BLUEBERRY STREUSEL CAKE
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Provided by Gina Marie Miraglia Eriquez
Categories Cake Mixer Brunch Dessert Bake Kid-Friendly Mother's Day Lunch Blueberry Summer Sour Cream Butter Gourmet Small Plates
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
- Make streusel topping:
- Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
- Make cake:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Stir together sour cream and vanilla in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
- At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
- Gently fold in blueberries.
- Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
- Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.
MINI STRUDELS 4 WAYS RECIPE BY TASTY
Why make one strudel when you can just as easily make four? Switch up the filling between crispy sheets of puff pastry to transform a sweet dessert into a savory appetizer. No matter which strudel you choose, you're in for a flavorful flaky treat.
Provided by Betsy Carter
Categories Snacks
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
- Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
- Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
- Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
- Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
- Bake the strudels for 30 minutes, until puffed and golden brown.
- Enjoy!
Nutrition Facts : Calories 386 calories, Carbohydrate 35 grams, Fat 24 grams, Fiber 1 gram, Protein 6 grams, Sugar 5 grams
BLUEBERRY STRUDEL
Start your morning off with a tasty treat. Goes perfect with coffee!
Provided by Sharon Robb
Categories Blueberries Breakfast
Time 1h10m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large bowl, add blueberries and toss with lemon juice. Sprinkle flour and sugar over blueberries and toss to coat. Set aside.
- To assemble, place one puff pastry sheet on parchment removing the papers between the layers. Roll out pastry a little extending the edges about an inch around the perimeter. The pastry will have indents where it was folded. Face the lines vertically in front of you and fill the center section with half the blueberry mixture leaving about an inch gap at the top and bottom.
- Brush egg wash around the edges and fold the top inch over the top and bottom of blueberries. Take 1/4 cup of butter and drop from teaspoons along the middle of the blueberries.
- To cover blueberry mixture, take a pair of kitchen shears or a sharp knife and cut slices on the other 2/3rds of the crust cutting right until the blueberries start. Start at top and braid puff pastry strips over blueberry mixture sealing edges as you go to contain mixture into the middle. Cover with egg wash and sprinkle with decorator sugar.
- Bake at 375F for 40 minutes or until pastry is browned and blueberries are starting to bubble a little pit from the seams in the middle. Let cool for 10 minutes before adding optional cream cheese glaze. Serve at room temperature or warm with ice cream.
APPLE AND BLUEBERRY STRUDEL
Make and share this Apple and Blueberry Strudel recipe from Food.com.
Provided by hard62
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C Grate apples.
- Add chopped apricots, custard powder, cinnamon and mixed spice. Stir to combine. Add blueberries. Stir again.
- Lay filo pastry in a baking dish. Fold in half. Spread filling mix down one side. Carefully fold the strudel. Lightly brush the top of pastry with milk. Bake for 15-15 minutes, or until golden brown. If pastry begins to brown too fast, lower the heat a little.
- Remove from oven and dust with icing sugar. Serve with yoghurt or reduced-fat ice cream.
Nutrition Facts : Calories 170.8, Fat 2.9, SaturatedFat 0.8, Cholesterol 0.4, Sodium 107.5, Carbohydrate 40.2, Fiber 7.1, Sugar 13.6, Protein 3
BLUEBERRY STREUSEL COFFEE CAKE
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
BLUEBERRY STREUSEL COBBLER
Nobody will be able to resist freshly-baked cobbler slathered in a homemade blueberry sauce!
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
- In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
- In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
- Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
- Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.
Nutrition Facts : Calories 729.6 calories, Carbohydrate 74.3 g, Cholesterol 70.9 mg, Fat 35.1 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 18 g, Sodium 596.3 mg, Sugar 50.6 g
BLUEBERRY BIRD'S NEST STRUDEL
This recipe came from our PBS-TV station Cook-a-thon. It s such a wonderful dessert! Just like Strudel but easier! Great way to use fresh/frozen blueberries. Dust lightly with powdered sugar and add a little Whipped Cream...Yum! Serve with French Vanilla Ice Cream for a real treat!
Provided by BB502
Categories Dessert
Time 1h20m
Yield 1 13x9 pan, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine Sugar, Water and Cornstarch in a saucepan,cooking over low heat.
- Stirring constantly until this begins to thicken.
- Whie stirring well, add half of the blueberries.
- When this mixture become very thick, add the lemon juice, the 2 Tablespoons of butter and the nutmeg.
- Continue cooking over low heat until the butter melts.
- Remove from heat and add the other half of the blueberries.
- Set this aside.
- Butter a 13x9 glass baking dish and preheat the oven to 350°.
- Remove the Phyllo from the plastic wrapper, leaving it in a tight roll.
- Cut the dough in 1/4 inch slices.
- Separate and loosen the rolls into loose shreds.
- Place one half of the shredded phyllo in a large bowl.
- Gradually and lightly drizzle half of the melted butter over the shreds.
- With your hands, toss to coat.
- Place coated Phyllo dough in bottom of the baking pan.
- Spread all of the cooled Blueberry mixture over the layer of Phyllo.
- In a bowl,butter the remaining half of the Phyllo dough, tossing with your hands to coat the dough.
- Place this over the Blueberries layer, covering completely.
- Cover loosely with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking until the Phyllo is crispy, 25-30 more minutes.
- Remove the Strudel from the oven and cool.
- To Serve, dust lightly with confectioners sugar or top with Whipped Cream or Whipped Topping.
- Better yet, use both!
- Is delicious with French Vanilla Ice Cream.
- You may serve this at room temperature, or warm.
Nutrition Facts : Calories 379.6, Fat 19.8, SaturatedFat 11.5, Cholesterol 45.8, Sodium 186.2, Carbohydrate 49, Fiber 2.5, Sugar 24, Protein 3.4
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