Blueberry Buttermilk Tart Food

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BLUEBERRY BUTTERMILK TART



Blueberry Buttermilk Tart image

One would never guess that the filling is buttermilk. Allow for 90 minutes of chilling for the shell.

Provided by DJM70

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
8 tablespoons cold butter, cut into bits
1 egg yolk, beaten with
2 tablespoons cold water
4 tablespoons butter, melted and cooled
1 cup buttermilk, well stirred
1/2 cup granulated sugar
3 large egg yolks
1 tablespoon grated lemon, rind of
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons flour
2 cups picked over fresh blueberries
powdered sugar (to garnish)

Steps:

  • Make the tart shell: In a food processor, or with a pastry blender, mix together the flour, sugar and salt.
  • Cut in the butter and blend until it resembles coarse meal.
  • Add the yolk mixture, toss until liquid is incorporated.
  • Form the dough into a ball.
  • Dust the dough with flour.
  • Wrap dough in plastic wrap and chill for 1 hour.
  • Roll out the dough on a floured surface, fit it into a 10-inch tart pan with a removable rim.
  • Chill the formed tart shell for at least 30 minutes.
  • Preheat oven to 350 degrees.
  • Line the chilled shell with foil, fill it with the pastry weights or rice, and bake the shell for 25 minutes, until it is a pale golden color.
  • Cool the shell in its pan on a rack.
  • Make the filling: Preheat the oven to 350 degrees.
  • In a blender or food processor, blend together the buttermilk,egg yolks, sugar, lemon peel, lemon juice, melted butter, vanilla, salt and the flour just until smooth.
  • Remove the pastry weights and foil from the shell.
  • Place the tart shell on a baking sheet.
  • Spread the blueberries in the shell and pour the buttermilk mixture over.
  • Bake in the preheated oven for 30 to 35 minutes or until the filling is just set.
  • Let the tart cool completely.
  • Sprink with powdered sugar just before serving.
  • Serve at room temperature or chilled.

Nutrition Facts : Calories 370.1, Fat 20.1, SaturatedFat 11.9, Cholesterol 149.3, Sodium 377.8, Carbohydrate 43.5, Fiber 1.6, Sugar 24.1, Protein 5.2

BLUEBERRY AND BUTTERMILK TART



Blueberry and Buttermilk Tart image

The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the sweet, plump blueberries on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

1/2 cup (1 stick) cold unsalted butter
1/4 cup plus 1/3 cup sugar
1 cup all-purpose flour
1/2 teaspoon coarse salt
1/3 cup blanched whole almonds
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup heavy cream
3 tablespoons sugar
1/8 teaspoon salt
1 cup low-fat buttermilk
1 tablespoon fresh lemon juice
3 cups fresh blueberries (about 1 1/2 pints)

Steps:

  • Make the crust: With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds. Add flour and salt, and beat until dough comes together, about 3 minutes. Shape into a disk.
  • Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top, and roll out dough, resprinkling with almond mixture and incorporating into dough, until dough measures an 11-inch square.
  • Preheat oven to 325 degrees. Fit dough into a 9-inch square tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day).
  • Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until golden brown, about 30 minutes. Let cool.
  • Make the filling: Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
  • Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture, and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
  • Remove tart from pan. Spread custard into crust. Refrigerate until custard is slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until custard is firm, about 2 hours (or up to 1 day). Cut into squares to serve.

BLUEBERRY-BUTTERMILK TART



Blueberry-Buttermilk Tart image

Provided by Julia Moskin

Categories     dessert

Time 1h

Yield One 10-inch tart, about 10 servings

Number Of Ingredients 18

8 ounces (2 sticks) unsalted butter, at room temperature
1/3 cup plus 2 tablespoons confectioners' sugar
2 large egg yolks (or 1 1/2 if extra-large or jumbo)
1/4 teaspoon vanilla extract
Pinch fine sea salt
2 scant cups all-purpose flour
1 tablespoon cold heavy cream or milk
1 cup granulated sugar
3 tablespoons cornstarch
1 whole egg
3 egg yolks
6 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk
Scrapings from 1/2 vanilla bean, or 1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Pinch freshly grated nutmeg
1 pint (2 cups) blueberries, preferably wild
Lightly sweetened whipped crème fraîche or whipped heavy cream, or a combination, for serving optional

Steps:

  • To make crust: In a mixer, cream butter and sugar together until smooth and fluffy. Mix in yolks, vanilla and salt. Add flour all at once and mix just to combine. Add cream or milk and mix just until smooth. Form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate, at least 1 hour or overnight.
  • On a floured surface, roll dough into a circle to fit a 10-inch tart pan. Transfer to pan and lightly press in, making sure dough rises about 1/4 inch above rim. Refrigerate in pan 1 hour.
  • Preheat oven to 350 degrees. Bake until barely golden, about 30 minutes. Check halfway through baking and prick any bubbles with a sharp knife. Let cool to room temperature.
  • To make filling: whisk together sugar and cornstarch to remove any lumps. Whisk in egg, yolks, melted butter, buttermilk, vanilla or vanilla scrapings, salt and nutmeg, and pour into tart shell. Sprinkle surface evenly with 1 1/2 cups blueberries.
  • Heat oven to 350 degrees. Bake tart until surface is barely golden and still wobbly in the center, 35 to 45 minutes. Remove and let cool to room temperature. Serve at room temperature or lightly chilled, with a dollop of whipped cream (if using) and remaining blueberries scattered over each serving.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 9 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 161 milligrams, Sugar 30 grams, TransFat 1 gram

BLUEBERRY BUTTERMILK TART



Blueberry Buttermilk Tart image

Categories     Milk/Cream     Blender     Food Processor     Dairy     Dessert     Bake     Blueberry     Gourmet

Number Of Ingredients 20

For the shell
1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk, beaten with 2 tablespoons ice water
raw rice for weighting the shell
For the filling
1 cup buttermilk
3 large egg yolks
1/2 cup granulated sugar
1 tablespoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 cups picked over blueberries
confectioners' sugar for sprinkling the tart
blueberry ice cream as an accompaniment if desired

Steps:

  • Make the shell:
  • In a bowl stir together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and chill the shell for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350°F. oven for 25 minutes. Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
  • Make the filling;
  • In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them. Bake the tart in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until the filling is just set.
  • Let the tart cool completely in the pan on the rack, sprinkle it with the confectioners' sugar, sifted, and serve it at room temperature or chilled with the ice cream.

BLUEBERRY BUTTERMILK BUNDT CAKE



Blueberry Buttermilk Bundt Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 17

For the cake:
2 sticks unsalted butter, at room temperature, plus more for the pan
3 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons fine salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)
For the toppings:
2 to 3 cups large strawberries, halved or quartered (about 1 pint)
1 to 2 tablespoons granulated sugar
2 1/2 cups confectioners' sugar
1 tablespoon unsalted butter, at room temperature
4 to 5 tablespoons milk

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
  • Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
  • Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
  • Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

BUTTERMILK-BLUEBERRY BREAKFAST CAKE



Buttermilk-Blueberry Breakfast Cake image

Make and share this Buttermilk-Blueberry Breakfast Cake recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest (or more)
3/4 cup sugar plus 2 tablespoons sugar, divided
1 egg, room temperature
1 teaspoon vanilla
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt (or 3/4 tsp table salt)
2 cups fresh blueberries
1/2 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
  • Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
  • Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
  • Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.

BERRY BUTTERMILK CAKE



Berry Buttermilk Cake image

Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.

Provided by Dawn Perry

Categories     cakes, dessert

Time 1h15m

Yield 1 (9-inch) square or round cake

Number Of Ingredients 10

1/2 cup/120 milliliters vegetable oil or other neutral oil, plus more for greasing the pan
1/2 cup/120 milliliters buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/200 grams plus 2 tablespoons granulated sugar
1 1/2 cups/190 grams plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 (10-ounce/285-gram) bag frozen berries (about 2 cups), any kind, any combination (large berries quartered)

Steps:

  • Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
  • Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

BLUEBERRY BUTTERMILK COFFEECAKE



Blueberry Buttermilk Coffeecake image

Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.

Provided by BATA

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  • In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
  • In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
  • Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g

BLUEBERRY TART



Blueberry Tart image

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
  • Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
  • Pour blueberry filling over the cooled crust. Let cool before slicing.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

BLUEBERRY-BLACKBERRY RUSTIC TART



Blueberry-Blackberry Rustic Tart image

My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2/3 cup cold butter, cubed
1/2 cup buttermilk
FILLING:
4 cups fresh blueberries
2 cups fresh blackberries
2/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons lemon juice
1 large egg, beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional

Steps:

  • In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.

Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.

MARTHA'S BUTTERMILK-BLUEBERRY TART WITH WALNUT CRUST



Martha's Buttermilk-Blueberry Tart with Walnut Crust image

Tangy buttermilk is the perfect partner for sweet-tart blueberries in this simple make-ahead tart. Martha made this recipe on episode 701 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 9

2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup heavy cream
6 tablespoons sugar
1/4 teaspoon coarse salt
2 cups low-fat buttermilk
2 tablespoons fresh lemon juice
Perfect Nut Crust
4 cups fresh blueberries (about 2 pints)

Steps:

  • Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
  • Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
  • Remove crust from pan. Spread filling into crust and refrigerate until slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until filling is firm, about 2 hours (or up to 1 day).

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From foodshow.co.nz


BLUEBERRY TART - BLUEBERRY.ORG
Instructions. Thaw puff pastry at room temperature for at least 30 minutes. Preheat oven to 400°F. In a large bowl, toss blueberries with sugar and cornstarch. Spray a large baking sheet with nonstick cooking spray. Unfold pastry and place on baking sheet. Mound blueberries in center, leaving a 1-½-inch border.
From blueberry.org


THE MERRY GOURMET BLUEBERRY BUTTERMILK TART
Prepare the filling and tart: Preheat oven to 350 degrees. In a blender or food processor, combine the buttermilk, egg yolks, granulated sugar, lemon juice, butter, nutmeg, vanilla, salt, and tapioca. Blend until the mixture is smooth. Spread the blueberries over the cooled tart shell, and pour the buttermilk mixture over the blueberries.
From merrygourmet.com


BLUEBERRY AND BUTTERMILK TART RECIPE - BLOODPRESSURE.COMPANY
The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the abundance of sweet, plump blueberries scattered over the top.
From bloodpressure.company


BUTTERMILK BLUEBERRY CUSTARD PIE - AMANDA'S EASY RECIPES
In a large bowl, add the sugar, buttermilk, eggs, butter, and vanilla. Whisk until well combined. Add the flour and salt. Whisk until no dry flour remains. Add the blueberries. Gently stir until well incorporated. Place the pie crust in a 9-inch pie …
From amandaseasyrecipes.com


RECIPES | BC BLUEBERRY COUNCIL
Our 100+ delicious blueberry recipes are a naturally sweet way to power up your meals! Featured Recipes Explore some of our favourite recipes for this time of year! Beverages From power-filled breakfast smoothies to refreshing patio cocktails, BC blueberries are the perfect addition to your glass! Breakfasts Whether you're looking for an easy ...
From bcblueberry.com


BLUEBERRY BUTTERMILK TART - CHAMPSDIET.COM
Blueberry Buttermilk Tart Recipe - Food Recipes - ChampsDiet.com
From champsdiet.com


BLUEBERRY BUTTERMILK TART RECIPE | EAT YOUR BOOKS
Blueberry buttermilk tart from Annabelle White's Best Recipes: Simple and Easy Favourites by Annabelle White. Shopping List; Ingredients; Notes (0) Reviews (0) blueberries; buttermilk; ...
From eatyourbooks.com


BUTTERMILK TARTS | MAGNOLIA DAYS
Instructions. Whisk together sugar, flour, and vanilla bean seeds in a medium saucepan. Add buttermilk and eggs and whisk to combine. Cook over medium heat, whisking constantly, until the mixture reaches a pudding-like consistency, about 6 to 7 minutes. Remove from heat and transfer to a medium bowl.
From magnoliadays.com


27 BLUEBERRY DESSERT RECIPES FOR A SWEET SUMMER | SOUTHERN ...
27 Blueberry Dessert Recipes for A Sweet Summer. By Mary Shannon Wells. Skip gallery slides. FB More. View All Start Slideshow. Black-and-Blue Buttermilk Tart. Credit: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall. Summer is here, which means our fridges are constantly bursting with the season's bounty. Whether from a U-Pick …
From southernliving.com


BLUEBERRY BUTTERMILK PIE - SPICY SOUTHERN KITCHEN
Instructions. Preheat oven to 325 degrees. Scatter blueberries evenly in prepared pie crust. In a large bowl, whisk together eggs, buttermilk, melted butter, lemon juice, and vanilla extract. In a medium bowl, whisk together sugar, flour, and salt to get all clumps out. Add flour mixture to egg mixture and stir until smooth.
From spicysouthernkitchen.com


BLUEBERRY BUTTERMILK TART RECIPE - BAKERRECIPES.COM
What Makes This Blueberry Buttermilk Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Buttermilk Tart. Ready to make this Blueberry Buttermilk Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes ...
From bakerrecipes.com


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