Summer fruit recipes

Blueberry Cream Cheese Coffee Cake - Easy Recipe - Chenée Today

Nova Scotia Blueberry Cream Cake

Classic Blueberry Galette with Crumble Topping

Blueberry Galette

15M views · 79K reactions | Hope you love this #WatermelonCake fruit presentation | 24/7 Cake Affairs Blog | Hellogoodbye · Here (In Your Arms)

Chef Jamie Oliver | Blueberry Lemon Creme Cake | Facebook

Chef Bobby Flay | **Ingredients:** | Facebook

Happy weekend! ❤️ Treat your loved ones this Father’s Day with this delightful Blueberry Lemon Cake recipe. It is a perfect way to show your appreciation! Blueberry Lemon Cake Ingredients 1/2 cup butter /1stick-113 g 1/2 cup coconut oil /113 g (replace with butter if you do not like the coconut flavor) 1 1/3cup granulated sugar /275 3 eggs 1 tbsp lemon zest 1/4 cup lemon juice/55g Vanilla and lemon extract 3 cups flour/ 390g 2 tsp baking powder 1/4 tsp baking soda Pinch of salt 1 cup buttermilk/240g 2 1/4cup fresh blueberry For the Blueberry Glaze: 2 cups powdered sugar 2-3 tbsp blueberry juice (from 1/2 cup blueberries) Lemon extract Instructions In a medium bowl, add blueberries and 1 tbsp of the flour and toss well to combine. Preheat the oven to 350F. Butter and flour an 9-inch (23-cm) springform pan. In a medium bowl, whisk together the dry ingredients (the remaining flour, salt, baking powder and baking soda) until combined well. In a large bowl, add room temperature butter, coconut oil, and sugar and mix until creamy, light, and fluffy. Add the eggs one by one and mix until combined. Add vanilla, lemon extract, lemon juice, and lemon zest and mix well until combined. Add the flour mixture and buttermilk to this mixture, and mix until they are completely combined. (Add them slowly; add a little flour mixture then a little buttermilk and repeat). Add the flour-dusted blueberries, and using a wooden spoon or spatula gently fold them into the batter. Pour the batter into the prepared pan and add some fresh blueberries on top. Bake for about 50-60 min. (Don’t forget to make a toothpick test before removing it from the oven). Remove from the oven and cool well. Using a mortar, mash 1/2 cup blueberries, and using a strainer, strain its juice. In a small bowl, mix the powdered sugar with 3 tbsp blueberry juice (if it is too thick add one more tbsp juice until it is pourable). Pour the glaze over the cake and serve with tea or coffee. Bon Appétit! | Turkuaz Kitchen | Andrea Vanzo · Soulmate x Amélie x Interstellar x Passacaglia

The Pioneer Woman - Ree Drummond | Just whipped up this peach cobbler to eat later with maybe some ice cream on top | Facebook

194K views · 36K reactions | Blueberry cream cheese crumble bars🫐 Ingredients - 3/4 cup butter, softened - 2/3 cup granulated sugar - 2/3 cup brown sugar - 1/2 tsp baking soda - 1/2 tsp salt - 1 1/3 cups all purpose flour - 1 1/3 cups quick oats - 8 oz cream cheese, softened - 1 (14 oz) can sweetened condensed milk - 1 tsp vanilla - 1 egg yolk - 1 cup blueberries Directions - Preheat oven to 350°F and prepare a 8x8 pan by lining with parchment paper or coating with cooking spray. - In a large bowl, cream together the butter, granulated sugar and brown sugar. - Stir in the baking soda, salt, flour and oatmeal until combined. Press a little less than 2/3 of the mixture into the bottom of the pan and bake for 13-15 minutes. - While the bottom layer is baking, make the filling. - In a medium bowl, beat the cream cheese until smooth. Slowly add the sweetened condensed milk. Then add the vanilla and egg yolk. - Once the bottom layer is done baking, it should be a little poofy. Using a cup, press down the dough so it’s flat all throughout. - Pour the cream cheese mixture over it and carefully spread it out. Add the berries on top of the cream cheese layer. Sprinkle the remaining oatmeal crumble on top and press it down lightly. - Bake for an additional 20-25 minutes, or until the edges are golden brown. - Let cool completely before cutting; store in the refrigerator. | Viviane🦥🇱🇧🇭🇳 | Flora Martinez · Sweet and Gentle - Me Lo Dijo Adela

2.8M views · 15K reactions | How To Carve Fruit Very Fast And Beauty Part- 181 #carving #fruitcarving #carvingart #fruitart #carvingknife #fruits #art #fruitplatter #fruitdecor #fruitdesign #watermeloncarving | Fruit Art Style

1.7M views · 22K reactions | Bringing This Gem Back🤣 How To Cut A Watermelon | The Golden Balance | The Golden Balance · Original audio

My daughter took one bite and bolted towards me, eager to know the recipe

Easy peach cakes. I love this dessert. | Easy peach cakes. I love this dessert. This original video is produced by Ryan R, Rick Lax, and Network Media LLC. This video was filmed and edited by... | By Wonder and Raw | Alright, so we got our canned peaches. I got a few too many in the front. So we want only want about three maybe four in each. I don't want too many. Let's get another one in here. Alright. So then next, we are going to add our sliced butter to each one. This dessert is going to be so delicious, guys. I'm so excited about this. Alright, then next, we are going to add some brown sugar. Gonna add like a spoonful Uh oh. Made a little mess. What did mama say? You're not making a mess. You're not cooking. Add a spoonful of brown sugar to each one of these. And then I am going to just add just a dab of cinnamon just to give those peaches some nice flavor. Alright, then we're going to set these off to the side for a second. We're going to bring in our bowl because we're going to make some cornbread. So, Dolly Parton knows how to do it. Pour that all out there and we're just going to follow the directions on the box. I am going to add just a little bit of something but I think y'all enjoyed it. So, this is a third of cup of butter that I melted We got one egg. Then we got some milk. Gonna add about a cup of milk. Wasn't exactly a cup because I saved some of the syrup from my peaches. So we're going to just use the rest of that to make a cup. How this is going to make this take this mix up to another notch and we're going to add a little bit more cinnamon as well. Oh this dessert is going to be delicious. Alright. This is a cornbread mix. So it's going to be like cornbread muffins. Oh with peaches. Oh this is going to be so great. I'm so excited. And with a little bit of that peach juice in here, it's going to set these muffins off y'all and I have my oven preheated already to three seventy-five. Just like I said, we following in directions on the box. You got that mixed up in there nice. Alright, we're going to bring our peaches back. And then we're just going to give each of these a nice probably two scoops. That butter on top of that peach with the cinnamon and the brown sugar. I'm from the south so my mouth is already watering. Because you know this is what we love to do. These last two here. Alright. And this is probably just the perfect amount of mix. Now, make sure you give that a nice little shuffle so that cornbread can get all the way down to the bottom and very important, please do not forget to spray your tins if you don't have the cupcake liners or you can use the silicone mix and we're going to put this in our oven for about twenty-five, 25 to 30 minutes. We'll see you guys back in a minute. Alright, guys. Look. Look at our muffins. Ooh, these are going to be so good. Okay, now y'all going to have to bear with me. We going to flip these over all at once. Alright. So, on the count of three, we going to do it. Alright, Ryan. You ready? I'm scared. Yeah. Alright. One, two, three. Oh. Look at there. I did it guys. Look how that looks. I I have one casualty but that's alright. Look how these turned out. These turned out amazing. You know, you can eat these with some ice cream. We going to stay true to rest true to the recipe. And I'mma get me a bite right here. Y'all I love cornbread. Like I told y'all before I'm from the south so we eat sweet cornbread. I did that y'all. I did that. Yo. This is this is so good. Mm. Mm. Y'all sit here any longer. Y'all going to watch me eat this whole thing.