Blueberry Yeast Cake Recipes

Steps:

• Whisk together the water and yeast.
• Add sugar, salt, eggs, butter, skim milk powder and most of flour.
• Stir to make a batter-like mixture.
• Fold in blueberries. Add the remaining flour as necessary to form a thick batter. How much if at all will depend on humidity and the amount of moisture in your berries.
• Cover bowl with a tea towel and let batter rest 30 minutes.
• Meanwhile, generously grease a 9 or 10-inch angel food cake pan.
• Pour batter in (after rest).
• Cover pan lightly with greased wax paper and let batter rise until it nearly reaches the top of the pan.
• Drizzle on melted butter and dust with sugar and cinnamon.
• Preheat oven to 350°F.
• Place cake pan on a baking sheet and place in oven.
• Bake until nicely browned (about 40 minutes).
• Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
• Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
• Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
• Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
• Bake in the preheated oven until cake is golden brown, about 1 hour.

Steps:

• Combine all ingredients in a mixing bowl. (don't worry about the directions on the cake mix box, just follow these directions).
• Mix very thoroughly with a spoon.
• Pour into a greased and floured bundt pan.
• Bake at 350 for 35-40 minutes.
• I usually put a powdered sugar and milk glaze on top.

Steps:

• Combine flour, yeast, and cardamom in a large mixing bowl.
• Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
• Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
• Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
• Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

Steps:

• In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended. , Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.