar and flour; stir to mix.
• Add the butter; toss with a fork until crumbly.
• Sprinkle over blueberries.
• Bake at 350 degrees for 40 minutes or until lightly browned.

BLUEBERRY KUCHEN

Steps:

• Preheat oven to 400°F.
• In a bowl, combine flour, 2 tablespoons sugar, salt, then cut in the butter until crumbly.
• Sprinkle with vinegar, stir until the dough forms.
• With floured fingers, press the mix into the bottom of a 9 inch cake pan.
• Spread 3 cups of blueberries over the pressed mix.
• In a small bowl, combine 2/3 cup sugar 2 tbsp flour, and cinnamon. Sprinkle this over blueberries.
• Bake at 400°F on lowest rack for 50-60 minutes.
• When cooled, sprinkle with remaining 2 cups of blueberries. Enjoy!

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

BLUEBERRY-LEMON MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
• Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
• Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

BLACKBERRY KUTCHEN

Steps:

• Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.
• For the filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, salt, and 1 teaspoon vanilla. Mix until smooth; set aside.
• In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder.
• Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.)
• Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries.
• Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours.
• To serve, remove the pan bottom. Transfer to a platter.

LIGHT BLUEBERRY KUCHEN

Steps:

• Heat oven to 350 degrees.
• Spray 10 inch round spingform pan with cooking spray (or 9" pie plate).
• In medium bowl combine flour, baking powder and baking soda and salt.
• In large bowl whisk egg whites, sugar, applesauce, yogurt, and lemon zest until smooth.
• Add flour mixture to wet ingredients, stir until blended.
• Place in prepared pan. Sprinkle berries on top of batter.
• In small bowl combine oats and brown sugar. cut in pumpkin and mix until evenly blended. Pu topping over the berry-covered batter.
• Bake 50-55 minutes. Cool 20 minutes before serving.

BLUEBERRY KUTCHEN

Steps:

• Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.
• For the filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, salt, and 1 teaspoon vanilla. Mix until smooth; set aside.
• In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder. Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.) Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries.
• Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours.
• To serve, remove the pan bottom. Transfer to a platter.

BLUEBERRY KUCHEN

Steps:

• Preheat oven to 400°F (204°C).
• In medium bowl, mix 1 cup flour, salt and 2 tablespoons sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar and shape into dough. With lightly floured fingers, press dough into 9-inch springform pan about 1/4 inch thickness on bottom, less thick and 1 inch high around sides.
• Mix remaining 2 tablespoon flour, 1/2 cup sugar and cinnamon. Toss with 3 cups of blueberries to mix. Add blueberries on top of dough.
• Bake on the middle rack for 40 to 50 minutes or until crust is golden brown and filling bubbles. Remove from oven and place on cooling rack.
• Sprinkle with remaining 2 cups blueberries. Cool for at least 30 minutes.
• Run a pairing knife around the crust edge to separate from the pan before opening springform.
• Serve with a scoop of vanilla ice cream.