Berry Vanilla Breakfast Cake Recipes

YUMMY BLUEBERRY BREAKFAST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
• Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
• Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
• Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
• Bake in the preheated oven until cake is golden brown, about 1 hour.

EASY TRIPLE BERRY CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

VERY BERRY VANILLA LAYER CAKE

Steps:

• Vanilla Cake
• Heat oven to 350°F. Prepare three 9-inch round cake pans with nonstick baking spray.
• In a large mixing bowl, add flour, granulated sugar, baking powder and salt. Mix by hand or with hand mixer until well combined. Then set aside.
• In a separate medium mixing bowl, add milk, vegetable oil, eggs and vanilla. Mix well, then add wet ingredients to the dry ingredients in the large mixing bowl. Mix until well combined.
• Gradually add the water to the batter and mix slowly or on low speed until well combined.
• Evenly divide the batter among the 3 prepared cake pans.
• Add 2/3 cup fresh blueberries to each of the 3 prepared cake pans. Gently press into batter.
• Bake for 26 to 30 min. or until cakes pass the toothpick test.
• Let cakes cool for 10 to 15 min., then remove from cake pan to cooling rack to completely cool. Note that the blueberries are dense and will likely sink to the bottoms of the cake pans during bake time and that is okay.
• Blackberry Cream Cheese Frosting
• In a blender or food processor, purée the blackberries.
• Using a strainer, separate the blackberry purée and seeds. Throw out the seeds, then set purée aside.
• In a stand mixer, mix butter and PHILADELPHIA Cream Cheese until well combined.
• With mixer on low, add powdered sugar 1/2 cup at a time and adding the vanilla after half of the powdered sugar has been added.
• Add blackberry purée and mix until well combined. (The frosting will go from a white color to a light purple color.)
• Assembly
• Place the first cake round on a cake stand, serving plate or cardboard cake round.
• Spread a thin layer of Blackberry Cream Cheese Frosting over the top of the first cake round. (I use an angled icing spatula, but a silicone spatula or spreading knife will work as well.)
• Repeat process with second and third cake rounds until all three cake rounds are stacked and frosted. (Note: The top layer should be a moderate layer of icing where the bottom layers should be thin.)
• With the remaining frosting, spread frosting around the outside of the cake using a cake scraper, spreading knife or silicone spatula. To achieve the "naked cake" look, scrape icing from the cake layers until visible through the frosting. The goal of a naked cake is to allow parts of the cake to show with no exact pattern. All frosting may not be used, depending on how thick you want to layers to be. Any excess frosting can be refrigerated for up to 7 days.
• Cut half of the strawberries into halves. Place halved strawberries, whole strawberries, blueberries, red raspberries and blackberries on top of the cake and around the base of the cake. (There is no exact pattern to placing the berries on or around the cake so place them however you would like.)
• Let cake sit in refrigerator for 45 to 60 min. for frosting to firm.
• Serve and enjoy!

MELT IN YOUR MOUTH BLUEBERRY CAKE

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.

BERRY VANILLA BREAKFAST CAKE

Steps:

• Preheat oven to 350°F Grease a 9 X 13-inch pan baking dish/pan. Set aside.
• In large bowl, mix together flour, sugar, and 1/2 C margarine with an electric mixer. Set aside 1 cup of the mixture.
• To the large bowl, add the 1 C of water and the water/oil/baking powder mixture and the vanilla extract. Beat well.
• Pour mixture into the prepared pan.
• Drop pie filling by spoonfuls over the top of the batter.
• Cut 1 T margarine into the reserved cup of flour mixture until it resembles coarse crumbs. Sprinkle on top of pie filling.
• Bake 1 hour or until a toothpick inserted into the center comes out clean.