1 box yellow cake mix
⅓ cup oil
¾ cup full fat yogurt
½ cup buttermilk
1½ cups blueberries (fresh or frozen)
½ cup butter, softened
1 package (8 ounce) cream cheese
2 teaspoons lemon juice
3 cupcakes powdered sugar
Extra blueberries for garnishing
Preheat oven to 350 F (176 C) and line pans with cupcakes liners.
For the Cupcakes
Place the cake mix into a medium bowl and set aside. In another bowl combine the eggs, oil, yogurt and buttermilk. Using a hand mixer beat until fully incorporated. Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand. Fill cupcake liners ⅔ full and bake for 15-20 minutes or until a toothpick inserted comes out clean. Let cool completely at room temperature.
For the Lemon Cream Cheese Frosting
Beat butter and cream cheese until smooth. Add in lemon juice. Add the icing sugar a little at a time and beat until you reach the desired consistency. Pipe onto cooled cupcakes and top with fresh berries.
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup blueberries
3/4 cup freshly squeezed lemon juice
To make the blueberry simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Stir in blueberries and bring to a boil; reduce heat and simmer until blueberries have broken down, about 3-4 minutes.
Strain blueberry mixture through a cheesecloth or fine sieve; let cool. In a large pitcher, whisk together blueberry simple syrup, lemon juice and 5 cups water. Place in the refrigerator until chilled.
Serve over ice and blueberries, if desired.
2 cups all-purpose flour
¾ cup whole wheat flour
2 tsp sugar
½ tsp salt
3 tbsp cold butter
2 egg yolks
2 cups fresh blueberries
1 tbsp sugar
1 tbsp flour
1 tsp vanilla extract
1 cup crumbled goat cheese
1 egg for egg wash
Turbinado sugar (optional)
In a food processor combine the all purpose flour, whole wheat flour, sugar and salt. Add butter and process for another 5 seconds. Add egg yolks and ¾ cup of cold water and process until dough is soft, a couple minutes. Line a baking sheet with parchment paper.
Turn the dough onto a lightly floured surface and knead until smooth. Cover in plastic wrap and let it rest for 30 minutes in fridge before using. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
In a bowl pour vanilla extract over blueberries and toss. Add flour and sugar over blueberries and toss. Roll out the empanada dough so that it's about ⅛ of an inch in thickness, might be easier if you cut the dough in half first then work with each half separately. Cut the dough into 4 inch rounds, you can use a bowl or a big mug to cut into rounds. Alternately you could cut dough in 16 pieces and roll out each piece into a 4 inch round.
Spoon about 1 tbsp of goat cheese onto each round, then a couple tbsp of prepared blueberries, onto the center of each round, then fold dough in half enclosing the filling. Press the edges together to seal, then crimp either with your fingers or a fork. Transfer empanadas to prepared baking sheet.
There should be enough empanada dough for 16 empanadas. Brush each empanada with egg wash and using a fork poke holes into each empanada. Sprinkle top of empanadas with a bit of Turbinado sugar.
Bake for 15 to 18 minutes or until empanadas or golden brown.
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
1½ tsp lemon extract
7 egg whites
3 cups cake flour
4 tsp baking powder
½ tsp salt
1¼ cups milk
Preheat the oven to 350 degrees F. Butter the bottom and sides of three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.
Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.
Scoop 1 cup* of the batter into a small bowl. Divide the remaining equally among the 3 prepared pans, smoothing the tops with a spatula. This gives you a smooth surface to work with. Add 2½ tbsp of the lemon blueberry jam to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
Bake for about 25 minutes or until a cake tester or skewer stuck in the center comes out clean and the cake pulls away from the sides of the pan. Let the layers cool for 10 minutes before turning out onto a wire rack, peeling off the paper and leaving to cool completely.
Blueberry Lemon Jam
3 cups blueberries, fresh or frozen
¾ cup sugar
2 tbsp freshly squeezed lemon juice
1½ tsp grated lemon zest
Puree the blueberries with any juices that have exuded in a blender. Pass the puree through a coarse strainer to remove the skins.
In a heavy medium saucepan, combine the blueberry puree with the sugar, lemon juice, zest and ginger. Bring to a gentle boil over a medium heat, stirring often for 20 minutes, or until the preserves have thickened and are reduced to 1 cup.
To check the proper thickness place a small amount of a saucer and put in the freezer until cold. Drag your finger through it. If a clear path is made through the preserve then it is ready. Let the preserves cool before using. (Can be made up to 5 days in advance).
1 cup sugar
¼ cup water
3 sticks (12 ounces) unsalted butter, at room temperature
2 tbsp freshly squeezed lemon juice
1 tbsp grated lemon zest (my addition)
In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer. Immediately remove from the heat.
In a large mixer bowl with an electric mixer on medium speed, beat the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.
Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. As you’re adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter.
Beat in the lemon juice and zest (if using), and the frosting is ready to use.
Assembly: To assemble the cake, place a layer, flat side up, on a cake stand. Spread half of the lemon blueberry jam over the top. Place a second layer on top of the first and spread the remaining jam over it. Finally place the third layer on top and frost the top and sides with the lemon buttercream. Decorate with fresh blueberries and serve.
Makes one 8 inch triple layered cake.
2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
8 oz. cream cheese
6 cups blueberries, fresh or frozen (thawed)
Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size. Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy!
Makes about 2 1/2 quarts
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sugar
4 tablespoons melted butter
1/2 cup ricotta cheese
1 large egg
1/2 cup orange juice
1/3 cup milk
1/2 teaspoon vanilla extract
3/4 cup blueberries
1 to 2 teaspoons finely grated orange zest, optional
Oil for frying
Vegetable Oil Cooking Spray
1 Large egg
2 Tablespoons fat-free sour cream
2 Tablespoons lowfat buttermilk
1/2 Cup oat bran
1/3 Cup whole-wheat flour
3/4 Teaspoon baking soda
3/4 Teaspoon baking powder
1/4 Teaspoon salt
1 1/2 Cups mashed banana (about 3 medium)
2 Tablespoon brown sugar
1/2 Cup blueberries, fresh or frozen, unsweetened
1/2 Teaspoon grated orange zest (optional)
1 cup fresh blueberries
1 (6- to 8-oz.) container low-fat or nonfat blueberry yogurt
1 to 1.5 cups blueberry or orange juice
1/4 tsp. vanilla extract, or a pinch of cinnamon
Wash the berries. For an icier, colder smoothie, freeze the berries in a single layer on a cookie sheet until partially frozen, about 30-45 minutes. Place the berries in a blender with the yogurt, juice and vanilla. Blend on low speed until ingredients are just mixed, then switch to high school and blend until smooth.
¾ cup sugar
3 tablespoons flour
6 cups blueberries
Juice from one lemon
¾ cup flour
¾ cup brown sugar
½ cup (1 stick) cold unsalted butter, cubed in ½-inch squares
1½ cups rolled oats
½ teaspoon cinnamon
¼ teaspoon salt
Vanilla ice cream