2 Berry Fluff
8 oz. cream cheese, softened
1-1/2 c. confectioners' sugar
2 c. heavy whipping cream
8 c. fresh strawberries (about 2 pounds), sliced
2 c. fresh blueberries
Additional fresh strawberries and blueberries, optional
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Slowly add cream, beating until thick and fluffy.
Fold in 8 cups strawberries and 2 cups blueberries. If desired, top with additional berries.
Frozen berries work just fine.
Blueberry Sour Cream Pound Cake
6 eggs, separated
1 c. butter, softened
3 c. sugar
1 t. almonds extract
1 t. vanilla extract
1 t. butter flavoring
3 c. all-purpose flour
1/4 t. baking soda
1 c. sour cream
1-1/2 c. fresh or frozen blueberries
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
Spoon into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Lemon Blueberry Pound Cake
FOR POUND CAKE
Cooking spray, for pan
1 c. butter, softened
1 c. granulated sugar
4 large eggs
1 tsp. vanilla extract
Zest of 1 lemon
2 c. plus 2 tbsp. all-purpose flour, divided
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 pt. fresh blueberries, some reserved for topping
FOR GLAZE
1 c. powdered sugar
2 tbsp. lemon juice
Make pound cake: Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon zest and beat until combined.
In a separate medium bowl, whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. In a medium bowl, combine most of the blueberries with remaining 2 tablespoons flour and toss to coat. Fold floured blueberries into cake batter; reserve unfloured blueberries for topping.
Pour batter into prepared loaf pan and smooth top with a spatula. Sprinkle with reserved blueberries and bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
Meanwhile, make glaze: in a medium bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled pound cake and serve.
Blueberry Lemon Pound Cake
1 cup white granulated sugar
1 tablespoon lemon zest (1 medium size lemon)
1 and ½ cup all purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup vanilla greek yogurt
½ teaspoon vanilla extract
3 large eggs
1 tablespoon lemon juice
½ cup vegetable oil
1 cup blueberries, cleaned and dried
¼ teaspoon all purpose flour
Glaze
zest of 1 lemon
1 cup powdered sugar
1 and ½ tablespoons lemon juice (can sub with some half and half or heavy cream)
Preheat oven to 350 degrees F. Spray loaf pan (mine is 9x5) with baking spray and set aside.
In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
Pour the wet ingredients into the dry and stir gently to mix.
Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
Pour the glaze over the cooled bread.
Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.
Pioneer Woman Blueberry Crumb Cake
1/2 stick Butter
1 Tablespoon (additional) Butter
3/4 cups Sugar
1 whole Egg
1/2 teaspoon Vanilla Extract
2 cups All-purpose Flour
2-1/4 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cups Whole Milk
2 cups Fresh Blueberries
FOR THE TOPPING:
3/4 sticks Butter
1/2 cup Sugar
1/2 teaspoon Cinnamon
1/2 cup Flour
1/4 teaspoon Salt
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
