Cooperative Living July 2024 - 28

COOPERATIVE KITCHEN
Berrylicious!
Baking with blueberries
Blueberry Buckle
recipe courtesy of Janet Hoff man, Madison, Va.
Ingredients:
Sauce:
¾ cup milk
1 egg
2 cups all-purpose fl our
¾ cup sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
¼ cup shortening
2 cups fresh or frozen blueberries,
well drained
Topping:
½ cup sugar
¾ cup all-purpose fl our
½ teaspoon cinnamon
¼ cup margarine, softened
Lemon Blueberry Trifl e
recipe courtesy of Family Features
Directions:
Heat oven to 375 degrees. Grease 9-inch square pan. In blender,
combine milk, egg, fl our, ¾ cup sugar, baking powder, salt and
shortening. Blend 30 seconds or until smooth. Pour into pan. Add
blueberries. In a small bowl add all topping ingredients and mix well.
Sprinkle over fi lling. Bake 45-50 minutes or until the fi lling is set.
Blueberry Crumble
recipe courtesy of Family Features
Ingredients:
1 can blueberry pie fi lling
1 box yellow cake mix
1 bag (4 oz.) chopped pecans
1 stick butter, melted
¼ cup oil
whipped cream, for serving
(optional)
vanilla ice cream, for serving
(optional)
Directions:
Preheat oven to 350 degrees.
Spread pie fi lling on bottom
of 9-by-11-inch pan. Sprinkle
cake mix and pecans on top.
Do not mix. Drizzle melted
butter and oil on top of cake
mix and pecans. Do not mix.
Lift pan and tilt from side
to side until cake mix is
completely covered in butter.
Bake 1 hour until golden
brown and bubbly. Serve
with whipped cream or vanilla
ice cream, if desired.
Ingredients:
Lemon Curd:
1 cup sugar
2 tablespoons cornstarch
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
6 tablespoons water
¼ teaspoon salt
6 egg yolks
½ cup (1 stick) unsalted butter,
at room temperature, cut into
½-inch cubes
Whipped Cream:
2 cups heavy whipping cream, cold
2 tablespoons Domino Golden Sugar
2 teaspoons pure vanilla extract
Trifl e:
1 cup blueberry jam
12 oz. fresh blueberries,
plus additional for garnish, divided
1 lb. poundcake, cubed
lemon slices, for garnish
mint, for garnish
Directions:
To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in
lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly,
until thickened. Remove from heat and gradually stir in three egg yolks; mix well
until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes,
stirring constantly. Remove from heat. Stir in butter; mix until incorporated. Cover
with plastic wrap, touching surface of lemon curd to prevent curd forming skin.
Refrigerate until completely cool.
To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft
peaks form. Do not overbeat.
To make trifl e: Mix blueberry jam with fresh blueberries. Place one layer
cubed poundcake in bottom of trifl e dish. Top with layer of blueberries. Add dollops
of lemon curd and whipped cream. Repeat layering ending with whipped cream.
Decorate trifl e with lemon slices, fresh blueberries and mint. Serves 8-10.
Got a tasty treat to share?
Email your favorite peach recipes to cooperativekitchen@co-opliving.com, or mail to
Cooperative Kitchen, c/o Cooperative Living, 4201 Dominion Boulevard, Suite 101,
Glen Allen, VA 23060 and include your email address.
You also can submit them online at co-opliving.com/cooperativekitchen. Selected
recipes will be published in future issues of Cooperative Living or at co-opliving.com.
Because of volume we cannot guarantee publication of all recipes. Reader recipes
are submitted in good faith. Cooperative Living cannot warrant results.
26 * Cooperative Living * July 2024
co-opliving.com
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Cooperative Living July 2024

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