Time 1h30m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar. Bake for 50 minutes, or until cake tests done.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 F (180C). Combine flour, sugar, baking powder, butter, egg whites, and vanilla. Mix well. Press onto bottom of 10 inch springform pan. Layer blueberries on base. In large bowl combine flour, yogurt, egg, sugar, vanilla, and lemon rind. Mix until smooth. Pour over blueberries. Bake 60-70 minutes or until cake is firm and golden.
Time 1h20m Yield 10 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan. In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top. In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries. Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.
Time 1h25m Yield 12 serving(s) Number Of Ingredients 14 Steps:
For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside. For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares.
Time 45m Yield 15 servings. Number Of Ingredients 6 Steps:
Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.
Time 1h15m Yield 8 servings. Number Of Ingredients 15 Steps:
On a floured surface, roll each dough disk to fit a 9-in. deep-dish cast-iron or other cast-iron skillet. Line skillet with bottom crust. Trim crust to 1/2 in. beyond edge of skillet; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°., In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust., In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling., Cut decorative cutouts from remaining crust; arrange over filling, leaving center uncovered. Brush crust with egg white; sprinkle with remaining sugar., Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.
