Blueberry cake bread, Cinnamon roll bread, Blueberry cobbler

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Carbohydrates – the thing that makes my world go round!
Blueberry cake bread
1/2 C unsalted butter, room temperature
2 tsp. lemon zest or more
7/8 C + 1 TBS sugar for sprinkling
1 egg, room temperature
1 tsp. vanilla
2 C flour (set aside ¼ C of this to toss with blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 C fresh blueberries
1/2 C buttermilk
(7/8 cup = ¾ cup + 2 tablespoons)
To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup.
Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of prepared mixture for the recipe.
Preheat oven to 350 degrees. Cream butter with lemon zest and 7/8 cup of sugar until light and fluffy. Ad egg and vanilla and beat until combined. Meanwhile, toss blueberries with ¼ cup of flour, then whisk together remaining flour, baking powder and salt. Add flour mixture to batter a little at a time, alternating with buttermilk.
Fold in blueberries. Grease a 9-inch square baking pan with butter or coat with nonstick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
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Cinnamon roll bread
2 C all-purpose flour
1 TBS baking powder
1/2 tsp. salt
1/2 C granulated sugar
1 egg – room temperature, lightly beaten
1 C milk
2 tsp. vanilla extract
1/3 C plain Greek yogurt or sour cream
SWIRL INGREDIANTS:
1/3 C brown sugar
2 tsp. cinnamon
2 TBS water
GLAZE INGREDIENTS:
1/2 C powdered sugar
1 TBS milk
Pre-heat oven to 350 degrees and prepare a bread pan (about 9×5 inches) by spraying it with non-stick cooking spray or lightly greasing it with butter. In a large bowl, combine flour, baking powder, salt, and sugar. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream. Add dry ingredients into wet and stir to combine. You can use a large wooden spoon for this if you wish. No mixer is required.
In a small bowl combine swirl ingredients together – 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonfuls of this mixture over bread, then use a knife to make swirl designs to incorporate cinnamon mixture into bread. Bake for 45-50 minutes or until you insert a toothpick and it comes out clean. Remove bread from oven and transfer it to a cooling rack to cool for 15 minutes.
Meanwhile, make glaze ingredients by combining 1/2 cup powdered sugar with 1 tablespoon milk. Remove bread from the pan and allow it to continue cooling completely. When bread has completely cooled, pour glaze over top and serve.
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Blueberry cobbler
6 C blueberries
1/3 C sugar
1/3 C brown sugar
2-1/2 TBS lemon juice
1 TBS corn starch
½ tsp. cinnamon
FOR TOPPING:
1-1/2 C all-purpose flour
1/3 C brown sugar
1/3 C sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, cut into small pieces
1/3 C boiling water
additional topping, optional
1 tsp. cinnamon
2 TBS sugar
Preheat oven to 375 degrees. Rinse blueberries and place in large mixing bowl. Sprinkle sugar, brown sugar, lemon juice, cornstarch and cinnamon over blueberries and stir gently. Let sit for 5 minutes then stir again. Pour blueberries into an oval 2-3 qt. baking dish.
In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together. Using a pastry blender, mix butter into flour mixture until mixture becomes crumbly. Pour boiling water into flour mixture and stir until combined. Spoon mixture over blueberries and spread gently making sure to cover them.
In a small bowl, mix cinnamon and sugar together and sprinkle on top of cobbler. Bake uncovered for 40-45 minutes or until topping is cooked thoroughly and has started to brown. Remove from oven and let sit for about 10 minutes. Serve warm topped with vanilla ice cream.
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She said, “I wish cookies had no calories, pets lived longer and everything was on sale.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com.)



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