Granite Steps Country Blueberry Coffee Cake

Ingredients
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Directions
Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

SOURCE

Easy Blueberry Skillet Cake

Ingredients


Streusel Topping:
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons (1/4 stick) unsalted butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon


Coffee Cake:
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light brown sugar
1 (12-ounce) tube buttermilk biscuits
1 cup blueberries, fresh or frozen and thawed


Directions
For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.


For the coffee cake: Preheat the oven to 375 degrees F.


In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.


SOURCE

Fruit Salad with Cream Cheese-Pecan Topping

Ingredients
2 cups fresh blueberries
1 cup fresh blackberries
2 cups cubed cantaloupe
2 cups halved green grapes
2 cups sliced fresh strawberries
1 starfruit, sliced
1 (8-ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
1/2 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 cup chopped pecans


Directions
In a serving bowl, combine the blueberries, blackberries, cantaloupe, grapes, strawberries, and starfruit.


In a medium bowl, beat the cream cheese and lemon juice at medium-low speed with an electric mixer until smooth.


In a separate medium bowl, beat the heavy cream at medium-high speed with an electric mixer until slightly thickened. Gradually add the confectioners' sugar, beating until soft peaks form. Gently fold into the cream cheese mixture; spread over the fruit. Sprinkle with chopped pecans. Serve immediately.


SOURCE

Blueberry Cream Cheese Tarts

Ingredients
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling


Directions
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.


Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.


SOURCE

Fresh Fruit Salad with Creamy Custard

Ingredients

• 6 kiwis, peeled and chopped
• 2 ripe mangoes, peeled, cored, and sliced
• 1 melon, peeled, cored, and chopped
• 1 quart strawberries, hulled and quartered
• 1 quart blackberries
• 1/2 quart blueberries

Custard:

• 1 1/2 cups whole milk
• 2/3 cup sugar
• 6 large egg yolks
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract

For the fruit:

• Place fruit into a large bowl and toss together.

For the custard:

Directions

In a medium saucepan over medium heat, whisk milk and sugar constantly.

In a medium bowl, whisk together the egg yolks. Slowly incorporate the hot milk into the egg mixture. Return the mixture to the saucepan. Heat the custard over low heat about 5 minutes or until thickened slightly, stirring constantly. (It should be thick enough to coat the back of a spoon. Do not let the mixture come to a simmer or the eggs will curdle.)

Remove from heat and melt the butter into custard. Add vanilla. Immediately strain the custard into a small bowl. Place in refrigerator to cool.

Drizzle over fruit and serve.

SOURCE

Custard