Old Fashioned Blueberry Cake Food

OLD-FASHIONED BLUEBERRY MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• Add blueberries, sugar and zest to a bowl and stir to combine.
• In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
• Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
• Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
• Serve warm, with a scoop of ice cream, if desired!

OLD-FASHIONED BLUEBERRY BUCKLE (COFFEE CAKE)

Steps:

• Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
• Make Topping:.
• Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
• Make Batter:.
• Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
• Pour the batter into prepared pan; sprinkle evenly with the topping.
• Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
• Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
• Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.

OLD FASHIONED BLUEBERRY CAKE

Steps:

• Combine 2 T. sugar and water, pour over the blueberries and allow to stand 30 minutes.
• Cream butter and sugar until light and fluffy.
• Add eggs, cinnamon, nutmeg, cloves, salt, blueberry mixture, flour, raisins and preserves.
• Beat at medium speed until well blended.
• Desolve baking soda in buttermilk; add to batter and mix well, but do not overbeat.
• Pour batter into 3 greased and floured 8 inch round cake pans.
• Bake at 350 for 25 to 35 minutes, or until cake tester comes out clean.
• Remove from pans and cool on wire racks.
• Sprinkle with powdered sugar between layers and on top of cake.

BLUEBERRY GREEK OLD-FASHIONED DOUGHNUT

Steps:

• For the doughnuts: Mix the all-purpose flour, cake flour, baking powder and salt with a whisk until homogenous.
• In a stand mixer fitted with a paddle attachment, cream the sugar and butter until smooth, then add the eggs. Add the yogurt and mix until smooth. Slowly add the dry ingredients, then add the blueberries and juice. Do not over-mix! If the mix is too wet, add a bit of flour. Cover and let the dough rest for at least 30 minutes in the fridge.
• Heat the oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F (less and you will get greasy doughnuts, more you will get burnt doughnuts).
• Roll out the dough on a floured surface, roughly 3/4-inch thick, then cut out the doughnuts into any shape you want. Drop the doughnuts into the hot oil a few at a time. Pay attention, this next bit is important; cook them just until they float, about 20 seconds. As soon as they float, flip them over. Once you flip them, do not mess with them!!! Just let them cook. When they are completely done on one side, flip them and cook on the other side. Again, do not mess with the doughnuts! Let them cook until done! Pull the doughnuts out and let them cool on a wire rack.
• For the glaze: Mix up the confectioners' sugar, milk, salt and lemon juice to taste. When the doughnuts are cool to the touch, glaze them. Then eat and enjoy.

OLD-FASHIONED BLUEBERRY CUSTARD PIE

Steps:

• Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
• Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
• Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Bake in the preheated oven until center is set, about 50 minutes.