Everyone – no really, everyone – seems to be cooking in patriotic colors over the Fourth of July weekend. Last year we did our best to come up with cool red, white & blue foods for the holiday (pancakes, potato salad, and blue chips and salsa). This year we found an even more exhaustive list from Recipe Girl that covers 100 red, white & blue recipes from breakfast all the way through to dessert. How could you ask for more? Well – how about a new recipe that’s relatively easy, tasty, easy on the eyes, and has no food coloring? Why, we have just the thing: Blueberry/Raspberry Upside-Down Star Cakes.
Blueberry/Raspberry Upside-Down Star Cakes
1 pint fresh raspberries, rinsed and patted dry
1 pint fresh blueberries, rinsed and patted dry
1/4 cup brown sugar
1 cup flour
1/2 cup whole wheat flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1/4 cup butter
1 egg, lightly beaten
2/3 cup milk
Preheat oven to 400 degrees. Carefully grease all of the nooks and crannies in two star-shaped muffin tins (to make a dozen stars). Drop a teaspoon or two of brown sugar into each star compartment so that it covers the bottom. Then drop the fruit into each of the star compartments (half raspberry, half blueberry) so that the fruit covers the brown sugar.
In a large mixing bowl, combine the flours, baking powder, salt, and sugar. Using a pastry blender, cut in the butter. In a small bowl, combine the egg and milk; then add to the flour mixture. Stir just until moistened.
Spoon the batter into the star compartments. You may need to spread the batter around a little bit to make sure that it extends to all the points of each star. Bake at 400 degrees for 20 minutes, or until light golden brown on top. Remove from oven and immediately flip over onto a platter or board. Makes 12.
These little stars are great for dessert, but you can also serve them as a festive coffee cake for a holiday brunch.
Happy Fourth of July weekend to all!