Blueberryyeastcake 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:

• 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:

• 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:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Steps:

• Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
• Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
• For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
• Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Steps:

• Preheat oven to 350-degrees F.
• Butter a 8x8- inch baking pan.
• Mix first 4 ingredients (2 tablespoon sugar- 1 tablespoon butter) together in a small bowl until crumbly.
• Set aside.
• Combine next 5 ingredients (blueberries- mace) in prepared baking dish.
• Cut butter in pieces and place over blueberries.
• Bake for 10 minutes.
• While blueberries are cooking, prepare cake mixture.
• Sift next five ingredients (flour- salt) in a medium bowl.
• Set aside.
• Cream butter in a seperate bowl using an electric mixer.
• Add sugar and beat for 1 minute until light and fluffy.
• Beat in eggs, 1 at a time.
• Blend in lemon peel and vanilla.
• Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients.
• Drop batter by large spoonfuls on top of berries.
• Spread to sides of dish.
• Sprinkle with topping.
• Bake for 40-45 minutes or until toothpick comes clean when inserted in center of cake.
• Cool for 25 minutes before serving.
• Sprinkle with powdered sugar, if desired.

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm if desired, or cool on a wire rack.

Steps:

• Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
• Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
• Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
• Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
• Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
• Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
• Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.