BLUEBERRY BUNDT® CAKE
Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.
Provided by Pete Flanagan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
- Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 61.2 g, Cholesterol 72.9 mg, Fat 15.2 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 10.5 g, Sodium 252.2 mg, Sugar 35.3 g
ALICE'S EASY BLUEBERRY CAKE
This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.
Provided by JLI1108
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
- Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
- Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g
BLUEBERRY SPICE CAKE
I love this cake! I love the combination of the spice cake with fruit in it. And what better fruit than blueberries! This recipe came from the cookbook The Best of Mennonite Fellowship Meals.
Provided by Whisper
Categories Dessert
Time 55m
Yield 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Toss berries in a little flour (2 Tbsp).
- Sift flour, measuring 2 cups.
- Resift flour with baking powder, baking soda, cinnamon, cloves, allspice and salt.
- Cream butter and white sugar.
- Beat egg and add to batter.
- Gradually beat in molasses.
- Add this mixture alternately with milk to dry ingredients.
- Fold in blueberries.
- Spread batter into greased and floured 9" x 13" pan.
- Bake at 375 degrees F for 30 minutes.
- Cool on rack.
- Immediately before serving, dust with powdered sugar.
Nutrition Facts : Calories 195.1, Fat 4.8, SaturatedFat 2.8, Cholesterol 23.9, Sodium 270.1, Carbohydrate 35.8, Fiber 1, Sugar 20.3, Protein 3
MAINE BLUEBERRY CAKE
Maine produces the very best blueberries-small but so sweet. When I was a little girl, my mother always made this cake in blueberry season. Served with a bit of real whipped cream, it's the best!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. , Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries. , Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack.
Nutrition Facts : Calories 288 calories, Fat 8g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 439mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY CAKE
Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy
Provided by Moje Gotowanie team
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
- In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
- Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.
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SPICE CAKE WITH BLUEBERRY FROSTING - EASY TO MAKE
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Estimated Reading Time 5 mins
- Cake. Preheat oven to 350° Lightly grease one 8-inch round pan, line it with parchment circle on the bottom and grease the top of the parchment. In a large bowl, whisk together all the dry ingredients through the dark brown sugar. Whisk in oil, eggs and vanilla until combined. Whisk in milk and sour cream until combined. Pour into prepared pans and bake 35-40 minutes, until a toothpick inserted comes out clean and the sides are just starting to pull away from the pans. Cool completely in pans.
- Blueberry Frosting. Using the paddle attachment of the mixer, beat the Blueberry Paste and butter together for a minute or two until fully combined and the mixture is lightly aerated. Add the salt and vanilla extract, beating until combined. Stop the mixer and pour in confectioner’s sugar. Start with the mixer on the lowest speed, raising it as the confectioner’s sugar gets incorporated into the mixture. Beat on high for a minute or two. (If the frosting seems too thick, add a teaspoon or two of milk or heavy cream.)
- Assembly. Slide a metal spatula or knife around the edges of the cake pan. If the cake has domed in the middle, use a serrated knife to cut the dome so the cake is even. Frost the top and sides of the cake as desired.
- Storage. The cake can be stored in an airtight container at room temperature, but it will keep longer stored in the refrigerator, allowing it to come to room temperature approximately 30 minutes before serving.
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