Warm Blueberry Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.
• Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.
• Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

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.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan.
• Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl.
• Whisk together the oil, dairy product, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes.
• Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more.
• For the frosting: Meanwhile, beat the dairy product and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners' sugar, while beating, until completely combined. Refrigerate until ready to use.
• Slice the cooled cake in half horizontally to make 2 rounds.
• Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated.

Steps:

• *Makes1 cup of sauce Preheat oven to 350 degrees.
• Cake Grease and flour a 8" square pan.
• Blend flour, nutmeg, salt and baking powder together.
• In a small bowl mix milk, lemon juice and rind together.
• In a large bowl cream butter with sugar.
• Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
• Gently fold in blueberries.
• Pour into prepared pan and bake at 350 degrees for 50 minutes.
• Remove from pan and cool slightly.
• Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
• Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
• Boil over low heat, stirring occasionally.
• When ready sauce is thick and clear.
• Pour hot sauce over the warm cut cake and enjoy.
• Down home comfort food.

Steps:

• Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
• Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
• Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
• To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

Steps:

• mix dry ingredients, add butter and mix until crumbly.
• add milk, vanilla and eggs, mix until blended, do not over mix.
• grease an 8" square pan.
• mix blueberries, sugar and zest and put in pan.
• top with cake batter.
• cook 45 - 50 minutes at 350.
• sever warm or cold.

Steps:

• Heat oven to 375.
• Put berries in a 10x6x2 inch baking dish.
• Sprinkle with lemon juice.
• Mix the sugar,flour,and egg,stirring until resembles coarse meal.
• Spread this over the berries.
• Drizzle melted butter over berries.
• Bake for 30 minutes.
• Serve warm with a dallop of whipped cream on side,if you choose.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.
• Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.
• Bake in the preheated oven until cobbler is bubbling, about 30 minutes.

Steps:

• Set oven to 350° (set oven rack to second-lowest position).
• Grease a 13 x 9-inch baking dish.
• In a bowl sift together the first 3 ingredients.
• In a small bowl mix together the milk with whipping cream; set aside.
• In another bowl cream the butter with sugar and vanilla for about 4 minutes (no sugar granules should remain in the mixture).
• Add in eggs and cream cheese; beat until thoroughly blended.
• Add in the flour mixture alternately with milk/cream mixture.
• Spread HALF of the batter into prepared baking dish, then sprinkle the blueberries over the batter.
• Spread the remaining batter over blueberries.
• For the topping mix together the sugar with flour and cinnamon (if using) add in softened butter and mix with fingers until blended.
• Sprinkle on top of the cake batter.
• Bake for about 45-50 minutes, or until cake tests done.
• Delicious!

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.

Steps:

• For the cake, cream sugar and shortening.
• Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
• Add blueberries last and pour into 9" x 9" baking dish.
• Bake for 35-40 minutes at 300 degree or until centre is set.
• For the sauce, mix brown sugar, flour and salt together in a saucepan.
• Add boiling water and cook over low heat until thickened.
• Add butter and vanilla last.
• Stir and serve over warm blueberry cake.

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.

Steps:

• In a bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder; add to creamed mixture and mix well. Spread two-thirds of the batter in a greased 15x10x1-in. baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add 1/2 cup of blueberries; mash with a fork and stir well. Add lemon zest and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350° for 40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.