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
OLD FASHIONED BLUEBERRY CAKE
This is an old recipe I got from my grandma at Christmas time. I had forgotten all about this cake until she made it for the holidays. It is very fruity and delicious. NOTE: Do not rinse blueberries until ready to use them.
Provided by mommyoffour
Categories Healthy
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine 2 T. sugar and water, pour over the blueberries and allow to stand 30 minutes.
- Cream butter and sugar until light and fluffy.
- Add eggs, cinnamon, nutmeg, cloves, salt, blueberry mixture, flour, raisins and preserves.
- Beat at medium speed until well blended.
- Desolve baking soda in buttermilk; add to batter and mix well, but do not overbeat.
- Pour batter into 3 greased and floured 8 inch round cake pans.
- Bake at 350 for 25 to 35 minutes, or until cake tester comes out clean.
- Remove from pans and cool on wire racks.
- Sprinkle with powdered sugar between layers and on top of cake.
HEIRLOOM BLUEBERRY CAKE
My mother has been making this cake for over 40 years and it is always a crowd pleaser! The ingredients are from the original recipe. I have had good success with substituting Splenda® for half the sugar and using egg whites instead of the whole eggs. Frost, if desired. I use vanilla frosting and dust with cinnamon-sugar.
Provided by AuntieJ
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix sugar, vegetable oil, eggs, salt, cinnamon, buttermilk, flour, baking powder, and blueberries, stirring after each addition, in a large bowl. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 46.6 g, Cholesterol 23.9 mg, Fat 7.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 1.2 g, Sodium 161.1 mg, Sugar 27.6 g
OLD-FASHIONED BLUEBERRY BUCKLE (COFFEE CAKE)
A delicious Old-Fashioned Blueberry Buckle with a touch of cardamom and lemon! Best eaten while still warm, with a cuppa (cup of coffee or tea) or glass of milk, and topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream, as desired. Good for breakfast or as dessert.
Provided by BecR2400
Categories Breads
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
- Make Topping:.
- Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
- Make Batter:.
- Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
- Pour the batter into prepared pan; sprinkle evenly with the topping.
- Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
- Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
- Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.
Nutrition Facts : Calories 3376.5, Fat 105.9, SaturatedFat 63.3, Cholesterol 447.1, Sodium 2873.9, Carbohydrate 571.6, Fiber 20.3, Sugar 302.4, Protein 47.1
MOIST BLUEBERRY POUND CAKE
A lemony glaze tops off the old-fashioned flavor of this mouthwatering blueberry cake. Folks will have a hard time believing it's lower in fat! -Maxine Pierce, Biloxi, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine blueberries and 2 tablespoons flour; set aside. In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt. Fold in reserved blueberries. , Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.
Nutrition Facts : Calories 276 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 241mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
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