Buttermilk Blueberry Pancakes:
Ingredients:
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon veretable oil
2 cups all-purpose flour
1 tabelspoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 cup fresh or frozen blueberries
Butter or margarine, optional
Syrup, optional
Directions:
In a large bowl, mix buttermilk, eggs and oil. Add flour, sugar, baking soda, salt and paking powder. Stir until blended, but few lumps remain. Pour by 1/4 capfuls onto a hot greased griddle. Sprinkle 1 tablespoon blueberries on each pancake. Cook until bubbles form; flip and cook until browned on other side. Serve with butter and syrup is desired.
Yields: 12 to 14 pancakes
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Blueberry Sour Cream Pound Cake:
Ingredients:
1 cup butter or margarine, softened
3 cups sugar
6 eggs, separated
1 cup (8-ounces) sour cream
1/4 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butter flavoring
1-1/2 cups fresh or frozen blueberries
Directions;
Preheat oven to 350F. In a mixing bowl, cream butter; gradually add sugar and mix well. Add egg yolks, one at a time, beating well after each addition.
In separate bowl, combine sour cream and baking soda. Add alternately with the flour to creamed mixture. Beat egg whites until stiff peaks form. Fold egg whites, extracts, butter flavoring and berries into batter. Spoon into a greased 10-in. tube pan. Bake at 350 degrees for 60-70 minutes or until cake test one.
Yields: 16 to 20-servings
Ingredients:
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon veretable oil
2 cups all-purpose flour
1 tabelspoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 cup fresh or frozen blueberries
Butter or margarine, optional
Syrup, optional
Directions:
In a large bowl, mix buttermilk, eggs and oil. Add flour, sugar, baking soda, salt and paking powder. Stir until blended, but few lumps remain. Pour by 1/4 capfuls onto a hot greased griddle. Sprinkle 1 tablespoon blueberries on each pancake. Cook until bubbles form; flip and cook until browned on other side. Serve with butter and syrup is desired.
Yields: 12 to 14 pancakes
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Blueberry Sour Cream Pound Cake:
Ingredients:
1 cup butter or margarine, softened
3 cups sugar
6 eggs, separated
1 cup (8-ounces) sour cream
1/4 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butter flavoring
1-1/2 cups fresh or frozen blueberries
Directions;
Preheat oven to 350F. In a mixing bowl, cream butter; gradually add sugar and mix well. Add egg yolks, one at a time, beating well after each addition.
In separate bowl, combine sour cream and baking soda. Add alternately with the flour to creamed mixture. Beat egg whites until stiff peaks form. Fold egg whites, extracts, butter flavoring and berries into batter. Spoon into a greased 10-in. tube pan. Bake at 350 degrees for 60-70 minutes or until cake test one.
Yields: 16 to 20-servings
