Red White & Blueberry Trifle

Ingredients:

-1 Angel Food Cake, Cubed

-1 box vanilla pudding mix, made according to box directions

-1/4 cup milk (in addition to milk used in pudding)

-1 1/2 cups raspberries

-1 1/2 cups blueberries

-1 1/2 cups strawberries

-1/3 cup SOOC Blueberry Balsamic Vinegar

-1/3 cup SOOC Raspberry Balsamic Vinegar (or Strawberry Balsamic Vinegar)

-2 cups heavy whipping cream

-2 Tablespoons honey

Directions:

1. Make the vanilla pudding mix, adding the extra 1/4 cup milk; the pudding will be runny. Whip with mixer, two cups of heavy cream with the two tablespoons of honey until stiff peaks form.

2. In a large decorative glass bowl, add half of the cubed Angel Food Cake to the bottom. Add a layer of mixed berries (using about 1/2 of the berries). Pour half of the pudding mixture over the berries. Then drizzle half of the Balsamic Vinegar over the pudding. Next add a layer of 1/2 the whipping cream over the top.

3. Repeat the layers with Angel Food Cake, berries, pudding, balsamic vinegar, finishing with a layer of the whipping cream.

4. Garnish with fresh berries. Keep chilled before serving.

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Blueberry Lemon Bundt Cake

Ingredients:

For The Cake 
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup SOOC lemon olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Directions:
Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the lemon olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

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Whole Grain Lemon-Blueberry Tea Cake

2 cups white whole wheat flour
2 cups ground whole grain corn meal
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup whole milk yogurt
1/2 cup honey
1/2 cup SOOC lemon extra virgin olive oil
fresh grated zest from one lemon
2 cups fresh or frozen blueberries

Directions

Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the went ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or loaf pans half way with batter.  Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean.  Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.



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Blueberry Pancakes

1 ½ cups flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cups buttermilk
1/3 cup ricotta cheese
2 tablespoons Butter Extra Virgin Olive Oil
2 eggs
2 cups blueberries

In a mixing bowl, combine the dry ingredients. Make a well in the center and pour in buttermilk, ricotta, olive oil, and eggs. Stir just until the mixture is moistened. Fold in the blueberries. Lightly oil a griddle of large non-stick skillet over medium heat. Drop the batter by ¼ cups onto the hot griddle and spread gently into 4-inch rounds. Cook the pancakes 2-3 minutes. Turn the pancakes over and cook 1-2 more minutes. Repeat with the remaining batter. Place the pancakes on a cookie sheet and keep them warm in the oven while cooking the remaining batter. Serve them with Blueberry Balsamic Vinegar.

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