BLUEBERRY COFFEE CAKE SUPREME
Warm from the oven, this fast 'n easy coffee cake will bring sleepyheads straight to the kitchen!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
- Make Brown Sugar 'n Oats Streusel; set aside. Drain Blueberries; rinse and set aside. Mix sour cream and egg in medium bowl; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir blueberries into batter.
- Spread half of the batter in pan; sprinkle with half of the streusel. Spread remaining batter over streusel; sprinkle with remaining streusel.
- Bake 35 to 40 minutes or until golden brown; cool 15 minutes. Drizzle with Powdered Sugar Glaze.
Nutrition Facts : Calories 315, Carbohydrate 50 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg
BLUEBERRY-LEMON CAKE SUPREME
This recipe will work well with complimenting cake mix and fruit or pie filling. Duncan Hines photo.
Provided by Pat Duran
Categories Other Desserts
Time 50m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350^. Cake: Melt butter equally in two 8-inch round cake pans. Sprinkle brown sugar equally in each pan. Arrange blueberries equally in each pan.
- 2. Mix cake as directed on package. Pour batter equally over fruit in pans. Bake at 350^ for 35 minutes, or until cake tests done with a toothpick test. Let stand 4 minutes for topping to set. Then turn out onto cake plate-fruit side up.Remove other cake to wire rack to cool-fruit side up; cool completely.
- 3. When cakes are cool spread some whipped cream topping on top of the cake on the plate; place cake from the rack berry side up on top of the cream topping. Frost sides of cake with remaining whipped topping mixture. Store in refrigerator.
BLUEBERRY SUPREME
My beloved husband ate this at a Thanksgiving lunch at work years back. He came home raving about it so I asked for the recipe. Thanks to Mary Gray I can make this delicious for my whole family. The only change I have made to the recipe is switching Greek yogurt for the sour cream. Greek yogurt , in my opinion, is lighter...
Provided by Marilyn Renfro Gore
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. CRUST: Mix flour, oleo, sugar & nuts, mixing well. Pat out into a 9 x 13 Pyrex dish. Bake @325° for 20 minutes. Remove from oven and cool completely.
- 2. After cooling crust, blend the Greek yogurt, powdered sugar, cream cheese and Cool Whip well.
- 3. Spread above mixture evenly over cooled crust. Refrigerate about 30 minutes or until firm. Top with Blueberry Pie Filling and refrigerate again until time to serve.
BLUEBERRY SAUCE SUPREME
Planting blueberries started out as a retirement project for my wife and me. Now it's a full-time business. Every day we enjoy blueberries in a variety of foods.-Clarence Scrivner, Hartsburg, Missouri
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/4 cups.
Number Of Ingredients 4
Steps:
- In saucepan, combine sugar, orange juice concentrate and cornstarch; stir until smooth. Add blueberries and bring to a boil. Boil for 2 minutes, stirring constantly. Use as a topping for pancakes, waffles or pound cake.
Nutrition Facts :
BLUEBERRY SUPREME
Number Of Ingredients 12
Steps:
- Combine 1 1/3 cups flour, salt, and sugar cut in butter until mixture resembles coarse crumbs. Add ice water to beaten egg yolk to make 1/4 cup stir into flour mixture. Press mixture into a greased 10-inch pie plate. Sprinkle with 1 1/2 tablespoons flour set aside. Beat egg white until stiff peaks form fold in berries and spread over dough.Topping:*Combine flour and sugar. Cut in butter with a pastry blender sprinkle mixture over blueberries. Bake in a preheated 400° oven on bottom rack for 30 to 40 minutes or until topping is golden. Let stand 10 minutes before serving.
Nutrition Facts : Nutritional Facts Serves
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