Recipes tagged with « Blueberry »
Blueberry Layer Cake
Layer cake with tender crumb and tangy blueberry compote. Uses all-purpose and almond flour mix for texture twist. Butter and brown sugar for depth, eggs for structure. Glaze thickened with arrowroot, fresh lemon brightens flavor. Composed in 4 layers, spread with creamy frosting and jammy compote. Cool completely before assembly. Bake until firm but moist, toothpick test mandatory. Keeps refrigerated 2–3 days under cloche. Practical substitutions included for common pantry gaps.
Québec Color Cake Remix
A layered cake capturing Quebec’s essence with subtle quantity adjustments. Flour is trimmed, sugar eased back; swapping butter for a mix of butter and canola oil to boost moisture and yield a lighter crumb. Vanilla swapped with almond extract for a nuanced note. Sour cream introduced for tang and richness. Fresh blueberries remain, but a twist: some mixed with lemon zest to cut sweetness. Whipping cream sweetened with maple sugar instead of powdered sugar, ties in local flavor. Technique and timing adjusted to prioritize visual cues. The flag detail done with a firmer piped cream, ensuring defined shapes. Oven temps fine-tuned. A tactile approach to layers, texture, and taste, made practical for a busy kitchen.
Blueberry Turnovers Twist
Blueberry turnovers with flaky crust and tangy glaze. Adjusted quantities with less sugar and butter. Cornstarch and lemon juice thicken blueberry filling. Added crushed cardamom in dough and stirred chopped mint into berries. Dough chilled for 50 min. Baked at 205 °C for 22 min until golden brown. Glaze slightly thinner with Greek yogurt replacing cream sour. Yields 8 turnovers. Store airtight up to 3 days. Simple, fruity, and a little fresh herb surprise.