225961 lemon stacks with blueberry sauce Recipes

all-purpose flour, baking powder, baking soda, salt, unsalted butter (1 1/4 stick), softened, sugar, eggs, plain yogurt, grated lemon peel, blueberries, flour (if using defrosted frozen berries), adjust the oven rack to the middle-lower part of the oven. preheat oven to 375of., whisk together the flour , baking powder, baking soda, and salt and set aside., in a large mixing bowl, cream butter and sugar together, beating until fluffy. add eggs 1 at a time, beating until incorporated after each one. beat in the grated lemon peel., beat in 1 half of the dry ingredients until just incorporated. beat in 1 third of the yogurt. beat in half of the remaining dry ingredients. beat in a second third of the yogurt. beat in the remaining dry ingredients and then the remaining yogurt. again be careful to beat until just incorporated. do not over beat. fold in the berries. if you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour., use a standard 12-muffin muffin pan. coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. or use 1 of those convenient vegetable oil sprays. distribute the muffin dough equally among the cups. bake until muffins are golden brown, about 25 to 30 minutes. test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. set on wire rack to cool for 5 minutes. remove muffins from the tin and serve slightly warm.

fresh or frozen blueberries, water, orange juice, white sugar, cold water, cornstarch, almond extract, ground cinnamon

lemon verbena leaves, ice, gin , preferably london dry, boodles british , plymouth , tanqueray 10, fresh lemon juice, tonic water, well chilled, monin blueberry syrup, lemon verbena leaves or lemon slices or frozen blueberries

pie crust , baked according to directions on package (or graham cracker crust), unflavored gelatin, sugar, eggs, separated, water, lemon juice, grated lemon peel, blueberries, whole ** optional, candied lemon rind ** optional

sugar, water, vanilla bean, split, frozen peaches, fresh lemon juice, blueberries, tonic water

flour, white sugar, baking powder, milk, shortening, egg, lemon extract, blueberries, eggs beaten, ricotta cheese, sugar, vanilla

all-purpose flour, sugar, unsalted butter cut into pieces, pecans chopped, all-purpose flour, baking powder, salt, sugar, grated lemon rind, blueberries, milk, unsalted butter melted and cooled, eggs lightly beaten

fresh blueberies or 12 oz frozen, sugar, lemon juice, water, cornstarch, butter

yellow cornmeal, all-purpose flour, baking soda, salt, eggs, separated, butter, grated lemon zest, sugar, fresh lemon juice, evaporated milk, heavy cream, lemon curd, blueberries or raspberries

blueberries (frozen or fresh ), white grape juice, honey, flour, whole wheat flour, ground walnuts, toasted, baking powder, baking soda, egg whites, buttermilk, canola oil

olive oil, garlic cloves, minced, chili flakes, beef broth, port wine, balsamic vinegar, blueberries, divided, brown sugar, cinnamon, fresh rosemary

blueberries (fresh or frozen ), maple syrup, orange juice concentrate, allspice, rolled oats, buckwheat flour, whole wheat pastry flour, baking powder, salt, whole flax seeds, canola oil, plain soymilk, pure vanilla extract

corn starch or arrowroot powder, frozen (or fresh) blueberries, sugar (or to taste), vanilla bean or a dash of grand marnier, optional

arrowroot or cornstarch mixed in some of the water, fresh lime juice, fresh or frozen blueberries, honey (optional), stevia in the raw or xylitol (ideal brand), water

orange juice, sugar, chopped crystallized ginger or 1 tsp ground ginger, frozen blueberries, thawed