Sweetie Staff Recipes

The combination of the peaches and berries and the super tasty crust is amazing. It’s a little bite of summer in your mouth!! 

• 2 Tbsp. cornstarch
• 2/3 C. brown sugar
• 1 C. orange juice, fresh-squeezed if possible
• 4 C. sweetened, sliced fresh peaches
• 2 C. fresh blackberries
• 2 Tbsp. butter
• 2 Tbsp. lemon juice 

Mix first three ingredients, then add fruit. Cook and stir until the mixture thickens. Add the butter and lemon juice. Pour into a 10” deep-dish casserole.
 

Cobbler crust

• 1 C. flour
• ½ C. sugar
• 1 ½ tsp. baking powder
• ½ tsp. salt
• ½ C. buttermilk
• ¼ C. butter, softened
• 2 Tbsp. sugar
• ½ tsp. nutmeg 

Sift together flour, ½ C. sugar, baking powder, and salt. Add milk and butter all at once, beat till smooth. Pour over the fruit mixture. Mix 2 Tbsp. sugar and nutmeg. Sprinkle over the batter. Bake in a 350 degree oven for 30 minutes, or until the crust is golden brown. Serve warm with vanilla bean ice cream.

This yummy cake makes a perfect summer brunch dish. The combination of sweet blueberries and savory bacon is great!
 

Cake

• 2 C. all purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 stick butter - softened
• ½ C. brown sugar
• ½ C. sugar
• 2 eggs
• 1 C. sour cream
• 1 pound maple bacon, cooked crisp, well drained, and crumbled OR cooked soy/pork sausage, cooked, well drained, and crumbled
• 1 ¼ C. blueberries
• ½ tsp. lemon zest 

In medium bowl, beat butter until fluffy. Gradually add sugars until mixed well. Add eggs, one at a time, mix each until well blended. Mix for two minutes. Whisk the flour, salt, baking powder, and soda until blended. Add the flour mixture to the egg-butter-sugar mixture, alternately with the sour cream, beating after each addition, just until blended. 

Fold in the bacon or sausage, lemon zest, and lastly the blueberries, being careful not to overmix. Pour into a lightly greased 9 x 13 pan (or Bundt pan). If using a 9 x 13 pan, you can cover and refrigerate it overnight. (Not recommended for the Bundt pan to sit overnight.) 

Bake at 350 degrees for 35-40 minutes, or until a toothpick stuck in middle of cake comes out clean. Cool on a wire rack. (If using a Bundt pan, let sit for fifteen minutes, loosen sides with knife, and invert pan on wire rack.) Sprinkle cake with powdered sugar and top with blueberry sauce.

Blueberry Basil Sauce

• ½ C. sugar
• 2 Tbs. + ½ tsp. sifted cornstarch
• 2 ¼ C. fresh or frozen blueberries - mashed
• 1/2 C. water
• ½ tsp. fresh lemon juice

A sprig or 3-4 medium basil leaves secured in a cheesecloth, or tied together In a medium saucepan, combine sugar, cornstarch, water, and blueberries on medium heat, stirring constantly until sauce starts to thicken. Remove from heat, stir in lemon juice. Steep basil leaves in blueberry sauce, gently stirring in a few stirs. Let steep for one minute. Remove all basil leaves and discard. Serve warm sauce over warm cake. Refrigerate leftover cake and sauce.

These scrumptious blueberry muffins are extra tasty thanks to buttermilk and browned butter. They’ll tickle your taste buds! 

• 2 ½ C. flour
• 2 ¾ tsp. baking powder
• 1 C. sugar
• ¼ tsp. salt
• 1 C. buttermilk
• 2 eggs, beaten
• ½ C butter, melted and slightly browned
• 2 C. fresh blueberries, rinsed and drained

Grease 24 small muffin cups (or line with paper muffin liners). In a large bowl sift together the dry ingredients. Make a well in the center and add the buttermilk, eggs, and butter. Mix well. Fold in the blueberries. Pour into the muffin cups and sprinkle the top of the muffins with raw sugar. Bake at 400 degrees for about 20 minutes. Enjoy!