I have a so many blueberries in the freezer. Do you have a recipe you can share with me for a blueberry!
pound cake!?Www@FoodAQ@Com
Answers:
Blueberry Lemon Pound Cake
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
4 large eggs, separated
1 tbsp finely grated lemon zest
1 tsp pure vanilla extract
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1 3/4 cups blueberries
Preheat oven to 350 degrees!. Butter a 9 x 5 x2 3/4 loaf pan!. Line the bottom with a piece of parchment or waxed paper, and butter the paper!. Lightly dust the pan with flour, shaking out the excess!. In a mixing bowl, cream the butter and the sugar with an electric mixer until light and fluffy!. Add the egg yolks, lemon zest and vanilla extract; beat until smooth!. Add the sour cream and beat to combine!. Sift the flour, baking powder and salt together, add to the butter mixture in three batches, stirring with a wooden spoon until just combined!. Beat the egg whites in a bowl until they hold soft peaks!. Stir a third of the whites in to the batter to combine!. Fold the remaining whites into the batter with a rubber spatula until just combined!. Do not over mix!. Fold the blueberries into the batter!. Scrape into the prepared pan!. Bake for 35 minutes!. Reduce the oven temperature to 325 degrees and bake 45 minutes longer or until pound cake is golden brown and a toothpick comes out clean when inserted in the center!. Cool the cake in the pan on a rack for at least 1 hour before turning it out of the pan!. Then place it back on the rack and allow it to cool completely!.
nfd?Www@FoodAQ@Com
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
4 large eggs, separated
1 tbsp finely grated lemon zest
1 tsp pure vanilla extract
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1 3/4 cups blueberries
Preheat oven to 350 degrees!. Butter a 9 x 5 x2 3/4 loaf pan!. Line the bottom with a piece of parchment or waxed paper, and butter the paper!. Lightly dust the pan with flour, shaking out the excess!. In a mixing bowl, cream the butter and the sugar with an electric mixer until light and fluffy!. Add the egg yolks, lemon zest and vanilla extract; beat until smooth!. Add the sour cream and beat to combine!. Sift the flour, baking powder and salt together, add to the butter mixture in three batches, stirring with a wooden spoon until just combined!. Beat the egg whites in a bowl until they hold soft peaks!. Stir a third of the whites in to the batter to combine!. Fold the remaining whites into the batter with a rubber spatula until just combined!. Do not over mix!. Fold the blueberries into the batter!. Scrape into the prepared pan!. Bake for 35 minutes!. Reduce the oven temperature to 325 degrees and bake 45 minutes longer or until pound cake is golden brown and a toothpick comes out clean when inserted in the center!. Cool the cake in the pan on a rack for at least 1 hour before turning it out of the pan!. Then place it back on the rack and allow it to cool completely!.
nfd?Www@FoodAQ@Com
I love blueberries!. I would add them to this recipe!. I’ve made this cake countless times- it tastes phenomenal and no one ever believes it was made with a mix!. Pour a little batter in the pan, mix blueberries with a little flour, add all the berries, then pour the rest of the batter!. It’ll take a little longer to cook!. also, here’s a smoothie recipe you can add blueberries to!. They say blueberries are one of the best fruits for you, so I love to use those!.
Almond Cream Cheese Pound Cake
From Cake Mix Doctor
1 (18!.25-ounce) butter recipe cake mix
8oz cream cheese, softened
4 eggs
? cup sugar
? cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 350 degrees!. Lightly grease a 10” bundt pan or tube pan!.
In the bowl of an electric mixer, combine all ingredients until well incorporated!.
Pour mixture into pan and spread evenly!. Bake for 45 to 50 minutes!.
Remove from oven and allow to cool!.
World's Best Smoothie
From Prevention Magazine
Ingredients
1 cup plain nonfat yogurt
1 banana
1/2 cup orange juice
6 frozen strawberries
Directions
1!. In a blender, combine the yogurt, banana, juice, and strawberries for 20 seconds!. Scrape down the sides and blend for an additional 15 seconds!.
Www@FoodAQ@Com
Almond Cream Cheese Pound Cake
From Cake Mix Doctor
1 (18!.25-ounce) butter recipe cake mix
8oz cream cheese, softened
4 eggs
? cup sugar
? cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 350 degrees!. Lightly grease a 10” bundt pan or tube pan!.
In the bowl of an electric mixer, combine all ingredients until well incorporated!.
Pour mixture into pan and spread evenly!. Bake for 45 to 50 minutes!.
Remove from oven and allow to cool!.
World's Best Smoothie
From Prevention Magazine
Ingredients
1 cup plain nonfat yogurt
1 banana
1/2 cup orange juice
6 frozen strawberries
Directions
1!. In a blender, combine the yogurt, banana, juice, and strawberries for 20 seconds!. Scrape down the sides and blend for an additional 15 seconds!.
Www@FoodAQ@Com
BLUEBERRY POUND CAKE
3 c!. plain flour
3 c!. sugar
1 tsp!. baking powder
1 sm!. can evaporated milk
3 sticks butter
6 eggs
2 tsp!. vanilla
1 tsp!. lemon
1 1/2 c!. fresh blueberries
1 c!. chopped pecans
Cream butter and sugar; add eggs, one at a time, beating well after each egg!. Gradually add flour and baking powder and milk, vanilla and lemon flavorings!. Add pecans and gently fold in blueberries!. Bake in greased and floured tube pan for 1 1/2 hours at 325 degrees!.
Www@FoodAQ@Com
3 c!. plain flour
3 c!. sugar
1 tsp!. baking powder
1 sm!. can evaporated milk
3 sticks butter
6 eggs
2 tsp!. vanilla
1 tsp!. lemon
1 1/2 c!. fresh blueberries
1 c!. chopped pecans
Cream butter and sugar; add eggs, one at a time, beating well after each egg!. Gradually add flour and baking powder and milk, vanilla and lemon flavorings!. Add pecans and gently fold in blueberries!. Bake in greased and floured tube pan for 1 1/2 hours at 325 degrees!.
Www@FoodAQ@Com
Blueberry Peach Pound Cake
Take advantage of the luscious fruit at your local farm stand!. This recipe add fresh blueberries and peaches to a traditional pound cake!.
Makes 16 servings!.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
2 teaspoons McCormick? Pure Vanilla Extract
1 pint blueberries
1 cup peeled and sliced peaches
3 cups flour, divided
2 teaspoons baking powder
2 teaspoons McCormick? Ground Cinnamon
Powdered sugar
1!. Preheat oven to 325°F!. Grease and flour 12-cup fluted tube pan!.
2!. Beat butter and sugar in large bowl with electric mixer until light and fluffy!. Add eggs, one at a time, beating well after each addition!. Beat in vanilla!.
3!. Toss berries and peaches in 1/4 cup flour; set aside!. Mix remaining flour, baking powder and cinnamon!. Gradually add to butter mixture, beating until well mixed after each addition!. Gently stir in fruit!. Pour batter into prepared pan!.
4!. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean!. Cool 30 minutes in pan on wire rack!. Remove pan; cool completely!. Sprinkle with powdered sugar before serving!.
Butter Cream Pound Cake
8 ounces cream cheese
1 cup butter
2 cups granulated sugar
2 tablespoons vanilla extract
6 eggs
2 cups sifted cake flour
Confectioners' sugar
Cocoa powder
Have all ingredients at room temperature!.
Preheat oven to 350 degrees F!.
Use an electric mixer to cream together cream cheese and butter!. Beat in sugar and vanilla extract!. Add eggs, one at a time, beating after each addition!. Continue beating until mixture is almost doubled in volume!. Using lowest speed, fold in flour!. DO NOT OVER-BEAT!. Pour batter into an ungreased tube pan and bake for 45 minutes or until a wooden pick inserted comes out clean!. Remove from oven and immediately invert and cool!.
Cooled cake can be wrapped and frozen!.
Serve at room temperature sprinkled with confectioners' sugar or cocoa powder!.
Makes 8 to 10 servings!.
Blueberry Cream Cheese Pound Cake
8 ounces cream cheese
1 1/2 cups (3 sticks) butter
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup frozen blueberries
Cream together the cream cheese, butter and sugar!. Add the eggs, one at a time, beating well after each egg!. Add the flour, one-cup at a time, beating well after each cup!. Add vanilla and lemon extracts; beat well!. Fold in the blueberries!. Pour the batter into a greased and floured Bundt pan!. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes!. Test the cake, and bake a little longer if needed!.
WARM BLUEBERRY CAKE WITH CREAM
Yield: 1 Servings
1/2 c Butter, softened
1 c Plus 2 tb sugar
2 Eggs
1 ts Grated lemon peel
1 tb Lemon juice
2 c All purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 c Blueberries, divided
---CREAM--
1 c Whipping cream
2 tb Sugar
Preheat oven to 375 degrees!. Grease 9" spring form pan!. Ling bottom
with wax paper, grease and flour wax paper!. Beat butter and 1 cup
sugar until fluffy!. Add eggs one at a time!. Add lemon juice & peel!.
Combine flour, baking powder and salt, add to beaten mixture
alternating with milk!. Chop 1/2 of the berries and add to batter!.
Pour batter in pan and sprinkle remaining berries and 2 tb sugar!.
Bake 40 minutes, cool 10 minutes!. Cream: Beat cream and sugar in
chilled mixer bowl with chilled beaters until stiff!.
(Makes 2 cups)!. Remove side of pany!. Serve warm with cream
DOWN EAST BLUEBERRY CAKE
Yield: 8 Servings
1 c Sugar
2 ts Baking powder
1/4 ts Salt
1 c Blueberries
2 Eggs
1/4 c Sugar
1/4 ts Cinnamon
2 c Flour
1/2 c Warm milk
1/2 c Margarine
Cream sugar and margarine, add the eggs and beat well!. Add the
flour,baking powder and salt mixture then the 1/2 c warm milk!. Add
lastly the blueberries which have been tossed with 2 tblsp!. of the
flour!. Put in a 9 in!. greased and floured pan and sprinkle with the
1/4 c sugar mixed with the 1/4 tsp!. cinnamon!. Bake in 350 oven for 35
min!.
Www@FoodAQ@Com
Take advantage of the luscious fruit at your local farm stand!. This recipe add fresh blueberries and peaches to a traditional pound cake!.
Makes 16 servings!.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
2 teaspoons McCormick? Pure Vanilla Extract
1 pint blueberries
1 cup peeled and sliced peaches
3 cups flour, divided
2 teaspoons baking powder
2 teaspoons McCormick? Ground Cinnamon
Powdered sugar
1!. Preheat oven to 325°F!. Grease and flour 12-cup fluted tube pan!.
2!. Beat butter and sugar in large bowl with electric mixer until light and fluffy!. Add eggs, one at a time, beating well after each addition!. Beat in vanilla!.
3!. Toss berries and peaches in 1/4 cup flour; set aside!. Mix remaining flour, baking powder and cinnamon!. Gradually add to butter mixture, beating until well mixed after each addition!. Gently stir in fruit!. Pour batter into prepared pan!.
4!. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean!. Cool 30 minutes in pan on wire rack!. Remove pan; cool completely!. Sprinkle with powdered sugar before serving!.
Butter Cream Pound Cake
8 ounces cream cheese
1 cup butter
2 cups granulated sugar
2 tablespoons vanilla extract
6 eggs
2 cups sifted cake flour
Confectioners' sugar
Cocoa powder
Have all ingredients at room temperature!.
Preheat oven to 350 degrees F!.
Use an electric mixer to cream together cream cheese and butter!. Beat in sugar and vanilla extract!. Add eggs, one at a time, beating after each addition!. Continue beating until mixture is almost doubled in volume!. Using lowest speed, fold in flour!. DO NOT OVER-BEAT!. Pour batter into an ungreased tube pan and bake for 45 minutes or until a wooden pick inserted comes out clean!. Remove from oven and immediately invert and cool!.
Cooled cake can be wrapped and frozen!.
Serve at room temperature sprinkled with confectioners' sugar or cocoa powder!.
Makes 8 to 10 servings!.
Blueberry Cream Cheese Pound Cake
8 ounces cream cheese
1 1/2 cups (3 sticks) butter
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup frozen blueberries
Cream together the cream cheese, butter and sugar!. Add the eggs, one at a time, beating well after each egg!. Add the flour, one-cup at a time, beating well after each cup!. Add vanilla and lemon extracts; beat well!. Fold in the blueberries!. Pour the batter into a greased and floured Bundt pan!. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes!. Test the cake, and bake a little longer if needed!.
WARM BLUEBERRY CAKE WITH CREAM
Yield: 1 Servings
1/2 c Butter, softened
1 c Plus 2 tb sugar
2 Eggs
1 ts Grated lemon peel
1 tb Lemon juice
2 c All purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 c Blueberries, divided
---CREAM--
1 c Whipping cream
2 tb Sugar
Preheat oven to 375 degrees!. Grease 9" spring form pan!. Ling bottom
with wax paper, grease and flour wax paper!. Beat butter and 1 cup
sugar until fluffy!. Add eggs one at a time!. Add lemon juice & peel!.
Combine flour, baking powder and salt, add to beaten mixture
alternating with milk!. Chop 1/2 of the berries and add to batter!.
Pour batter in pan and sprinkle remaining berries and 2 tb sugar!.
Bake 40 minutes, cool 10 minutes!. Cream: Beat cream and sugar in
chilled mixer bowl with chilled beaters until stiff!.
(Makes 2 cups)!. Remove side of pany!. Serve warm with cream
DOWN EAST BLUEBERRY CAKE
Yield: 8 Servings
1 c Sugar
2 ts Baking powder
1/4 ts Salt
1 c Blueberries
2 Eggs
1/4 c Sugar
1/4 ts Cinnamon
2 c Flour
1/2 c Warm milk
1/2 c Margarine
Cream sugar and margarine, add the eggs and beat well!. Add the
flour,baking powder and salt mixture then the 1/2 c warm milk!. Add
lastly the blueberries which have been tossed with 2 tblsp!. of the
flour!. Put in a 9 in!. greased and floured pan and sprinkle with the
1/4 c sugar mixed with the 1/4 tsp!. cinnamon!. Bake in 350 oven for 35
min!.
Www@FoodAQ@Com
Frozen Blueberry Muffins --
INGREDIENTS
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
2 cups frozen blueberries, unthawed
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground nutmeg
DIRECTIONS
In a large bowl, combine the flour, baking powder and salt!. In a mixing bowl, cream butter and sugar!. Add eggs, milk and vanilla; mix well!. Stir in dry ingredients just until moistened!. Fold in frozen blueberries!. Fill greased or paper-lined muffin cups two-thirds full!. Combine sugar and nutmeg; sprinkle over muffins!. Bake at 375 degrees F for 20-25 minutes or until muffins test done!. Cool in pan for 10 minutes before removing to a wire rack!.
FOOTNOTE
If using frozen blueberries, do not thaw before adding to batter!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Blueberry Cheesecake Ice Cream --
INGREDIENTS
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
ICE CREAM:
1 1/2 cups sugar
1 (3!.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
DIRECTIONS
In a small saucepan, combine sugar and cornstarch!. Gradually stir in water until smooth!. Stir in blueberries and lemon juice!. Bring to a boil!. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally!. Cover and refrigerate until chilled!.
In a large bowl, combine the cracker crumbs, sugar and cinnamon!. Stir in butter!. Pat into an ungreased 15-in!. x 10-in!.x 1-in!. baking pan!. Bake at 350 degrees F for 10-15 minutes or until lightly browned!. Cool completely on a wire rack!.
In a large bowl, whisk the ice cream ingredients!. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions!. Refrigerate remaining mixture until ready to freeze!. Whisk before adding to ice cream freezer (mixture will have some lumps)!.
Crumble the graham cracker mixture!. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl!. Freeze!.
HERE IS MORE RECIPES -
http://allrecipes!.com/Search/Ingredients!.!.!.
Www@FoodAQ@Com
INGREDIENTS
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
2 cups frozen blueberries, unthawed
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground nutmeg
DIRECTIONS
In a large bowl, combine the flour, baking powder and salt!. In a mixing bowl, cream butter and sugar!. Add eggs, milk and vanilla; mix well!. Stir in dry ingredients just until moistened!. Fold in frozen blueberries!. Fill greased or paper-lined muffin cups two-thirds full!. Combine sugar and nutmeg; sprinkle over muffins!. Bake at 375 degrees F for 20-25 minutes or until muffins test done!. Cool in pan for 10 minutes before removing to a wire rack!.
FOOTNOTE
If using frozen blueberries, do not thaw before adding to batter!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Blueberry Cheesecake Ice Cream --
INGREDIENTS
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
ICE CREAM:
1 1/2 cups sugar
1 (3!.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
DIRECTIONS
In a small saucepan, combine sugar and cornstarch!. Gradually stir in water until smooth!. Stir in blueberries and lemon juice!. Bring to a boil!. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally!. Cover and refrigerate until chilled!.
In a large bowl, combine the cracker crumbs, sugar and cinnamon!. Stir in butter!. Pat into an ungreased 15-in!. x 10-in!.x 1-in!. baking pan!. Bake at 350 degrees F for 10-15 minutes or until lightly browned!. Cool completely on a wire rack!.
In a large bowl, whisk the ice cream ingredients!. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions!. Refrigerate remaining mixture until ready to freeze!. Whisk before adding to ice cream freezer (mixture will have some lumps)!.
Crumble the graham cracker mixture!. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl!. Freeze!.
HERE IS MORE RECIPES -
http://allrecipes!.com/Search/Ingredients!.!.!.
Www@FoodAQ@Com
This recipe isn't for pound cake, but if you want a good fruit cobbler recipe, try this one!. My mom has lots of frozen fruit in her deep freeze and she makes these all the time!. Yummy!
Fruit Cobbler
Berry mixture:
1 qt!. berries
1 c!. sugar
1-2 T!. flour (more for blackberries, less for peaches)
Sweeten berries with sugar and flour mixture!.
Spread in bottom of pan!.
Crust:
? c!. melted butter
1 c!. flour
? c!. sugar
1 egg
Mix, then drop or spread over berry mixture!. Bake at 350° for 45 min!. or until crust is done!. (More time required for frozen fruit!.)
Www@FoodAQ@Com
Fruit Cobbler
Berry mixture:
1 qt!. berries
1 c!. sugar
1-2 T!. flour (more for blackberries, less for peaches)
Sweeten berries with sugar and flour mixture!.
Spread in bottom of pan!.
Crust:
? c!. melted butter
1 c!. flour
? c!. sugar
1 egg
Mix, then drop or spread over berry mixture!. Bake at 350° for 45 min!. or until crust is done!. (More time required for frozen fruit!.)
Www@FoodAQ@Com
You can try this one "blueberry delight" you can see this recipe here!.!.!.
http://therecipe-finder!.com/blueberry-de!.!.!.
Good luck and Happy cooking!!!:)Www@FoodAQ@Com
http://therecipe-finder!.com/blueberry-de!.!.!.
Good luck and Happy cooking!!!:)Www@FoodAQ@Com
If you can tell me what to do with a 20lb bucket of cherries in my freezer then I can help you!.Best we both use their answers!.!.!.Let's share!.!.Blessings YahooWww@FoodAQ@Com