How To make Cape Cod Blueberry Cake
1 3/4 Cups flour
1 Teaspoon baking soda
3/4 Teaspoon CALUMET Baking Powder
1/2 Teaspoon salt
1/2 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
1/2 Cup
(1 stick) butter or
:
shortening softened 3/4 Cup sugar
1 egg
1 Cup hot water
1/4 Cup light corn syrup
2 Cups POST Blueberry Morning Cereal
Note: For more blueberry flavor, add 1 cup fresh blueberries or 1 can (15 oz.) blueberries, drained, with the cereal.
HEAT oven to 350
How To make Cape Cod Blueberry Cake's Videos
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Claire Saffitz Makes The Perfect Blueberry Buckle | Dessert Person
Claire Saffitz Makes The Perfect Blueberry Buckle | Dessert Person
One of Claire's favorite things about summer is spending time on Cape Cod with her family and eating her mom’s blueberry buckle. It’s a Martha Stewart recipe from many years ago, and it was her introduction to buckles, a category of streusel-topped cakes that incorporate lots of fruit. What Claire loves about Martha’s recipe is that it’s almost more fruit than cake, featuring clusters of berries barely held together by a tender batter. She wanted to create a similar blueberry buckle that incorporated the flavors and textures of corn, since corn and blueberries are natural partners. Claire does this two ways: First, crushed cornflakes are mixed into the streusel topping, contributing a light and satisfying crunch, and second, cornmeal is added to the batter, providing some textural contrast against the soft berries. Follow along with Claire Saffitz and serve the buckle with vanilla ice cream for dessert and then enjoy again for breakfast the next morning.
#blueberry #dessert #clairesaffitz
Cooking at Home with Tess: Blueberry Bread
Join our own Tess Conley as we bake Blueberry Bread together! Check out the June edition of the Garden City Courier for the recipe and bake along with us!
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Frozen Berry Coffee Cake
- 2 cups frozen berries
- 1/2 cup brown sugar
For the full written recipe head over to
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ACID REFLUX-FRIENDLY & Low Fodmap Carrot Cake Bites | Healthy & Easy Dessert, Snack Recipe
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♡ I’m Molly Pelletier. I am a nutritionist and yoga instructor from Cape Cod, MA. I study Nutritional Science/Dietetics at Boston University. I release new science-based nutrition and health videos every Sunday week. In this video, I show you how to make my new fav healthy snack or dessert - CARROT CAKE PROTEIN BITES. these are low fodmap, high protein, gut-healthy, and of course free of the common reflux triggers.
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1/4 cup oat flour
1/4 cup chopped pecans or walnuts
1/4 cup unsweetened shredded coconut
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