Page 29 - flipmag-module

Summer Picnic MIXER

YO U R

P I C N I C

C H E C K L I S T

Cooler

Ice packs or
ice cubes

Napkins

Plates and
cutlery

Cups or glasses

Serving utensils

Corkscrew/
bottle opener

Blanket, preferably
waterproof
on one side

Bug spray

Wet wipes
how to pack it
Cut cake into squares Trash bag
and pack them in a
sturdy glass or plastic Dish towel(s), handy
container. for wiping up spills
and covering food

Sunscreen

Lots of water,
in addition
to the drinks

MELT-IN-YOUR-MOUTH BLUEBERRY CAKE

HANDS-ON 20 MIN TOTAL 1 HR, 20 MIN SERVES 12 SUBMITTED BY IRENED

350 REVIEWS until combined. Add flour mixture and milk
alternately, beating on low after each addition
1½ cups plus 1 Tbsp. flour until just combined. Toss blueberries with
1 tsp. baking powder 1 Tbsp. flour in a bowl, then fold into batter.
¼ tsp. salt
½ cup butter, softened 3. Thoroughly wash beaters, then beat “Make sure all the
egg whites at medium speed in a bowl until
¾ cup white sugar soft peaks form. Beat in remaining ¼ cup blueberries are
2 eggs, whites and yolks separated intact so that blue
1 tsp. vanilla extract white sugar, 1 Tbsp. at a time, until stiff peaks streaking is not
form. Stir one-third of egg-white mixture
⅓ cup milk into batter, then fold in remaining egg-white created when the
1½ cups fresh blueberries mixture. Spread batter into prepared pan.
1 Tbsp. turbinado sugar berries and egg
Sprinkle with turbinado sugar. whites are folded
1. Preheat oven to 350°F. Grease and flour 4. Bake until a toothpick inserted into cake into the batter.”
an 8x8-inch pan. comes out clean, about 50 minutes. Let cool Ð CF2
2. Stir together 1½ cups flour, the baking on a wire rack, then cut into 12 pieces.
powder, and salt in a bowl. In another bowl, armagazine.com/melt-in-your-mouth-
beat butter with an electric mixer at medium blueberry-cake
speed 30 seconds. Beat in ½ cup white sugar PER PIECE: 207 CAL; 9G FAT (5G SAT); 3G PRO; 29G CARB
until combined. Beat in egg yolks and vanilla (1G FIBER, 16G SUGARS); 165MG SODIUM

ALLRECIPES.COM 29 JUNE/JULY 2020