BLUEBERRY SNACK CAKE
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY-CINNAMON GRAHAM SNACK CAKES
A perfect combination of blueberries and cinnamon in muffin cup sized snack cakes.
Provided by My Food and Family
Categories Fruit Recipes
Time 30m
Yield 6 servings, 2 snack cakes each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix graham crumbs, sugar, baking powder and cinnamon in large bowl. Beat egg with whisk in small bowl. Add milk and sour cream; mix well. Add to crumb mixture; stir just until moistened. Toss blueberries with flour; gently stir into batter.
- Spoon into 12 muffin cups sprayed with cooking spray.
- Bake 18 to 20 min. or until lightly browned. Cool in pan 5 min. Remove to wire rack; cool slightly.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BLUEBERRY-CINNAMON COFFEE CAKE
Studded with bright, juicy blueberries, this spiced coffee cake has a hefty dose of cinnamon in the cake and the crumble, and a cinnamon ribbon running through the center. You can use blackberries or raspberries in place of the blueberries, or even chocolate chips for an extra-sweet treat. Serve warm slices of cake with a cup of coffee for the perfect weekend brunch or afternoon pick-me-up.
Provided by Yossy Arefi
Categories brunch, snack, cakes
Time 4h
Yield 1 (8-inch-square) cake
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
- Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
- Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
- Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
- Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
- Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
- Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.
CINNAMON BLUEBERRY PECAN BREAKFAST CAKE
Provided by Alejandra Ramos
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
- Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
- Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
- Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
- Let cool completely in the pan before serving.
NO-CHURN BLUEBERRY GRAHAM CRACKER ICE CREAM
This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries instead of the blueberries for a different berry flavor. -Heather King, Frostburg, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-3/4 quarts.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine blueberries, sugar and vanilla. Bring to a boil; reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled., In a large bowl, beat cream until soft peaks form. Add condensed milk; beat until mixture thickens. Gently fold graham crackers into cream mixture. Transfer to freezer containers, allowing headspace for expansion. Drop blueberry mixture by tablespoonfuls over ice cream. Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight before serving.
Nutrition Facts : Calories 226 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 64mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
BLUEBERRY GRAHAM SNACKING CAKE
This is a recipe off the box of Honey Maid graham crackers. It looks delicious and I can't wait to try it.
Provided by Evamyth
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C) and grease a 9"x9" (23x23 cm) pan.
- Combine the dry ingredients in a large bowl.
- Add the wet ingredients and beat for 3 minutes.
- Pour half the batter into the pan, sprinkle with half the blueberries.
- Pour the rest of the batter into the pan and top with the remaining blueberries.
- Bake for 35 to 40 minutes or until a toothpick comes out clean.
- Cut into 16 squares.
Nutrition Facts : Calories 186, Fat 8.6, SaturatedFat 1.4, Cholesterol 28, Sodium 122.4, Carbohydrate 25.4, Fiber 0.6, Sugar 15.3, Protein 2.5
CINNAMON BLUEBERRY JAM
Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl-all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. -Barbara Burns, Phillipsburg, New Jersey
Provided by Taste of Home
Time 25m
Yield 4 half-pints.
Number Of Ingredients 6
Steps:
- Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY-CINNAMON GRAHAM MUFFINS
I got this off the back of a Honey Maid graham cracker box. It says you could make these, let them cool completely, and then wrap in plastic wrap and freeze. Thaw at room temperature or unwrap muffin and microwave on high for 20 seconds.
Provided by cookiemaker
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Mix graham crumbs, sugar, and baking powder in medium bowl and set aside.
- Beat egg and milk in separate bowl with wire whisk (or fork) until well blended.
- Add egg & milk mixture to graham mixture, stir until just moistened.
- Gently stir in blueberries.
- Spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full (mine were about 3/4 full).
- Bake 18 to 20 minutes or until lightly browned. Let stand 5 minutes in pan, then remove to wire rack and let cool slightly.
Nutrition Facts : Calories 34.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 18, Sodium 107.3, Carbohydrate 6.6, Fiber 0.2, Sugar 6, Protein 1.3
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