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Posts Tagged ‘blueberry’

Blueberry Trifle

It’s stupid hot again in Texas. Summer has its grip on Austin. Welcome to the muggy buggy sweltering summer.

Who wants to fire up the oven to bake when you can barely keep the house at a reasonable temperature to begin with? Well, I do, but that’s because some people pay me to bake. Others gleefully accept my fairy cake mother gifts on their birthdays.

To avoid the oven, you may want to try a trifle. Mom used to make these layered desserts quite often for Lion’s Club Potlucks in Vimy, Alberta (the nearest town to my rural home). Mom used either Jell-O or vanilla pudding and sliced banana and strawberries in her layers, topping it with a good amount of whipped cream.

My version is chock full of short cuts, unlike most of my baking that is done from scratch. This is a good thing to pull together quickly and can be adjusted to feed more people, just add more ingredients!

blueberry triffle midnitechef.com

Here’s what you need:

  • 1/2 a container of Cool Whip (you can make whipped cream, but this is shortcut #1)
  • 1 cup Frozen organic Canadian Wild Blueberries (shortcut #2, frozen keeps longer, and they don’t have to be Canadian)
  • 1/2 tsp Vanilla
  • Lady Fingers
  • Fresh Raspberries (if you happen to have some, they’re a nice touch)

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Let the Cool Whip thaw so it can be spooned into a bowl, or whip whipping cream until soft peaks form.
In a small bowl, add the blueberries and vanilla. Heat in the microwave for 1 minute to release the juices from the berries.
In a serving dish, place lady fingers, breaking them in half as needed, to make a single layer.
Spoon half the blueberries and juice over the cookies.
Spoon half the Cool Whip over this.
Repeat another sequence of lady fingers, blueberries, Cool Whip.
Top with fresh raspberries (optional).

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This makes a small batch of triffle, a perfect to sharing size. Keep it in the fridge until ready to serve. The lady fingers will absorb the juices and turn a beautiful violet, while the whip stays crisp white. Until you dive in, of course.

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These were inspired by a winning recipe on Food52, Salvadoran Breakfast Cakes.  The original recipe was tested a while ago and I found it very greasy.  I played with the ingredients and found a good combination that is springy, moist, and now has blueberries added.  I love blueberries so it was inevitable they would make an appearance in these otherwise plain cupcakes.

  • 1 1/4 cups rice flour (white or brown)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup salted butter, at room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup low-fat buttermilk
  • 8 ounce container of low-fat sour cream (1 cup)
  • zest of 1 lemon
  • 1 1/2 cups fresh blueberries, washed and dried

 

Pre-heat the oven to 325ºF (dark metal pan) or 350ºF (light metal pan).

Sift or whisk the rice flour, baking powder and salt in a bowl.  Set aside.

Cream the butter and sugar.  Add the eggs, one at a time, beating well between additions.

Scrape down the sides of the bowl.  Add the buttermilk, sour cream and lemon zest, beating well.

Fold in the blueberries.

Fill each cup of a metal muffin tin almost full of batter.

Bake for 25 – 28 minutes or until the edges are golden brown and a toothpick inserted into a cupcake comes out clean.  This batter is very moist so it’s hard to over bake these, the blueberries only add to the moisture factor.  Just keep an eye on them after the first 20 minutes.

 

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Remember how I was trying to think of ways to use up my bag of Teff flour?  Well, I did it again.  This time I made muffins with a boost of fiber from the sneaky addition of Teff to the batter.  The neat thing about Teff is that in small portions it is easily incorporated into any recipe with all-purpose flour, including these lemony blueberry muffins.

Look good enough to eat, eh?

Here’s another tip for you… If you are like me and don’t like soggy areas of muffin around the fresh berries, use dried blueberries instead.  Dried berries are always in season and you won’t have to wait for them to thaw.  The best part is no soggy muffins!

  • 1 cup dried blueberry flavoured cranberries
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup Teff flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 eggs
  • 1 Tbsp vanilla
  • 1/2 cup milk
  • 1/4 cup butter
  • 12 paper muffin cups
  • turbino sugar for sprinkling

Note: My typical recipe includes 2 or 3 mashed bananas, the lack of extra moisture should have been more apparent to me.  This recipe would be improved with the addition of a 1/2 cup of plain yogurt or applesauce.  I didn’t have anything else on hand.

Pre heat the oven to 325ºF.

Mix the wet ingredients with the lemon and blueberries and set aside.  Combine the dry ingredients (except the turbino sugar) in a large bowl.  Make a well in the dry mix and pour in the wet mix.  Stir until the flour disappears, the consistency should be lumpy but evenly moist.

Divide the batter between 12 regular sized muffin cups in a metal tin.  These would also be cute as mini muffins for a brunch or coffee table.  Top with about 1/2 tsp of the turbino sugar.  Turbino sugar is coarse and will not completely melt during baking, this leaves a crunchy topping to the muffins.

Bake for 25-30 minutes, rotate the pan half way through.  The middles should be set and the edges lightly golden brown.

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