COCOA BLUEBERRY CAKE
Something I came up with while tinkering with a marble-cake recipe that turned out wonderful. To make it in a Bundt pan, double all of the ingredients except the blueberries.
Provided by LADYMAGE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking dish.
- In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond extract, and milk. Mix in the dry ingredients using an electric mixer on low speed until smooth. Pour half of the batter into the prepared pan. Mix blueberries into the other half, then pour into the pan.
- Bake for 30 minutes in the preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 57.8 g, Cholesterol 80.1 mg, Fat 14.1 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 8.3 g, Sodium 383.5 mg, Sugar 31.2 g
TOASTED COCONUT-TOPPED BLUEBERRY CAKE
I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.
Provided by Amanda
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h40m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
- Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
- Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
- To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 76.3 g, Cholesterol 42.6 mg, Fat 17.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 321 mg, Sugar 44.7 g
COCONUT BLUEBERRY CAKE
My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.
Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE BLUEBERRY CAKE
I found this recipe on The Fat Free Vegan site. I did change a few things to suit my tastes. The recipe didn't call for it, but I infused and glazed my cake with some rhubarb syrup. This gave it a nice shine. The flavour isn't overly sweet. DH really enjoyed it and he's not one to eat cake.
Provided by Chef Joey Z.
Categories Egg Free
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350'F.
- Grease a 9" round cake pan. I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
- In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
- In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery.
- Make a well in the dry ingredients and pour in the blueberry mixture.
- I used my hand blender and mixed everything up well together. Add.
- the liquid sweetener and mix again until the batter is nice and smooth.
- Bake 30 minutes or until a tooth pick comes out clean.
- Cool completely in the cake pan and flip out onto a serving platter.
- At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake.
- Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine.
- You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter.
- I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well.
- Bon Appetit!
Nutrition Facts : Calories 143.4, Fat 1.2, SaturatedFat 0.4, Sodium 201.2, Carbohydrate 33.5, Fiber 4.4, Sugar 14.8, Protein 3.6
COUNTRY BLUEBERRY COFFEE CAKE
Saw this on Paula Deen's show and had to try it. Uses refrigerated biscuit dough. I reduced the amount of sugar - the original recipe called for 1/2 cup sugar with the blueberries which was very sweet. The warm, bubbling blueberries are just wonderful.
Provided by jaynine
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Generously grease a 9-inch square baking dish.
- In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Set aside.
- Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters.
- Dip each biscuit piece into the melted butter, then roll in the cinnamon-brown sugar mixture to coat well. Arrange in a single layer in baking dish.
- Sprinkle with 1/2 cup of the oats.
- Combine blueberries and sugar in a bowl and toss to coat.
- Spoon blueberry-sugar mixture over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.
- Bake for 25 minutes or until cake is golden brown and center is done.
- Cool for 10 minutes, serve warm.
Nutrition Facts : Calories 493.2, Fat 24.1, SaturatedFat 11.9, Cholesterol 41.2, Sodium 708.9, Carbohydrate 65.6, Fiber 2.8, Sugar 34.1, Protein 6
BLUEBERRY & COCONUT CAKE
This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
- Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
- Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.
Nutrition Facts : Calories 387 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BLUEBERRY CAKE
Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy
Provided by Moje Gotowanie team
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
- In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
- Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.
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