BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
BLUEBERRY PANCAKE CAKE
Provided by Trisha Yearwood
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the cake: Place a 10-inch cast-iron skillet in the oven. Preheat the oven to 375 degrees F.
- Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Add the blueberries and toss them gently in the flour mixture; this will help keep the blueberries from sinking to the bottom of the cake.
- In a separate bowl, whisk together the buttermilk, vanilla and eggs. Remove the skillet from the oven and add the oil and butter to the hot skillet. Let the butter melt completely, then pour the oil and butter into the buttermilk mixture and whisk together, fully incorporating the hot fats. Add the liquid mixture into the dry mixture and stir gently until combined and most lumps are gone. Pour the batter into the hot skillet. Bake until the cake is fluffy and golden brown and a toothpick comes out clean when inserted in the middle, 30 to 35 minutes.
- For the white pancake syrup: While the pancake cooks, add the corn syrup, vanilla and cinnamon to a small saucepan. Stir together and cook over low heat until the syrup is warm and pourable.
- Slice the warm pancake in wedges and serve with the white pancake syrup.
WAKE AND CAKE BLUEBERRY BREAKFAST CAKE
This recipe is sponsored by Chobani® with Zero Sugar*. It's now civilized to eat cake for breakfast. Inspired by a blueberry muffin - with a schmear of cream cheese - this layered cake can be made the night before and refrigerated. Serve it in the morning with coffee or a pot of Earl Grey tea.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan.
- Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl.
- Whisk together the oil, dairy product, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes.
- Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more.
- For the frosting: Meanwhile, beat the dairy product and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners' sugar, while beating, until completely combined. Refrigerate until ready to use.
- Slice the cooled cake in half horizontally to make 2 rounds.
- Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated.
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
BLUEBERRY BRUNCH CAKE
Looking for a fruit dessert? Then check out this blueberry brunch cake sprinkled with sugar and cinnamon that's perfect for holidays.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
- Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
- Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.
Nutrition Facts : Calories 285, Carbohydrate 41 g, Cholesterol 65 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg
BLUEBERRY BREAKFAST CRUMB CAKE
It's blueberry season in Florida. It's time to make an old-fashioned crumb cake, but updated with the addition of blueberries. That buttery, soft cake with juicy blueberries popping with sweetness is topped with a buttery, cinnamon-laden crumb topping that will have everybody coming back for seconds. Good for breakfast, brunch, lunch, dessert, any time... night or day!
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
- Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
- Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
- Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 86.9 g, Cholesterol 86.1 mg, Fat 24.8 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 15.2 g, Sodium 305.6 mg, Sugar 43.2 g
BLUEBERRY CAKE
Make and share this Blueberry Cake recipe from Food.com.
Provided by agoodcookie
Categories Breads
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F; butter an 8-inch spring form pan and line the bottom with parchment paper.
- For streusel topping combine flour, sugar and ground cinnamon in a large bowl. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
- In a separate bowl whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer with paddle attachment, cream the butter. Add the sugar and beat until light and fluffy.
- Add the egg and vanilla and beat until incorporated.
- Add the flour mixture, alternately with the milk and beat only until combined.
- Spread the batter onto the bottom of the prepared pan and sooth the top with a spatula.
- Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and place on a wire rack to cool slightly. Serve warm or room temperature.
Nutrition Facts : Calories 295.9, Fat 12.8, SaturatedFat 7.8, Cholesterol 58.4, Sodium 97.8, Carbohydrate 42.8, Fiber 1.5, Sugar 24.6, Protein 3.7
BLUEBERRY BRUNCH BAKE
Blueberries, cream cheese, cinnamon and almonds give this brunch bake extra flavor, but the lemon pudding mix drizzled on top really seals the deal.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine bread and blueberries in 13x9-inch baking dish sprayed with cooking spray.
- Beat cream cheese in medium bowl with mixer until creamy. Add eggs, sugar, cinnamon and vanilla; mix well. Gradually beat in 1-1/2 cups milk until blended; pour over bread mixture. Sprinkle with nuts; cover.
- Bake 50 to 55 min. or until knife inserted in center comes out clean, uncovering after 30 min.
- Beat remaining milk, dry pudding mix and almond extract in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min., stirring after 1 min. Spoon over individual servings of brunch bake.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
BLUEBERRY POPPY SEED BRUNCH CAKE
This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
Provided by Marian Burros
Categories brunch, dessert, side dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
- In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
- In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 170 milligrams, Sugar 34 grams, TransFat 0 grams
BLUEBERRY OATMEAL BREAKFAST CAKE
Got this one from my mom. I haven't tried it yet but will this summer. Posted for safe-keeping. From Gooseberry Patch Hometown Favorites.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the flour, oats, baking powder, salt, egg, sugar, 3/4 cup milk, and oil to a mixing bowl; stir to mix.
- Fold in the blueberries.
- Spread batter into lightly greased 8x8 inch baking pan.
- Bake in a 400° oven for 20-25 minutes or until pick comes out clean.
- In a small bowl, mix together the powdered sugar, almond extract, and 3 teaspoons milk.
- Pour/drizzle over warm cake; serve.
BLUEBERRY BRUNCH BAKE
This is a great brunch item to make the night before. You can also cook it right away. Note that there is no added sugar because you will get the sweetness from the syrup. I increase the bread to 6 slices and it tastes great to us that way. You can use whole wheat or sourdough too. Really up to you. :)
Provided by 2Bleu
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a 8x8 pan with nonstick cooking spray. In a medium bowl, add bread cubes, cream cheese, blueberries (and pecans if using).
- Beat eggs, half-and-half, vanilla, and zest in a medium bowl until blended. Pour over bread mixture, coating well. Gently fold so as not to break up the blueberries much.
- Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now, or refrigerate for up to 24 hours Just bring to room temperature before baking).
- Preheat oven to 350°F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.
Nutrition Facts : Calories 359.3, Fat 11.9, SaturatedFat 5.8, Cholesterol 203.8, Sodium 437.2, Carbohydrate 51.3, Fiber 1.5, Sugar 19.7, Protein 12.2
CINNAMON BLUEBERRY PECAN BREAKFAST CAKE
Provided by Alejandra Ramos
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
- Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
- Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
- Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
- Let cool completely in the pan before serving.
BLUEBERRY BREAKFAST CAKE
This is a great recipe from King Arthur flour. I haven't made it but it looked so good I have to save it here. In the description it stated that this is comfort food. They say the secret is to use 1/2 teaspoon Buttery Sweet Dough Flavor in lieu of the vanilla. However I don't know many people that have that on hand so I was glad they gave a substitute.
Provided by Ceezie
Categories Breakfast
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Lightly grease an 8" round cake pan that's at least 2" deep. If your 8" round pan is shallower than 2", use an 8" square pan, or 9" round pan.
- Beat together the eggs and sugar until smooth.
- Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined.
- Add the flour, salt, and baking powder, stirring or beating gently to combine.
- Pour the batter into the pan, and scatter the berries evenly over the top.
- Bake the cake for about 50 minutes, until a tester inserted into the center comes out clean.
- Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 30 minutes, to firm.
- Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.
Nutrition Facts : Calories 246.6, Fat 17.5, SaturatedFat 9.9, Cholesterol 112.4, Sodium 430.7, Carbohydrate 15.1, Fiber 1, Sugar 4.7, Protein 7.6
BLUEBERRY LOAF CAKE
Blueberry loaf cake with cream cheese topping
Provided by missrachaelf
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
- Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
- Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
- Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
- Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
- Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
- Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.
BLUEBERRY BRUNCH CAKE
This recipe is off of a Wilton 9x9x2" non stick cake pan. It is so good! It looks appetizing, and tastes delicious. We used a 9x9x2" pan, but you could probably use other sizes. Just watch cooking time!
Provided by DanPatch
Categories Breakfast
Time 45m
Yield 9 pieces, 8-9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F.
- Spray pan with vegetable pan spray.
- Cream butter and sugar in large bowl until light and fluffy.
- Add eggs and vanilla; beat.
- Toss flour, baking powder, baking soda, and salt with a fork.
- Add alternately with sour cream to creamed mixture.
- Mix until smooth.
- Toss brown sugar, cinnamon, and nuts together.
- Pour half the batter into prepared pan.
- Mix blueberries with half the brown sugar mixture and spread over batter; add remaining batter.
- Top with other half of nut mixture.
- Bake 35-40 minutes or until cake tester inserted in middle comes out clean.
Nutrition Facts : Calories 436.3, Fat 25.6, SaturatedFat 10.2, Cholesterol 84.5, Sodium 239.3, Carbohydrate 49.7, Fiber 2.4, Sugar 35.1, Protein 5
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