ALICE'S EASY BLUEBERRY CAKE
This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.
Provided by JLI1108
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
- Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
- Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g
QUICK BLUEBERRY SHEET CAKE
A quick and easy blueberry sheet cake that is not overly sweet. You can make it with fresh or frozen blueberries and it's great if you're serving lots of people. If you like the cake to be sweeter, dust with more confectioners' sugar.
Provided by Tinkerbell
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
- Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
- Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.
- Cool cake completely, 1 to 2 hours. Dust with confectioners' sugar and cut into squares.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.2 g, Cholesterol 27.5 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 58.9 mg, Sugar 8.9 g
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
BLUEBERRY BOTTOM CAKE
This cake is light, airy, and super refreshing with a lovely presentation, not to mention super easy to make. Try using different fruits or berries or different flavored gelatin, such as raspberry.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cake mix, water, eggs, and vegetable oil in a large bowl; mix until moistened. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes.
- Spread blueberries in the bottom of the baking pan. Layer sugar, gelatin, and marshmallows on top. Pour cake mix evenly over marshmallows and smooth the top.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack and let cool, about 30 minutes. Serve cake with whipped topping.
Nutrition Facts : Calories 455 calories, Carbohydrate 71.4 g, Cholesterol 46.5 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 294.4 mg, Sugar 51.2 g
EASY 2-LAYER BLUEBERRY CAKE
This is a great recipe that is simple and delicious! The base consists of using a box cake mix, so it's easy and saves on time. I did not include the 4 hour refrigeration time in the "prep time". I suggest making the cake before bed and assembling the rest in the morning. I use fresh blueberries, but if they are hard to find, well drained frozen blueberries should taste just as well.
Provided by Jodi Todack
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Bake two 9" round cakes in preheated oven as directed on package.
- When done, loosen edges with knife and let cool for 15 minutes.
- Meanwhile, bring 1 cup of water to a boil, remove from heat and stir in the jello, then add the 1/4 cup of water and mix well.
- Poke cakes several times with fork and evenly pour the jello mix over the top of both cakes.
- Cover loosely and refrigerate at least 4 hours.
- When cake is ready to be frosted, combine the sour cream and the powdered sugar, mix well and then gently mix in the cool whip.
- Dip bottoms of cake pans into warm water for 10-15 seconds, and remove cakes.
- Set one cake down on serving tray and add about 1 cup of the frosting, carefully spread over the top.
- Add a layer of blueberries and top with the second cake.
- Use the remaining frosting and frost the top and sides of the cake.
- Add your desired amount of blueberries on top.
- Microwave the white bakers chocolate as directed on package and add the blue food coloring.
- Drizzle over top of cake, and Enjoy :0).
- Keep leftovers refrigerated!
Nutrition Facts : Calories 417, Fat 23.9, SaturatedFat 9.2, Cholesterol 86.8, Sodium 317.3, Carbohydrate 47.4, Fiber 0.9, Sugar 30.5, Protein 4.7
EASY BLUEBERRY CAKE
This cake is so good and moist you will make it all the time! You can also change the kind of cake and filling to make an unlimited choice of cakes. This one is French vanilla cake mix with Blueberry pie filling but you can also choose from: Devil's food cake mix with Cherry pie filling, Spice Cake mix with Apple pie filling, Cherry Chip cake mix with Cherry pie filling or anything you can think of.
Provided by Mika G.
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl. (don't worry about the directions on the cake mix box, just follow these directions).
- Mix very thoroughly with a spoon.
- Pour into a greased and floured bundt pan.
- Bake at 350 for 35-40 minutes.
- I usually put a powdered sugar and milk glaze on top.
BLUEBERRY CREAM CHEESE CAKE
A sweet and simple cake that is perfect for any occasion.
Provided by Amanda
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
- Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
- Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
- Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.
Nutrition Facts : Calories 430.8 calories, Carbohydrate 65.8 g, Cholesterol 50.9 mg, Fat 17.7 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 271.4 mg, Sugar 52.8 g
10 MINUTE BLUEBERRY LAYER CAKE
Company was coming and I wanted something easy, quick, yet nice for dessert and came up with this recipe. It was raved over. You may make it in a bowl like a trifle or free standing on a plate. If you assemble it on a plate, stick four bamboo skewers through it to keep it from shifting. I used purchased sponge cake, or if you like try an angel food cake. We have a dairy that makes wonderful no fat French Vanilla yogurt and it worked well but it is your choice to find your favorite. I used Mango French Vanilla and some plain French Vanilla on top, again choose your favorite to compliment the blueberries. This dessert can be made a day ahead and kept in the refrigerator or serve it right away.
Provided by Bergy
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice the sponge cake diagonally across so you have four pieces each 1/2" thick.
- Place one layer in the bottom of a bowl or on a plate and cover with 1 cup yogurt and 1 cup blueberries.
- Place the next layer on top and drizzle with the sherry if using, repeat the layers of yogurt and blueberries.
- Repeat with the final two layers ending up with yogurt and blueberries covering the top.
- Place in refrigerator until serving.
Nutrition Facts : Calories 949.8, Fat 9.7, SaturatedFat 3.8, Cholesterol 244.8, Sodium 719.5, Carbohydrate 194.1, Fiber 4.6, Sugar 131.8, Protein 25.5
BLUEBERRY STACK CAKE
This is a recipe I got from a friend's grandmother; everyone who has ever tried it has wanted the recipe. They're also usually surprised at how easy it is to make; they think it takes alot more work than it does. If you don't like blueberries, you can try other types of fruit; one of the ladies at work told me she tried it with raspberries and it was just as good.
Provided by loriyeargan
Categories Dessert
Time 40m
Yield 1 CAKE
Number Of Ingredients 10
Steps:
- Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
- Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
- Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
- Cream together sugar and cream cheese; fold in whipped topping until smooth.
- Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
- Repeat until all layers are used.
- When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
- Chill for at least 2 hours before serving; store cake in refrigerator.
- **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
- Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
- Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.
BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING
I have had this recipe for many years and I don't recall where I got it from. I think it was fron some amish cookbook. This is a really good snack cake. It's great for breakfast or brunch. This goes good with a good cup coffee or glass of cold milk.
Provided by Olive
Categories Dessert
Time 1h
Yield 1 1, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
- Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.
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