Blueberryblackwalnutbreadcake Recipes

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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



Wake and Cake Blueberry Breakfast Cake image

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.

Melted unsalted butter, for buttering the pan
3/4 cup granulated sugar
1/2 cup old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/2 cups plus 1 tablespoon all-purpose flour (see Cook's Note)
1 1/4 cups blueberries, plus more for topping
1/2 cup vegetable oil
1/2 cup no-sugar dairy product, such as Chobani® with Zero Sugar* Vanilla (see Cook's Note)
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup no-sugar dairy product, such as Chobani® with Zero Sugar* Vanilla (see Cook's Note)
One 8-ounce package cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
1/4 cup blueberry preserves, for topping

MELT IN YOUR MOUTH BLUEBERRY CAKE

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13



Melt In Your Mouth Blueberry Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

YUMMY BLUEBERRY BREAKFAST CAKE

An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares.

Provided by Laura Owen

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15



Yummy Blueberry Breakfast Cake image

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.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 49.3 g, Cholesterol 44.3 mg, Fat 11.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 206.5 mg, Sugar 31.9 g

1 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted
½ cup milk
1 egg
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ cup white sugar
3 tablespoons butter, melted
1 (21 ounce) can blueberry pie filling
¼ teaspoon lemon extract
¼ cup fresh blueberries

HEALTHY BLUEBERRY BANANA BREAD RECIPE BY TASTY

Here's what you need: ripe bananas, eggs, 2% plain greek yogurt, honey, vanilla extract, baking soda, wheat flour, blueberry

Provided by Robin Broadfoot

Categories     Bakery Goods

Yield 10 slices

Number Of Ingredients 8



Healthy Blueberry Banana Bread Recipe by Tasty image

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
  • Add flour and mix.
  • Add blueberries and gently fold into mixture.
  • Pour the batter into a greased 9 x 5-inch (23 x 13 cm) bread pan. Bake for about 50 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
  • Allow to cool for 15 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 175 calories, Carbohydrate 37 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, Sugar 20 grams

3 ripe bananas
2 eggs
½ cup 2% plain greek yogurt
⅓ cup honey
1 teaspoon vanilla extract
1 teaspoon baking soda
1 ½ cups wheat flour
1 cup blueberry

BLUEBERRY BLACK WALNUT BREAD (CAKE)

This recipe began as a scout project back in the 1970's as a cranberry nut bread, but I prefer blue berries. Black walnuts have a distinct strong flavor, so don't use any more than recipe calls for.

Provided by AcadiaTwo

Categories     Quick Breads

Time 1h5m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 6



Blueberry Black Walnut Bread (Cake) image

Steps:

  • Mix ingredients together.
  • Recipe makes two 4"x 8" loaves.
  • Bake in 350° F oven for 45 minutes or until an inserted toothpick comes out clean.

3/4 cup sugar
1/2 cup milk
3 cups pancake mix (complete)
1/2 cup black walnut (finely chopped)
1 egg
1 cup blueberries

WALNUT BLACKBERRY BREAD

Make and share this Walnut Blackberry Bread recipe from Food.com.

Provided by Debbwl

Categories     Quick Breads

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11



Walnut Blackberry Bread image

Steps:

  • Preheat oven to 350°F and spray a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.
  • Whisk together sugar, milk, oil, vanilla, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients an 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporarted (do not over mix). Carefully fold in blackberries and spead into prepared pan; sprinkle with remaining walnuts.
  • Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
  • (Note Refrigerate after 2 days).

Nutrition Facts : Calories 567.9, Fat 25.7, SaturatedFat 3, Cholesterol 28.4, Sodium 230.1, Carbohydrate 77, Fiber 3.4, Sugar 36.9, Protein 10.1

1 1/4 cups sugar
1 cup milk
1/2 cup canola oil
6 ounces lemon yogurt
1 egg
1 lemon, zest of
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup walnuts, chopped and divided
6 ounces fresh blackberries, carsely chopped (can use 1 cup frozen, thawed)

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