62322 barefoot contessa blueberry crumb cake Recipes

granulated sugar, light brown sugar, lightly packed, ground cinnamon, ground nutmeg, unsalted butter, melted, all-purpose flour, unsalted butter, at room temperature, granulated sugar, extra-large eggs, at room temperature, pure vanilla extract, grated lemon zest, sour cream, all-purpose flour, baking powder, baking soda, kosher salt, fresh blueberries, sugar, for sprinkling

unsalted butter, at room temperature, sugar, extra-large eggs, at room temperature, sour cream, at room temperature, pure vanilla extract, flour, cornstarch, kosher salt, baking soda, unsalted butter, at room temperature, cream cheese, at room temperature, sugar , sifted, pure vanilla extract, blueberries, raspberries

flour, baking powder, salt, cream cheese (softened ), butter (softened ), sugar, eggs, vanilla extract, fresh blueberries or 2 cups frozen blueberries, flour, white sugar, brown sugar, ground cinnamon, butter (softened ), powdered sugar , for dusting cakes after they have slightley cooled

all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, freshly grated nutmeg, cold unsalted butter, cut into 1/2-inch cubes, eggs, lightly beaten, sour cream, vanilla, fresh blueberries (15 oz)

sugar, soft shortening (butter can be substituted), egg, milk, flour, baking powder, salt, blueberries, sugar, flour, soft butter, cinnamon

flour, sugar, ground cinnamon, butter, melted, flour, blueberries, sugar, baking powder, salt, milk, butter, melted and cooled, eggs, lightly beaten, vanilla extract

granulated sugar, light brown sugar, lightly packed, ground cinnamon, ground nutmeg, unsalted butter, melted, all-purpose flour, unsalted butter, at room temperature (3/4 stick), granulated sugar, extra-large eggs, at room temperature, pure vanilla extract, grated lemon zest, sour cream, all-purpose flour, baking powder, baking soda, kosher salt, fresh blueberries, sugar for sprinkling

granulated sugar, light brown sugar, lightly packed, ground cinnamon, ground nutmeg, unsalted butter, melted, all-purpose flour, unsalted butter, at room temperature (3/4 stick), granulated sugar, extra-large eggs, at room temperature, pure vanilla extract, grated lemon zest, sour cream, all-purpose flour, baking powder, baking soda, kosher salt, fresh blueberries, sugar for sprinkling

sugar, cinnamon, unsalted butter, melted and cooled, canola oil, all-purpose flour, all-purpose flour, baking powder, baking soda, salt, nonfat sour cream, unsalted butter, at room temperature, sugar, eggs plus 1 large egg white, vanilla extract, plain low-fat yogurt, frozen blueberries

crumb cake mix ( ), sugar, milk, vanilla extract, dutch process cocoa, canola oil, eggs, butter, neufchatel cheese, powdered sugar, vanilla extract, milk

butter, cubed, sugar, grated lemon peel, divided, fresh or frozen blueberries, yellow cake mix, cream , optional

unbleached all-purpose flour (2 1/2 oz), light brown sugar (3 1/2 oz), granulated sugar, ground cinnamon, table salt, unsalted butter, cut into 8 pieces, softened but still cool (1/2 stick), unbleached all-purpose flour (7 1/2 oz), baking powder, unsalted butter , softened but still cool (1 1/4 stick), granulated sugar (about 4 3/4 oz), table salt, lemon zest, vanilla extract, eggs, room temperature, fresh blueberries , picked over (about 20 oz)

blueberry lb cake, this blueberry lb cake is baked in a tube pan ., cook time : 1 hour, 15 minutes, butter softened, sugar, eggs, vanilla extract, flour divided, salt, baking powder, fresh blueberries or 2 cup. frozen, thawed, preheat oven to 325 degrees ., cream butter and sugar. add eggs 1 at a time and beat until light and fluffy. add vanilla. sift 2 cups flour, salt and baking powder together. add sifted ingredients to creamed mixture and beat. dredge berries in remaining flour. gently fold floured berries into the batter. grease and dust a tube pan with confectioners sugar or flour; pour batter into it. bake for 1 hour and 15 minutes, or until it tests done.

crumb cake, butter, apricot preserves, sugar, egg, flour, baking powder, blend flour and baking powder in small bowl and set aside., beat butter and sugar with blender on low to medium speed until creamy., stir in egg ., add flour mixture and blend by hand. batter should be crumbly., pour half of batter in bottom of lightly greased 9 cake pan and pat down., spread apricot preserves over the layer of batter ., pour remaining batter on top of preserves. do not pat down ., bake at 425f til lightly browned , approximately 20 minutes., sprinkle with powdered sugar to decorate.

unsalted butter, olive oil, diced red onion (1 small onion), diced celery (4 stalks ), diced red bell pepper (1 small pepper), diced yellow bell pepper (1 small pepper), minced fresh flat-leaf parsley, capers, drained, tabasco sauce, worcestershire sauce, old bay seasoning, kosher salt, fresh ground black pepper, crushed red pepper flakes , to taste, cooked salmon, panko breadcrumbs (japanese bread crumbs) or 3/4 cup plain breadcrumbs, good mayonnaise, dijon mustard, extra-large eggs, lightly beaten

unsalted butter at room temp, sugar, light brown sugar (packed), all purpose flour, salt, chopped walnuts, blueberries (preferably fresh, or frozen, not thawed ), all purpose flour, baking powder, baking soda, salt, ground cinnamon, freshly ground nutmeg, sugar, grated zest of 1/2 lemon or 1/4 orange, unsalted butter at room temp, eggs, at room temp, vanilla extract, buttermilk

sugar, margarine or butter, softened, vanilla extract, egg, all-purpose flour, baking powder, baking soda, salt, low-fat buttermilk, blueberries, sugar, all-purpose flour, margarine or butter, melted, ground cinnamon

cake crumbs , use lb cake, sugar, cornstarch, cinnamon, nutmeg, blueberries, oranges, lemons, fresh ginger, pecans, flour, sugar, cinnamon, butter