Baking with Jeanette & Tracy; How to Make Easy Berry Cake & Blueberry Cookies

Welcome to Baking with Jeanette & Tracy; How to Make Easy Berry Cake & Blueberry Cookies
#berries #blueberry #raspberry

I do not own the rights to these recipes or images used you can find them here;
https://www.womanscribbles.net/easy-berry-cake/
https://feelgoodfoodie.net/recipe/blueberry-cookies/







Easy Berry Cake
1 stick melted butter 113 grams
3/4 cup sugar plus 1/2 tablespoon extra
1 large egg
3/4 cup milk
1 tsp vanilla extract
1 ¼ cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 ¼ cup mixed berries blueberry and raspberries

Preheat oven to 350 F. Grease a 9 inch pie dish with butter.

In a mixing bowl, combine flour and 1 cup sugar. Whisk in milk and stir well.
Pour on melted butter and stir everything.

Pour batter in the dish. Sprinkle berries on top. Sprinkle 1/8 cup sugar. Bake for 45-50 minutes or until golden on top.

For the Cookies Ingredients

▢1 ½ cups all-purpose flour
▢¾ teaspoon baking powder
▢½ teaspoon salt
▢½ cup frozen blueberries
▢½ cup granulated sugar
▢1 stick (½ cup) unsalted butter softened
▢¼ teaspoon vanilla extract

▢½ cup white chocolate chips optional

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the flour, baking powder, and salt.
Set aside.
Place the frozen blueberries in a small microwave-safe bowl and heat for about 1 minute until the blueberries are soft. Mash with a fork until they are jam-like. If needed, cool the blueberries in the fridge for a few minutes.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and cream together on medium-low speed until light and fluffy, about 2-3 minutes. Add the cooled blueberry jam and vanilla and beat on medium-high until well combined.
Add the flour mixture and mix until just combined and no flour streaks remain. Fold in the white chocolate chips.Using a large spring-loaded cookie scoop, scoop a rounded amount of dough (about 2 tablespoons) and place 2 inches apart on the prepared baking sheet.
Roll and lightly flatten the top of each cookie.
Bake for 10-12 minutes or until the edges are just set and lightly golden.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.