Blueberry Raspberry Cake Recipes

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BLUEBERRY LOAF CAKE

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11



Blueberry Loaf Cake image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon

BLUEBERRY AND RASPBERRY CAKE

Make and share this Blueberry and Raspberry Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14



Blueberry and Raspberry Cake image

Steps:

  • For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
  • For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.
  • Sift flour, baking powder and salt into medium bowl.
  • Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
  • Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
  • Combine berries in small bowl.
  • Pour half of batter into prepared pan.
  • Spoon berries over.
  • Spread remaining batter over berries.
  • Sprinkle with topping.
  • Bake until tester inserted in center comes out clean, about 1 hour.
  • Cut into squares.

Nutrition Facts : Calories 498.1, Fat 20.4, SaturatedFat 12.2, Cholesterol 81.6, Sodium 303, Carbohydrate 74.8, Fiber 2.1, Sugar 44.1, Protein 5.8

1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup fresh blueberries or 1 cup thawed frozen blueberries
1 cup fresh raspberries or 1 cup thawed frozen unsweetened raspberries

BLUEBERRY-RASPBERRY CAKE

Provided by Barbara Steinberg

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Blueberry     Raspberry     Summer     Bon Appétit     New York     Small Plates

Yield Serves 12

Number Of Ingredients 16



Blueberry-Raspberry Cake image

Steps:

  • For topping:
  • Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
  • For cake:
  • Preheat oven to 375°F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares.

Cinnamon Topping
1 cup sugar
2/3 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter
cake
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ( 1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup fresh blueberries or frozen, thawed
1 cup fresh raspberries or frozen, unsweetened, thawed

RASPBERRY & BLUEBERRY LIME DRIZZLE CAKE

The perfect teatime treat, this moist and fruity cake is easy baking at its best

Provided by Good Food team

Categories     Afternoon tea, Buffet, Treat

Time 1h25m

Yield Cuts into 12 pieces

Number Of Ingredients 10



Raspberry & blueberry lime drizzle cake image

Steps:

  • Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
  • Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
  • Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
  • Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
  • Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
  • Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

Nutrition Facts : Calories 370 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

225g softened butter , plus extra for greasing
225g golden caster sugar
4medium eggs
2 limes , grated zest and juice
250g self-raising flour , sifted with a pinch of salt, plus extra flour
25g ground almond
100g each blueberry and raspberries
8 tbsp lime juice (about 4 limes)
1 lime , grated zest
140g golden caster sugar

RASPBERRY BLUEBERRY POUND CAKE

Make and share this Raspberry Blueberry Pound Cake recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 10



Raspberry Blueberry Pound Cake image

Steps:

  • Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
  • In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl.
  • Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
  • Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
  • In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries.
  • Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
  • Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
  • Bake until a toothpick or knife inserted in the cake's center comes out clean, about 1 hour and 25 minutes.
  • Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
  • Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.

Nutrition Facts : Calories 5076.2, Fat 259.2, SaturatedFat 154, Cholesterol 1667.6, Sodium 1916.5, Carbohydrate 638.4, Fiber 17.3, Sugar 356.1, Protein 64.4

5 large eggs
1 2/3 cups granulated sugar
1 1/4 cups unsalted butter, cut into tablespoon-size pieces, at room temperature, plus a bit more for the pan
2 tablespoons kirsch
2 cups cake flour, plus a bit more for the pan
8 tablespoons cake flour, plus a bit more for the pan
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh raspberry
1 cup fresh blueberries

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