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How To make Alaskan Blueberry Coffee Cake
1 1/2 c All-purpose flour
3/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
3/4 c Milk
1 Egg
1 1/2 c Blueberries (I use fresh,
-but imagine frozen would -work) 1/3 c All-purpose flour
1/2 c Brown sugar, firmly packed
1/2 ts Cinnamon (or more to taste)
1/4 c Firm butter (1/2 stick)
Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and
spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar,
connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 25 to 30 minutes, until done. Don't overbake. Serve
warm with butter or honey. Serves 8. Sonya's note: If I remember correctly, this takes a bit longer to bake than what is in the instructions, but it is worth the wait!
How To make Alaskan Blueberry Coffee Cake's Videos
I drink this EVERYDAY ☕️
Original Video by Abigail Marquez
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NO BAKE BOSTON CREAM CAKE RECIPE
pan; 12×11×3 or anything close
ingredients
4 eg yolks
2 tsp. vanilla extract
1/4 cup all purpose flour
1/2 tsp. salt
1 cup sugar
365 ml. or 1 can evaporated milk
1/2 cup butter or refrigerated margarine
250 ml. all purpose cream
24 pcs. graham crackers
3/4 cup evaporated milk
250 ml. all purpose cream
250 grams dark chocolate chips or bar
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How To Make A Lemon Blueberry Layer Cake: Keep Calm And Bake
Here's how to make a lemon blueberry layer cake. Yummy! Full ingredients & method:
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Claire Saffitz Makes The Perfect Blueberry Buckle | Dessert Person
Claire Saffitz Makes The Perfect Blueberry Buckle | Dessert Person
One of Claire's favorite things about summer is spending time on Cape Cod with her family and eating her mom’s blueberry buckle. It’s a Martha Stewart recipe from many years ago, and it was her introduction to buckles, a category of streusel-topped cakes that incorporate lots of fruit. What Claire loves about Martha’s recipe is that it’s almost more fruit than cake, featuring clusters of berries barely held together by a tender batter. She wanted to create a similar blueberry buckle that incorporated the flavors and textures of corn, since corn and blueberries are natural partners. Claire does this two ways: First, crushed cornflakes are mixed into the streusel topping, contributing a light and satisfying crunch, and second, cornmeal is added to the batter, providing some textural contrast against the soft berries. Follow along with Claire Saffitz and serve the buckle with vanilla ice cream for dessert and then enjoy again for breakfast the next morning.
#blueberry #dessert #clairesaffitz
Blueberry Buckle | Dessert Recipe | MOLCS Easy Recipes
Blueberry Buckle
350°
3/4 C Sugar
1/4 C Butter
1 Egg
1 Lemon - zested
1 1/2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Vanilla
1/2 C Milk
1 1/2 C Fresh Blueberries +
1 Tbsp Flour
Topping
5 Tbsp Butter - softened
1/4 C Brown Sugar
1/4 C Sugar
1/3 C Flour
1/2 tsp Cinnamon
Grease an 8 x 8 baking dish and set aside.
In a medium bowl whisk together flour, baking powder & salt.
In large bowl cream butter & sugar until light & fluffy, beat in egg. Add lemon zest,
vanilla, mix well.
Add in dry ingredients along with the milk alternating until thoroughly combined.
Add 1 Tbsp of flour to the blueberries and gently fold into the batter.
Spread evenly into a greased 8 x 8 baking dish.
To make topping:
Place all ingredients into a small bowl and cut with a fork until crumbly. Sprinkle over top of
batter.
Bake @ 350° for 40 - 45 minutes.
Music: Earth Bound By Slynk
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