Blueberry Supreme Recipes

BLUEBERRY COFFEE CAKE SUPREME

Steps:

• Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
• Make Brown Sugar 'n Oats Streusel; set aside. Drain Blueberries; rinse and set aside. Mix sour cream and egg in medium bowl; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir blueberries into batter.
• Spread half of the batter in pan; sprinkle with half of the streusel. Spread remaining batter over streusel; sprinkle with remaining streusel.
• Bake 35 to 40 minutes or until golden brown; cool 15 minutes. Drizzle with Powdered Sugar Glaze.

BLUEBERRY COFFEE CAKE SUPREME

Steps:

• Combine blueberries, water, 1/3 cup water and cornstarch in a small saucepan; cook over medium heat 2-3 minutes or until sauce is thickened, stirring constantly. Set sauce aside.
• Cream butter; gradually add 1 cup sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
• Combine flour, baking powder, soda and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Stir
• in almond extract.
• Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half of the blueberry sauce, swirling partially through batter with a knife.
• Repeat with remaining batter and blueberry sauce. Sprinkle with nuts. Bake at 350F degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert pan onto serving plate and drizzle with glaze. Yield: one 10-inch coffeecake.
• GLAZE.
• 3/4 cup sifted powdered sugar.
• 1 tablespoon warm water.
• 1/2 teaspoon almond extract.
• Combine all ingredients, stirring well. Yield: 1/4 cup.
• VARIATIONS.
• CINNAMON-NUT COFFEE CAKE: Delete blueberries, water, 1/3 cup
• sugar and 2 tablespoons cornstarch. Combine 3/4 cup firmly
• packed brown sugar, 3/4 cup chopped pecans and 1 teaspoon
• ground cinnamon. Replace blueberry mixture with brown sugar
• mixture.
• CRANBERRY COFFEE CAKE: Delete blueberries, water, 1/3 cup
• sugar and 2 tablespoons cornstarch. Replace blueberry mixture
• with 1 16 oz. can whole-berry cranberry sauce.