Double Berry Cake Recipes

Steps:

• Pre-heat oven to 350F.
• Mix the berries and toss with the flour, set aside.
• In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
• Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
• Stir the berries into the batter and por into a greased 9x13 inchpan.
• Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
• When cool cut into squares.

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
• In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle streusel over top.
• Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
• Cool at least 20 minutes before serving.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries., Transfer batter to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir cake mix, butter and nuts until crumbly; set aside.
• In ungreased 13x9-inch pan, spoon pie fillings randomly, without mixing them together. Sprinkle lemon juice over fillings. Sprinkle cake mix mixture evenly over fruit.
• Bake 35 to 40 minutes or until golden brown. Serve warm with ice cream. Store loosely covered.