BLUEBERRY PIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
BLUEBERRY SOUR CREAM COFFEE CAKE
One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
Provided by d newman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g
BLUEBERRY KUCHEN
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. -Anne Krueger, Richmond, British Columbia
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended. , Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.
Nutrition Facts : Calories 271 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 189mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY KUCHEN
Make and share this Blueberry Kuchen recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Add first 6 ingredients to a large mixing bowl; stir to combine.
- Add the milk, butter, egg, and vanilla; using an electric mixer, beat for 2 minutes or until well blended.
- Pour batter into a greased 13x9 inch baking pan.
- Sprinkle with blueberries.
- For the topping: in a smaller bowl, add the sugar and flour; stir to mix.
- Add the butter; toss with a fork until crumbly.
- Sprinkle over blueberries.
- Bake at 350 degrees for 40 minutes or until lightly browned.
BLUEBERRY SOUR CREAM KUCHEN BARS
I found this recipe in Cake Mix Cookies by Camilla Saulsbury. My blueberries are just arriving and I had picked 2 cups and wanted something quick and easy. When I took these to work everyone wanted the recipe. I think they taste better after chilling overnight.
Provided by mary winecoff
Categories Dessert
Time 30m
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Set aside an ungreased 13 x 9 inch baking pan.
- In a large bowl place the cake mix, softened butter, cream cheese and 1 of the eggs.
- Blend with electric mixer 1 to 2 minutes on low speed until a dough forms.
- Gather into a ball and press into ungreased pan.
- Bake crust 10 to 12 minutes until light golden.
- In a medium bowl whisk the sour cream with the sugar, cinnamon and remaining egg until smooth and blended; mix in the blueberries.
- Spread mixture over partially baked crust.
- Bake for 13 to 15 minutes until sour cream layer is just set.
- Cool completely.
- Cut into bars.
- Store in refrigerator.
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