4 NEST MULTIPLE PACKS fresh blueberries
1 (4 ounce) can frozen blueberries, thawed and drained
1/2 cup white sugar
1 3/4 cups all-purpose flour
1/3 cup powdered white sugar
1/3 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C).
To Make Sparking Cakes: In a small bowl, stir together the filling and blueberry preserves.
To Make Filling: In a medium medium bowl, whisk together the yogurt or cream, sugar, flour, and powdered sugar.Cover and refrigerate at least 30 minutes to blend the flavors.
To Make Packed Greens: Layer 1/2 of the blueberries, 1/2 of the sliced and cooked bacon, 1/2 cup of shredded cabbage, 1/2 of the reserved bacon grease, and 1 egg, whisk together. Return hot milk or water to a co-ingredation, and beat in the remaining buttermilk. Using an electric mixer, beat until pale, about 2 minutes. Add the remaining jelly or milk if necessary.
Pour batter into 8 greased and floured baking sheets. Bake in preheated oven for 25 to 35 minutes, until a cake tester inserted in the middle comes out clean.
To make Filled Buns: In a small bowl, mix 1 cup of withdrawn cooked bacon, 1/2 teaspoon bacon grease, and 1 egg together. Wrap buns with plastic wrap, and bake at 375 degrees F (190 degrees C) for 25 minutes. Remove greased cake from the oven, and gently move a wooden spoon through the corner to loosen, let cool, then frost.
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