Blueberry Boy Bait Recipe, Easy Blueberry Cake, Blueberry Dessert Recipe
for the website, and for the Happier Holidays Cookbook!
Blueberry Boy Bait Recipe, Easy Blueberry Cake, Blueberry Dessert Recipe
Food City Kitchen with Chef Walter and Jan Charles - Walter's Blueberry Boy Bait
You know a cake is good if it's good enough to bait a guy! Walter shows a variation on his mother's Blueberry Boy Bait; a simple and easy blueberry dessert that is just delicious. Fresh blueberries are layered into a skillet with a moist yellow cake recipe, and the result is a fun, pretty and just plain delectable. Try this beautifully easy blueberry cake recipe - and you'll see for yourself why it got it's name!
Announcer: VLT Local 8 presents The Food City Kitchen.
Chef Walter: All right. Let's get this name thing out of the way first. Last Saturday morning, I was watching CBS This Morning, which I generally do only on Saturdays. That's not true. They had a chef on who was of Scotch ancestry, as I am, raised on a farm in New England, as I was not; and now has a prize-winning restaurant in New York City that only serves Spanish food. I thought that guy is mixed up enough that what he does ought to be good.
Jan: It ought to be good. The name is fabulous, you got to admit.
Chef Walter: I got . . . I thought about changing the name because it's a little bit sexist, but I thought what the heck.
Jan: You could call it a girl-getter.
Chef Walter: I could.
Jan: Yeah.
Chef Walter: Then I'd have to put grapes in it or something, you see? All the words . . .
Jan: True.
Chef Walter: What I'm doing, in case you can't tell, I've made a pretty routine cake batter: Butter, sugar, I added a couple of egg yolks to that, a ½ cup of milk, and 1½ cups of flour with about a teaspoon of baking powder added. All that was worked together. I then had whipped the egg whites to the point that they formed stiff peaks with another ¼ cup of sugar, and I folded that in. You don't want to stir that baby. You've gone through a lot of trouble to beat the air into those egg whites, don't now go to a lot of trouble to beat it out.
Jan: You'll do that if you fold in your berries too much, too.
Chef Walter: Yeah. With both of these, you're folding because this batter's pretty delicate. Jan, do you still, when you're any sort of berries or fruit in a cake, do you still put flour on the . . .
Jan: I do every time. The only reason I do it is because my grandmother told me to.
Chef Walter: Yeah, mine did too, and so did the chef the other day. This 1½ cups blueberries on here had about 1 tablespoon of sugar.
Jan: It's supposed to keep them from . . .
Chef Walter: Flour. Pardon me. I'm thinking sugar because I'm getting ready to put some on the top.
Jan: It's supposed to keep them from sinking.
Chef Walter: It kind of does, more or less.
Jan: Sometimes.
Chef Walter: I put it in a 9-inch pan that you've lined with parchment paper. Spray it with baking spray or butter it, as we used to do 100 years ago. That's the last tablespoon of sugar to give it a finished top. Look at the centerpiece. It's beautiful. Look at the blueberry boy baked up. You can put whip cream on it, you can put powdered sugar, as I did. You notice I sprinkled a little sugar on the top to give it a little more finished look. I cut the paper. Let's see if I . . . never, Jan, write this down. See. They sunk. Isn't that pretty? That's good.
Jan: It's still beautiful.
Chef Walter: Never cut the first slice out on the air. Get the recipe: Chef's Recipe, 3450 Papermill Drive, Knoxville, Tennessee 37919; sending a self-addressed stamped envelope or you could just go to our web channel, that's Volunteertv.com. It's posted there. You can get it and have it for supper.
Jan: Good weather for berry picking.
This Tasty Blueberry Muffin Recipe Will Change Your Life! HOW TO MAKE DELICIOUS BLUEBERRY MUFFINS
Today we show you how to make the best blueberry muffins ever!! These blueberry muffins were fun to make and a delight to eat. Try this recipe today...and if you haven't SUBSCRIBED yet what are you waiting for?!? SUBSCRIBE!!
#tasty #delicious #blueberrymuffins #howtomakeblueberrymuffins #baking
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Ingredients
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup white sugar + 2 teaspoons for topping
2 eggs
½ cup milk
⅓ cup of vegetable oil
2 cups of fresh blueberries
1 teaspoon vanilla extract
Directions
Add flour, 1 cup of sugar, salt, and baking powder to a large bowl. Whisk it all together.
In a separate bowl add oil, milk, eggs, and vanilla extract. Mix it with a fork until combined.
Add your liquid mixture to your dry mixture and stir until combined.
Coat your blueberries with flour, and fold them into your batter mixture.
Line a muffin tin with cupcake liners and fill each liner with your muffin batter until almost full.
Sprinkle your 2 teaspoons of sugar over the top of your muffins.
Bake in a 375° oven for 25 minutes or until done. Insert toothpick into the center of the muffin and if it comes out clean your muffins are done.
Remove muffins from tin and cool on a wire rack.
Enjoy!!
Blueberry Zucchini Cake Recipe
Blueberry Zucchini Cake – a very light and delectable cake. I never tried eating or baking this cake. I just heard about this cake from one of the fellow subscribers. As I was browsing all the recipes, mostly are incorporated with chocolate flavour. I was tossing between with chocolate or without chocolate. I finally decided on the recipe without the chocolate. I love chocolate but then wouldn’t that overshadowing the flavour of zucchini. So I pick the recipe without chocolate but added blueberry instead. I love how the purplish blueberries turned out on the cake, which makes the cake extraordinary. I hope you’ll be inspired to make this cake, or if you have baked this before, perhaps try out this flavour. Enjoy!
Ingredients:
2 7inch round baking pans
Zucchini Cake
200g cake flour (you can use all-purpose flour)
60g almond powder/meal
½ salt
½ baking soda
1 tsp baking powder
1 tsp cinnamon
120g castor sugar
80g brown sugar
180ml vegetable oil (I use canola oil)
3 eggs
100g yogurt
1 tsp vanilla extract
1 tsp lemon juice
1 tsp lemon zest
225g zucchini (grated)
½ cup blueberries
Cream Cheese Frosting
200g cream cheese (room temperature)
4 tbsp unsalted butter (softened)
30g white chocolate (melted)
40g powdered sugar
½ tsp vanilla extract
Cake deco
½ blueberries
Lemon zest slice
Instructions:
1. Preheat oven at 350°F / 180°C. Prepare 2 7inch baking pans, grease and lay with parchment paper on the bottom of pans.
2. Grate the zucchini. Use the coarse size grater. (my guess is by using the coarse grater, it will produce less juice as we don’t want the zucchini to be too wet)
3. In a large bowl, sift the flour, almond powder, salt, baking soda, baking powder, cinnamon. Give it a mix and set aside.
4. In another bowl, add castor sugar, brown sugar and oil. Mix until they are well combined.
5. Add the eggs. Add one at a time. Mix until they are well combined. Then add yogurt and vanilla extract. Mix until the batter is creamy. Then add the lemon juice, lemon zest and zucchini. Mix a little to combine them. Then add in the sifted dry ingredients. Gently fold in.
6. Pour the batter evenly into the 2 pans. Tap the pans a few time to release bubbles.
7. Bake at 350°F / 180°C for 40-45 minutes.
8. Rest the cooked bake on the cooling rack while preparing the frosting.
9. In a large bowl, add cream cheese. Mix until it is softened and creamy. Then add the butter and mix. Add white chocolate and mix. Add powdered sugar in 2 batches. Lastly add the vanilla. Mix until well combine or soft and creamy consistency.
10. Assemble the cake. Top the cake with blueberries and lemon zest slice. The cake is ready to serve.
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Lemon Blueberry Cake | Kitchen Fun With My 3 Sons
Lemon Blueberry Cake is a delicious layered cake with a blueberry filling and lemon cream cheese frosting. Incredibly easy to make and turns out beautiful!
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This Blueberry Thyme Yogurt Cake Is Your New Everyday Cake | Genius Recipes
Here is your first sneak peek at Kristen’s upcoming cookbook Simply Genius with Dorie Greenspan’s blueberry and thyme yogurt cake! Moist, tangy, and endlessly riffable, this summery version of Dorie’s French yogurt cake adds thyme and fresh blueberries for the perfect treat. GET THE RECIPE ►►
Preorder the Simply Genius cookbook (+ get an instant sneak peek at 14 new recipes & riffs):
Also featured in this video
Five Two Silicone Oven Mitts & Pot Holders:
Five Two Bamboo Double Sided Cutting Board:
Five Two Over-the-Sink Dish Drying Rack:
Miyabi Birchwood Damascus Knife Collection:
GIR Silicone Grip Whisk:
PREP TIME: 15 minutes
COOK TIME: 1 hour
SERVES: 8
INGREDIENTS
Softened butter or baker’s spray, for the pan
1 1/2 cups (204g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup (200g) sugar
1 or 2 teaspoons finely chopped thyme
1 lemon
1/2 cup (120ml) plain yogurt, at room temperature
3 large eggs, at room temperature
1/2 cup (120ml) oil, such as canola or olive oil
1 cup (150g) blueberries
Lightly sweetened crème fraîche, for serving (optional)
Excerpted from Simply Genius: Recipes for Beginners, Busy Cooks & Curious People (Ten Speed Press, September 27, 2022).
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.