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.
LEMON BLUEBERRY CAKE
Steps:
- Use a knife to slice cake layers in half horizontally. Use a pastry brush to brush each layer with lemonade concentrate; set aside.
- Stir 1 teaspoon of lemon extract into each can of frosting; set aside.
- To assemble cake: frost and stack the cake layers on top of each other.
- Decorate cake with clusters of mint sprigs, blueberries, and quartered lemon slices.
QUICK BLUEBERRY SHEET CAKE
A quick and easy blueberry sheet cake that is not overly sweet. You can make it with fresh or frozen blueberries and it's great if you're serving lots of people. If you like the cake to be sweeter, dust with more confectioners' sugar.
Provided by Tinkerbell
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
- Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
- Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.
- Cool cake completely, 1 to 2 hours. Dust with confectioners' sugar and cut into squares.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.2 g, Cholesterol 27.5 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 58.9 mg, Sugar 8.9 g
BLUEBERRY SNACK CAKE
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY-LEMON LAYER CAKE
Discover a delicious combination of fruity flavors with our Blueberry-Lemon Layer Cake recipe. This sweet and citrusy Blueberry-Lemon Layer Cake gets its luscious texture from cream cheese, marshmallow topping and COOL WHIP.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter in large bowl as directed on package. Stir in 2-1/2 cups blueberries and 1 Tbsp. lemon zest.
- Pour evenly into 2 greased and floured 8-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
- Beat cream cheese, marshmallow creme, lemon juice and remaining lemon zest in large bowl with mixer until blended. Fold in COOL WHIP.
- Stack cake layers on plate, filling and frosting layers with cream cheese mixture. Top with remaining blueberries.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 25 g, Protein 3 g
BLUEBERRY POUND CAKE
Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.
Provided by dcbeck46
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
- Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 48.8 g, Cholesterol 80.8 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 205.3 mg, Sugar 30.1 g
BLUEBERRY STACK CAKE
This is a recipe I got from a friend's grandmother; everyone who has ever tried it has wanted the recipe. They're also usually surprised at how easy it is to make; they think it takes alot more work than it does. If you don't like blueberries, you can try other types of fruit; one of the ladies at work told me she tried it with raspberries and it was just as good.
Provided by loriyeargan
Categories Dessert
Time 40m
Yield 1 CAKE
Number Of Ingredients 10
Steps:
- Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
- Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
- Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
- Cream together sugar and cream cheese; fold in whipped topping until smooth.
- Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
- Repeat until all layers are used.
- When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
- Chill for at least 2 hours before serving; store cake in refrigerator.
- **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
- Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
- Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.
BLUEBERRY SNACK CAKE
I love blueberries and I love this simple little snack cake. I hope you will too. This is quick, moist and soooo yummy.
Provided by keen5
Categories Dessert
Time 50m
Yield 15-18 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine flour and sugar.
- Cut in butter until crumbly.
- Set aside 3/4 cup for topping.
- Add the baking powder, milk and egg yolks to remaining mixture; mix well.
- Beat egg whites until soft peaks form; fold into batter.
- Pour into a greased 13" x 9" x 2" baking dish.
- Sprinkle with blueberries and reserved crumb mixture.
- Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 223.7, Fat 7.6, SaturatedFat 4.5, Cholesterol 43.4, Sodium 96.4, Carbohydrate 36.5, Fiber 0.9, Sugar 22, Protein 3.3
LEMON BLUEBERRY SNACKING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
- For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
- Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
- Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
- With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
- Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
- Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
- Slice and serve immediately or cover and leave at room temperature until ready to serve.
- Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.
BLUEBERRY CARROT SNACK CAKE
My husband has a sweet tooth but doesn't like to eat processed food with white flour or sugar. I make this nutritious cake for him with whole wheat flour and maple sugar. My grandkids love it too.
Provided by Geema
Categories Breads
Time 1h20m
Yield 1 bundt cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a 10 cup bundt pan.
- Mix the first 5 ingredients in a medium bowl.
- Combine both sugars in a large bowl.
- Add eggs one at a time, whisking until smooth.
- Whisk in oil.
- Stir in the carrots and then fold in the blueberries.
- Do not over mix-- batter will the thick.
- Spoon the batter into the prepared pan.
- Bake about 1 hour until cake begins to come away from the edges of the pan.
- Cool cake in pan for 20 minutes.
- Invert onto plate and let cool completely.
- I have also cut this recipe in half and used a square cake pan with equally good results.
Nutrition Facts : Calories 5366.9, Fat 318.3, SaturatedFat 29.4, Cholesterol 846, Sodium 4812.9, Carbohydrate 586.6, Fiber 30.9, Sugar 351, Protein 73.4
BLUEBERRY SNACK CAKE
When I lived at home with my family, we would make this snack cake a lot. We always had blueberries stored in the freezer from summer berry-picking season. This recipe is very sweet but well worth the carbs! Please note this cake batter spreads out thin and does not rise much at all once baked. It is not meant to do so. Also, please note that the glaze is optional per your sweet tooth preference. It could also be halved for those who prefer less sweetness.
Provided by MarthaStewartWanabe
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine first eight ingredients.
- Gently fold blueberries into batter.
- Spread batter into a greased 13 x 9-inch baking pan.
- Bake for 25-30 minutes or until top of cake is lightly golden.
- For optional glaze, combine last three ingredients (powdered sugar, salt and warm milk). Blend until smooth and drizzle over warm cake.
- Slice cake into 2-inch pieces and serve warm.
Nutrition Facts : Calories 153.4, Fat 5.4, SaturatedFat 1.5, Cholesterol 15.5, Sodium 117.8, Carbohydrate 25.3, Fiber 0.5, Sugar 17.7, Protein 1.7
More about "blueberry stack cake recipes"
BLUEBERRY STACK CAKE RECIPE - BAKING.FOOD.COM | HOW TO …
From pinterest.com
BLUEBERRY CAKE RECIPES | ALLRECIPES
From allrecipes.com
BLUEBERRY STACK CAKE RECIPE | RECIPELAND
From recipeland.com
3.9/5 (30)Total Time 1 hrServings 1Calories 778 per serving
BLUEBERRY STACK CAKE | BAKED GOODS | QUENCH MAGAZINE
From quench.me
CROCK POT BLUEBERRY SNACK CAKE TABLE FOR SEVEN | FOOD FOR EVERYDAY
From ourtableforseven.com
BLUEBERRY DUMP CAKE RECIPE MADE WITH ONLY 3 INGREDIENTS
From mycreativemanner.com
TRIPLE BLUEBERRY CAKE - HONEST COOKING
From honestcooking.com
BLUEBERRY LEMON SNACK CAKE - ALWAYS EAT DESSERT
From alwayseatdessert.com
BLUEBERRY CAKE | GET CRACKING
From getcracking.ca
BLUEBERRY LAYER CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE ONE-BOWL BLUEBERRY CAKE | FOOD & WINE
From foodandwine.com
BLUEBERRY CAKE FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON AND BLUEBERRY PANCAKE CAKE! - JANE'S PATISSERIE
From janespatisserie.com
BLUEBERRY STACK CAKE RECIPE - BAKING.FOOD.COM
From pinterest.com
SIMPLE BLUEBERRY CAKE RECIPE - COOKIE AND KATE
From cookieandkate.com
MAKE A PERFECT STACK OF BLUEBERRY PANCAKES THIS WEEKEND
From thekitchn.com
EASY BLUEBERRY COFFEE CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BLUEBERRY STACK CAKE | HOW TO STACK CAKES, SWEET RECIPES, …
From pinterest.com
BLUEBERRY STACK CAKE - RECIPE | COOKS.COM
From cooks.com
BLUEBERRY DATE BARS (EASY AND SO DELISH) - YUMMY TODDLER FOOD
From yummytoddlerfood.com
BLUEBERRY SNACK CAKE {TRADITIONAL AND GLUTEN FREE RECIPES}
From barefeetinthekitchen.com
BLUEBERRY PIE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLUEBERRY SHORTCAKE CAKE - THE FAMILY, FOOD, & FUN SPACE
From familyfoodandfun.space
BLUEBERRY CAKE RECIPES - FOOD NETWORK
BLUEBERRY CAKE BARS - MOM ON TIMEOUT
From momontimeout.com
BLUEBERRY STACK CAKE - RECIPE | COOKS.COM
From cooks.com
BLUEBERRY CAKE - SUGAR SPUN RUN
From sugarspunrun.com
BLUEBERRY STACK CAKE - RECIPE | COOKS.COM
From cooks.com
BLUEBERRY BUNDT CAKE - NOTHING BUNDT CAKES
From nothing-bundtcakes.com
BLUEBERRY STACK CAKE - RECIPE | COOKS.COM
From cooks.com
BLUEBERRY STACK CAKE - RECIPE | COOKS.COM
From cooks.com
BLUEBERRY CAKE WITH WHIPPED CREAM RECIPES ALL YOU NEED IS …
From stevehacks.com
BLUEBERRY STACK CAKE RECIPE - BAKING.FOOD.COM | HOW TO STACK …
From pinterest.ca
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #desserts #fruit #cakes #berries #blueberries #number-of-servings
You'll also love