Easy Moist Blueberry Cake With Cinnamon Nut Topping Recipes

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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



Melt In Your Mouth Blueberry Cake image

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

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

BLUEBERRY LOAF CAKE

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11



Blueberry Loaf Cake image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon

BLUEBERRY CRUMB CAKE

It's easy to find an occasion to serve this cake - breakfast, brunch, lunch, dinner or snacktime will do. The dominant flavor here is the berries. Don't be tempted to increase the amount of walnuts in the topping - scarcity makes them even more delightful.

Provided by Emily Weinstein

Categories     salads and dressings, dessert

Time 2h

Number Of Ingredients 19



Blueberry Crumb Cake image

Steps:

  • Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8x8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
  • To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
  • To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
  • Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled - it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
  • Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There's no need to try to get even pieces - these are crumbs and they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
  • Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 210 milligrams, Sugar 21 grams, TransFat 0 grams

5 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/3 cup (packed) light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts
1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2/3 cup sugar
Grated zest of 1/2 lemon or 1/4 orange
3/4 stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk

BLUEBERRY CAKE WITH STREUSEL TOPPING

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 17



Blueberry Cake With Streusel Topping image

Steps:

  • Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
  • Preheat the oven to 375 degrees. Oil an 8-inch square pan.
  • To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
  • Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
  • Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 123 milligrams, Sugar 23 grams, TransFat 0 grams

1/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 cup (1/2 stick) butter, cold
Vegetable oil for greasing pan
6 tablespoons (3/4 stick) butter, softened
3/4 cup granulated sugar
1 large egg
2 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup milk
2 cups blueberries

EASY MOIST BLUEBERRY CAKE WITH CINNAMON-NUT TOPPING

This may be just as good as my Cinnamon Flop recipe and almost as easy too, try this cake, you will love it! no electric mixer needed for this recipe, just mix by hand! If you prefer less topping on your cake then reduce the topping ingredient by half.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14



Easy Moist Blueberry Cake With Cinnamon-Nut Topping image

Steps:

  • Preheat oven to 350°.
  • Grease a 9-inch baking dish.
  • In a bowl combine/whisk oil, egg, vanilla and milk until well combined.
  • In another bowl mix the flour, sugar, baking powder and salt; add to the cream mixture and mix until just combined.
  • In a large bowl mix/combine all ingredients for the topping.
  • Transfer the cake batter to prepared baking dish.
  • Sprinkle the blueberries over the cake batter.
  • Sprinkle with the topping mixture.
  • Bake for about 30-35 minutes.

Nutrition Facts : Calories 429, Fat 18.3, SaturatedFat 3.9, Cholesterol 35.6, Sodium 279.8, Carbohydrate 63, Fiber 2.4, Sugar 40.4, Protein 5.8

1/4 cup vegetable oil
1 large egg, beaten
1/2 cup full-fat milk
1 teaspoon vanilla (or use almond extract)
1 1/2 cups flour
3/4 cup sugar (can use more if desired)
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
2/3 cup packed brown sugar
2 tablespoons flour
2 teaspoons cinnamon
3/4 cup chopped walnuts
2 tablespoons melted butter

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