Jordan Marsh Blueberry Cake Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
• Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.

Steps:

• Preheat the oven to 375.
• Cream the butter and 1 1/4 cups sugar until light.
• Add the eggs, one at a time, beating well after each addition. Add vanilla.
• Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
• Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
• Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
• Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Steps:

• Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
• In a medium-sized bowl, beat together the butter and sugar until well combined.
• Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
• Beat in the baking powder, salt, and vanilla.
• Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
• Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
• Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
• Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional-go for it!
• Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
• Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Steps:

• Preheat oven to 350 degrees.
• Prepare an 8 inch square baking dish.
• Sift flour, baking powder and salt together.
• Cream shortening with sugar until fluffy; add eggs and beat well.
• Add flour mixture to creamed mixture alternately with milk.
• Mix well.
• The longer you beat it, the better it will be.
• Fold in vanilla and the floured berries.
• Pour into the prepared pan.
• Sprinkle with granulated sugar.
• Bake at 350 degrees for approximately 45 minutes (or until a toothpick comes out clean).

Steps:

• Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
• Cream together the butter and sugar until fluffy.
• Add eggs, one at a time, until well blended.
• Mix together flour, baking powder, and salt.
• Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
• Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
• Portion into the prepared tins using an ice cream scooper or ladle.
• Sprinkle the extra sugar on top and bake for 25-30 minutes.
• Cool 30 minutes before removing from the pan.