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
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.
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
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
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
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
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
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
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
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.
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
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
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