Blueberry Upside-Down Cake

From: Taste of Home  

Ingredients:
6 Tbsp butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups cake flour
1 1/2 tsp baking powder
1/2 cup milk

In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-inch baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. In a large mixing bowl, cream remaining butter; beat in sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Carefully pour over blueberries. Bake at 350 degrees for 40-45 minutes or until done. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired. 

What I did differently from this recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Oh, what a yummy and simple dessert! Great for using those blueberries I froze from last summer! Now, I have made something very similar to this in the past. I don't remember what that recipe tasted like exactly (although I gave it a thumbs up too!) but I think I like the berries being on top instead of on the bottom of the cake. I highly recommend you try this recipe! Great for dessert and breakfast! :)







 

Lemon-Blueberry Diamonds

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup confectioners' sugar
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups all-purpose flour

FILLING:
2 cups sugar
1/3 cup flour
6 eggs
2 tsp grated lemon rind
1/2 cup lemon juice
1 cup blueberries
1/4 cup confectioners' sugar

Heat oven to 350. Line 13x9 pan with aluminum foil. Coat with nonstick cooking spray. Make the crust: In bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan. Bake in 350 oven 20 minutes or until edges are brown.

Make the filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake in oven until set, about 30 minutes. Let cool in pan on wire rack.

Dust with 1/4 cup confectioners' sugar. Cut into diamonds.

What I did differently from the recipe:
I went outside to pick the blueberries from our blueberry bushes only to find.... they are gone. No blueberries since ??? So mine are just plain lemon bars which is fine for me but I would love to add blueberries!

What I'll do differently next time:
Maybe add blueberries if I think about it!

Verdict:
Thumbs up! I love lemon bars and these are not too sweet. Great dessert treat!!

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup confectioners' sugar
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups all-purpose flour

FILLING:
2 cups sugar
1/3 cup flour
6 eggs
2 tsp grated lemon rind
1/2 cup lemon juice
1 cup blueberries
1/4 cup confectioners' sugar

Heat oven to 350. Line 13x9 pan with aluminum foil. Coat with nonstick cooking spray. Make the crust: In bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan. Bake in 350 oven 20 minutes or until edges are brown. Make the filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake in oven until set, about 30 minutes. Let cool in pan on wire rack. Dust with 1/4 cup confectioners' sugar. Cut into diamonds.

Lemon-Blueberry Bundt Cake

From: All You

Ingredients:
3 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice
1 tsp vanilla extract
1/2 cup buttermilk
2 sticks butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
4 large eggs, at room temperature
2 cups blueberries

GLAZE:
2 cups confectioners sugar
1 Tbsp buttermilk
2-4 Tbsp lemon juice

Preheat oven to 350. Grease a Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly. Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake.

Make glaze: Mix confectioners' sugar, buttermilk, and 2 Tbsp lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

What I did differently from the recipe:
I used regular milk instead of buttermilk. I normally make my own buttermilk with milk + lemon juice but I ran out of lemon juice. I totally skipped the glaze, and I used loaf pans instead of a bundt pan.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Very good recipe. For some reason all of my blueberries sank to the bottom of the loaf pans but as long as you can taste them in every bite I have no problem. :)

Printable version:

Ingredients:
3 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice
1 tsp vanilla extract
1/2 cup buttermilk
2 sticks butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
4 large eggs, at room temperature
2 cups blueberries

GLAZE:
2 cups confectioners sugar
1 Tbsp buttermilk
2-4 Tbsp lemon juice

Preheat oven to 350. Grease a Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly. Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake. Make glaze: Mix confectioners' sugar, buttermilk, and 2 Tbsp lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

Blueberry Pancakes with Warm Blueberry Sauce

From: Good Housekeeping

Ingredients:
2 Tbsp water
1/2 tsp cornstarch
3 1/2 cups blueberries
5 Tbsp sugar
2 tsp lemon juice
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
4 Tbsp butter, melted
2 large eggs, beaten

Preheat oven to 250. Place cookie sheet in oven. Prepare blueberry sauce: In saucepan, combine water, cornstarch, 1 1/2 cups blueberries and 2 Tbsp sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1-2 minutes or until berries burst. Remove from heat; stir in lemon juice.

Prepare pancakes: In large bowl, combine flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk, butter and eggs just until flour mixture is moistened. Stir in remaining berries. Lightly grease griddle or nonstick skillet; heat over medium heat until very hot. Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2-3 minutes. Turn pancakes over; cook 1-2 minutes longer. Transfer pancakes to cookie sheet in oven; keep warm. Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.

What I did differently from this recipe:
I halved the blueberry sauce recipe because I knew Stephen wouldn't use it. Also, if your oven will go below 250 degrees, I would put it as low as possible, around 170 or so. I think 250 would continue cooking them a bit.

What I'll do differently next time:
I probably wouldn't use the blueberry sauce the next time. There were so many blueberries in the pancakes it didn't really add anything. It was just an extra step in my opinion. Although the picture in the magazine certainly was pretty.

Verdict:
Thumbs up! Stephen said these were much better than his pancakes (Bisquick). He is the "pancake-r" in our household so this is a high compliment from him. They were certainly easy and delicious!!

Printable version:

Ingredients:
2 Tbsp water
1/2 tsp cornstarch
3 1/2 cups blueberries
5 Tbsp sugar
2 tsp lemon juice
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
4 Tbsp butter, melted
2 large eggs, beaten

Preheat oven to 250. Place cookie sheet in oven. Prepare blueberry sauce: In saucepan, combine water, cornstarch, 1 1/2 cups blueberries and 2 Tbsp sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1-2 minutes or until berries burst. Remove from heat; stir in lemon juice. Prepare pancakes: In large bowl, combine flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk, butter and eggs just until flour mixture is moistened. Stir in remaining berries. Lightly grease griddle or nonstick skillet; heat over medium heat until very hot. Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2-3 minutes. Turn pancakes over; cook 1-2 minutes longer. Transfer pancakes to cookie sheet in oven; keep warm. Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.

Ann's Blueberry Muffins

From: The Mandrell Family Cookbook

Ingredients:
2 eggs
1/4 cup butter, softened
3/4 cup milk
1/2 cup sugar
2 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups blueberries

In a bowl blend eggs, butter, milk and sugar until smooth. Mix in flour, baking powder, salt and blueberries. Fill greased muffin pans and bake in a 400 degree oven for 25 minutes. Makes about a dozen muffins.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. These were good, although they sure wouldn't win a beauty contest, but to be honest they were just as good as any blueberry mix you can buy, and the mix would probably be cheaper unless blueberries are in season. But they were definitely easy and good - nothing wrong with them at all!

Printable version:

Ingredients:
2 eggs
1/4 cup butter, softened
3/4 cup milk
1/2 cup sugar
2 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups blueberries

In a bowl blend eggs, butter, milk and sugar until smooth. Mix in flour, baking powder, salt and blueberries. Fill greased muffin pans and bake in a 400 degree oven for 25 minutes. Makes about a dozen muffins.

Blueberry Coffee Cake

From: Busy People's Slow Cooker Cookbook.

Ingredients:
1 (6 1/2-oz) blueberry muffin mix, dry.
1/4 cup milk
1 egg white
1/8 tsp ground cinnamon

Preheat a slow cooker by turning it on high. Let it preheat for 10 minutes. Spray the cooker with nonfat cooking spray and cover. Set aside 1/4 cup of the dry muffin mix. Reserve for later.

In a medium bowl, stir together the muffin mix (not the 1/4 cup), milk and egg white until well mixed. The batter will be lumpy. Spread it into the prepared cooker. Stir together the 1/4 cup reserved dry muffin mix with the cinnamon until well mixed. Sprinkle the mixture on top of the batter in the slow cooker. Place a paper towel over the slow cooker and cover with the lid. Cook on high 1 hour.

Let the cake cool for 10 minutes. Run a knife along the edge of the cake to loosen it. Place a plate on top of the cooker and turn it upside down to remove the cake. Put another plate on top of the upside down cake and flip it right side up.

What I did differently from the recipe:
Well, the first time, I forgot to spray the cooker with cooking spray. BIG no-no. I used raspberry muffin mix because the blueberry muffin mix stuck to the slow cooker... because I had forgotten to spray the cooker with cooking spray. Go figure. Also, what's the deal with the paper towel? I did it but all it did was smell like it was about to burn after 1 hour.

What I'll do differently next time:
Get it right the first time.

Verdict:
Thumbs up. Nothing special though. It tasted just like muffins. Although when I went back and read the cookbook, this recipe is really for convenience, like if your oven is being used for another recipe, you can still cook this. Which makes sense. Otherwise I'd say you might as well just make muffins. You could still make the crumb mixture for the topping.

Printable version:

Ingredients:
1 (6 1/2-oz) blueberry muffin mix, dry.
1/4 cup milk
1 egg white
1/8 tsp ground cinnamon

Preheat a slow cooker by turning it on high. Let it preheat for 10 minutes. Spray the cooker with nonfat cooking spray and cover. Set aside 1/4 cup of the dry muffin mix. Reserve for later.

In a medium bowl, stir together the muffin mix (not the 1/4 cup), milk and egg white until well mixed. The batter will be lumpy. Spread it into the prepared cooker. Stir together the 1/4 cup reserved dry muffin mix with the cinnamon until well mixed. Sprinkle the mixture on top of the batter in the slow cooker. Place a paper towel over the slow cooker and cover with the lid. Cook on high 1 hour.

Let the cake cool for 10 minutes. Run a knife along the edge of the cake to loosen it. Place a plate on top of the cooker and turn it upside down to remove the cake. Put another plate on top of the upside down cake and flip it right side up.

Blueberry Breakfast Cake

Ingredients:
1 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
pinch of salt and cinnamon
1 stick unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup buttermilk
1 pint fresh blueberries

Preheat oven to 375. Butter a 7x11 baking pan. Whisk together flour, baking powder, baking soda, salt and cinnamon.

Using a mixer, beat the butter and sugars until smooth. Add eggs one by one and beat for 1 minute. On low speed, mix in half of the flour mixture, the buttermilk, and the rest of the flour mixture.

Gently stir in berries. Pour into baking pan.

Bake for about 45 minutes. Cool for 5 minutes, unmold, then cool right-side-up.

What I did differently from the recipe:
I didn't add any salt at all, and I'm sure I used more than a "pinch" of cinnamon. I just kind of poured it - probably 1- 1 1/2 tsp worth. Instead of using buttermilk, I made a mixture of 95% milk and 5% lemon juice in a 1/2 cup measuring cup. I didn't have a 7x11 baking pan so I used an 8x8. And I never use a mixer - I always hand mix. I doubt it makes a difference. Lastly, I checked the cake after 29 minutes (luckily) and it was done. I suggest you do the same! When it came out of the oven, I sprinkled cinnamon sugar on both the top and bottom.

What I'll do differently next time:
Probably sprinkle more cinnamon and sugar at the end, although I could still do that I think.

Verdict:
Thumbs up!! This was SO easy to make, and I had blueberries I needed to use. It was so fast, and it's really delicious. We are snacking on it tonight, but it will be really good for breakfast too.