So many glorious desserts can be made when sweet berries are in season. While both of these recipes are best with fresh fruit, they also taste great with frozen blueberries or strawberries. If using frozen blueberries for the pie, don’t defrost them, but instead, toss with a tablespoon or two of flour before piling them into the pie shell.
Ultimate Blueberry Pie Recipe
Ingredients:
- 5 cups fresh blueberries
- 1 (9 inch) deep dish pie crust
- 1 and ½ cups white sugar, divided
- 1/3 cup all-purpose flour
- ½ cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs, well beaten
- ½ cup sour cream
- ¼ cup cold butter
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees.
- In a medium-sized bowl, combine ½ cup sugar and ½ cup flour.
- Cut in the cold butter with a pastry blender or two forks until the mixture in well blended and resembles a coarse crumble. Set aside.
- In a larger bowl, mix together 1 cup sugar, 1/3 cup flour and salt.
- Add eggs, oil and vanilla and stir until blended.
- Place blueberries in the pastry shell and pour the sour cream mixture over the blueberries.
- Sprinkle crumble mixture over the top of the entire pie.
- Bake on a cookie sheet for 55 minutes, or until the crumble is lightly browned.
- Cool for 15 – 20 minutes before serving.
- This goes perfectly with a scoop of vanilla ice cream.
Ultimate Strawberry Cake with Gooey Cream Cheese Icing Recipe
Ingredients:
- 1 box white cake mix
- 2 tablespoons flour
- 1 package strawberry Jello
- ½ cup canola (or other vegetable) oil
- 4 eggs
- ½ cup water
- 2 cups fresh sliced strawberries or one 16-ounce package frozen strawberries, divided
- 1 box confectioner’s sugar
- 1 stick butter, softened
- 1 package cream cheese, softened
Directions:
- If using fresh strawberries, cover them in ¾ cup warm water and let sit for one hour.
- If using frozen strawberries, make sure they are fully defrosted and keep liquid.
- Preheat oven to 350 degrees
- Mix cake mix, flour and Jello together in a large bowl.
- Add oil, eggs, water and ½ of the strawberries with ½ of the strawberry juice.
- Bake in two 8 or 9-inch round cake pans for 30 minutes.
- Let cool for 10 minutes in pans before moving to baking rack and cooling completely.
- Cream together butter, cream cheese, confectioner’s sugar and the rest of the strawberries with the rest of the liquid.
- Frost the cake with the loose, gooey frosting.
If you prefer a less runny frosting, don’t add the juice when you add the strawberries to the cream cheese mixture. This cake freezes very well and serves 8 – 10. It is a perfect Valentine’s Day treat. It also makes a stunning display on a dessert table with a decadent chocolate chip cake and an Irish caramel apple cake.
To make a cake that looks and tastes like it came from a professional bakery, use these 10 easy tips.
Janice Fahy - Janice Fahy is a freelance writer who is comfortable researching and writing on just about any topic under the sun.
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