BLUEBERRY RICE CAKES RECIPES

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BLUEBERRY COFFEE CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Blueberry Coffee Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 1 hours 10 minutes

Cook Time 25 minutes

Yield 16 servings

Number Of Ingredients 17

5 tablespoons salted butter, softened, plus more for greasing the pan
2 cups all-purpose flour 
2 heaping teaspoons baking powder 
1/2 teaspoon ground cinnamon 
1/2 teaspoon salt 
3/4 cup sugar 
1 large egg 
1/2 teaspoon vanilla extract 
3/4 cup whole milk 
2 cups fresh blueberries 
1/2 cup all-purpose flour
1/2 cup sugar 
6 tablespoons salted butter 
1/2 teaspoon cinnamon 
1/4 teaspoon salt 
Sugar, for sprinkling 
Softened butter, for serving

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
  • Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
  • Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
  • For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
  • Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

LEMON-BLUEBERRY BREAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Lemon-Blueberry Bread Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 1 hours 40 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup fresh blueberries 
1 1/2 cups plus 2 tablespoons all-purpose flour 
1 cup granulated sugar 
2 large eggs 
1 lemon, zested and juiced (about 3 tablespoons of each) 
1 teaspoon baking powder
Kosher salt 
1/2 cup milk 
1/2 cup chopped pecans 
1 lemon, juiced
1/4 cup confectioners' sugar 

Steps:

  • Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
  • Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
  • Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
  • For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

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