BUMBLEBERRY BUNDT CAKE
This is a moist, full of fruit high-riser! I just purchased a small bag of frozen mixed berries, and added them in frozen, do not thaw, or use all blueberries if desired, or all raspberries or all blackberries! Because of all the frozen fruit, this cake will take a little longer to bake, so you might want to loosely cover the cake with foil the last 15 minutes or more of baking as to avoid browning. Make certain that your butter, eggs and buttermilk are all at room temperature for this cake, and use all-purpose and also cake flour,it will make a difference in the cakes quality! For a really nice presentation, prepare the recipe in 12 greased mini bundt tins, bake for 35-45 minutes or until the cakes test done, then follow the instructions for glazing the mini cakes, then if desired glaze with white chocolate.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Grease and flour a 12-cup Bundt pan.
- In a large bowl cream butter and sugar until fluffy (about 3 minutes).
- Add in the vanilla and lemon zest; mix to combine.
- Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
- In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
- Add the flour mixture into the creamed mixture alternately with the buttermilk.
- In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
- Bake for about 60-70 minutes or until the cake tests done.
- Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
- As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
- Allow the cake to cool 20 minutes, then invert to a large serving plate.
- Poke holes on top of the cake and then drizzle with syrup.
- Allow to cool before slicing.
Nutrition Facts : Calories 629.7, Fat 19.9, SaturatedFat 11.7, Cholesterol 116.4, Sodium 631.8, Carbohydrate 107, Fiber 3.4, Sugar 65.4, Protein 8.6
MINI BLUEBERRY BUNDT CAKES
These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.
BLUEBERRY BUNDT® CAKE
Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.
Provided by Pete Flanagan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
- Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 61.2 g, Cholesterol 72.9 mg, Fat 15.2 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 10.5 g, Sodium 252.2 mg, Sugar 35.3 g
FLAKY BUMBLEBERRY PIE
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. -Suzanne Alberts, Onalaska, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 449 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 528mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
BUMBLEBERRY CAKE
Have not had a chance to make this yet, it sounds great. Found the recipe in a Duncan Hines Cake Magic book. Since we are in peak berry season, thought I would post it. One of my favorite pies is bumbleberry, so I hope this is as good.
Provided by Margo59
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine cake mix, sugar, cream cheese, eggs, oil and water.
- Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes.
- Spread half of batter into a grease 13 x 9 cake pan.
- Sprinkle berries on top.
- Carefully spread remaining batter over berries.
- In a small bowl, combine brown sugar, flour and cinnamon.
- Cut in butter with pastry blender until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Bake in 350 degree preheated oven for 55-60 minutes or till toothpick inserted near center comes out clean.
- Let cool in pan on wire rack for at least 30 minutes before cutting.
- Can serve warm or cool.
Nutrition Facts : Calories 511.4, Fat 27, SaturatedFat 9.7, Cholesterol 87.2, Sodium 404.2, Carbohydrate 63, Fiber 2.3, Sugar 44.9, Protein 6.1
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