BLUEBERRY SNACK CAKE
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB AND BLACKBERRY SNACK CAKE
This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. Draining the rhubarb will keep the cake from becoming soggy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 13 3/4-by-4 1/4-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside. Combine the rhubarb and 1/3 cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.
- Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, beating well after each addition. Slice vanilla bean in half lengthwise. Scrape seeds from pod, and add seeds to the mixture. Beat to combine. Add reserved flour mixture, and beat to combine. Using a rubber spatula, spoon batter into the prepared pan, and spread flat.
- Strain rhubarb, discarding juice; add blackberries, and toss to combine. Spoon fruit on top of the batter in the pan, sprinkle with remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing tart pan.
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
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
VANILLA BLACKBERRY CAKE
This is a great one to take to those family reunions and pot lucks... so colorful and so delicious.
Provided by Cindy Ferguson
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Mix 1 cup sugar in with blackberries and set aside while you prepare the cake batter. Grease and flour Bundt pan. Sift together flour and cornstarch and set aside.
- 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the vanilla.
- 3. Beat in the flour mixture alternately with the milk and cream mixing until incorporated.
- 4. Pour half of the batter into the Bundt pan. Spoon blackberries onto that batter.
- 5. Cover the blackberry layer in the Bundt pan with the remaining batter. Bake at 350 for approximately 1 hour. (Adjust time based on your pan and oven. I used stoneware and it took right at an hour to cook.)
- 6. Cool about 10 minutes and then turn onto a cake server. The blackberries will then be on the top of the cake.
- 7. Garnish the serving plate with a few blackberries and fill the hole of the cake with more blackberries, if desired. This cake was delicious without a glaze. However, I'm sure a simple glaze would be good with it, too.
BLUEBERRY SNACK CAKE
I love blueberries and I love this simple little snack cake. I hope you will too. This is quick, moist and soooo yummy.
Provided by keen5
Categories Dessert
Time 50m
Yield 15-18 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine flour and sugar.
- Cut in butter until crumbly.
- Set aside 3/4 cup for topping.
- Add the baking powder, milk and egg yolks to remaining mixture; mix well.
- Beat egg whites until soft peaks form; fold into batter.
- Pour into a greased 13" x 9" x 2" baking dish.
- Sprinkle with blueberries and reserved crumb mixture.
- Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 223.7, Fat 7.6, SaturatedFat 4.5, Cholesterol 43.4, Sodium 96.4, Carbohydrate 36.5, Fiber 0.9, Sugar 22, Protein 3.3
More about "blackberry snack cake recipes"
RHUBARB AND BLACKBERRY SNACK CAKE RECIPE
From delish.com
Estimated Reading Time 2 mins
- Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside.
- Combine the rhubarb and cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.
- Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.
BLACKBERRY BUTTERMILK SNACK CAKE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
Estimated Reading Time 4 mins
- Preheat the oven to 350 degrees F. Coat a 9- or 10-inch baking dish with non-stick cooking spray.
- In a large bowl using an electric mixer, cream butter and sugar until light and fluffy. Add the egg, vanilla extract, and orange zest and beat until combined.
- In a separate bowl use a spoon to mix together the flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk, beating with the electric mixer until combined. Transfer cake batter to prepared baking dish. Drop blackberries on top of batter, spacing out evenly (they will sink as cake bakes).
- Bake for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool for about 30 minutes then sprinkle top of cake with powdered sugar and serve.
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Reviews 2Category CakesServings 16
HEALTHY BLACKBERRY SNACK CAKE - FLAVOR THE MOMENTS
From flavorthemoments.com
Reviews 29Category SnacksCuisine AmericanTotal Time 50 mins
- Preheat the oven to 350 degrees. Spray an 8x8" square baking pan with cooking spray and set aside.
- Place the eggs in a large bowl and beat lightly with a whisk. Add the applesauce, coconut sugar, coconut oil, vanilla, cinnamon, baking powder, baking soda, and salt and whisk well to combine.
- Add the whole wheat and oat flours, stirring until almost combined. Add the blackberries and fold gently until incorporated being careful not to over mix.
- Pour the batter into the prepared pan and spread evenly. Top with the pecans if using and bake in the center rack of the oven for 30-40 minutes or until the top springs back when pressed with your finger, or a toothpick inserted into the center comes out clean.
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From myrecipes.com
Servings 1
- Combine butter and sugar in a large mixing bowl, beating well. Add eggs, one at a time, beating well after each addition.
- Combine 1/2 cups flour, cocoa, soda, and spices; add to creamed mixture alternately with blackberry juice, beginning and ending with flour mixture. Beat well after each addition. Stir in blackberries and vanilla.
- Pour batter into 3 greased and floured 9 - inch round cake pans. Bake at 350° for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Caramel Cream Frosting between layers and on top and sides of cake.
LEMON-BLUEBERRY SNACK CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 1 hr 5 minsServings 12Calories 223 per serving
- Preheat oven to 375ºF. Mist an 8-inch square baking pan with cooking spray. Sift flour, baking powder and salt together into a medium bowl.
- In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at a time, scraping down sides of bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of flour mixture into butter mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with last third of flour mixture; beat until just combined. Stir in lemon juice.
- Spread batter evenly in prepared pan and sprinkle blueberries on top, pressing down lightly. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in pan on a wire rack.
BERRY SNACK CAKE (PALEO, GLUTEN FREE ... - NOM NOM PALEO®
From nomnompaleo.com
4.8/5 (29)Calories 301 per servingCategory Dessert
- Heat oven to 350°F with the rack in the middle. Lightly grease the sides and bottom of an 8-inch square metal baking pan with avocado oil or ghee. Make a sling out of parchment paper to line the bottom and hang over the sides.
- Plop the softened ghee and maple sugar in the bowl of a stand mixer (or in a large bowl if you are using a hand mixer). Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
- Scrape down the sides of the bowl and add the eggs, coconut milk, lime zest and juice, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined.
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From barefeetinthekitchen.com
Reviews 51Estimated Reading Time 3 minsServings 12-16Calories 323 per serving
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the blueberries and stir by hand to mix throughout.
- Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43-45 minutes works great for my oven.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten by hand. Enjoy!
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From twopeasandtheirpod.com
5/5 (1)Estimated Reading Time 2 mins
- 1. Preheat oven to 400°F with rack in middle. Coat a 9-inch round cake pan with cooking spray.
- 3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until batter is smooth, about 2 minutes. Beat in the vanilla, egg, and lemon zest. Mix until well combined.
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From faxo.com
- Beat eggs with sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the blueberries and stir by hand to mix throughout.
- Spread in pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near center of the cake comes out clean, 43-45 minutes. Cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1x2, so that they could be easily eaten by hand.
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From weelicious.com
- 2. Butter and flour a 13â³ x 9â³ baking dish.2. Sift the flour, baking powder and salt in a bowl.3. In a standing mixer or bowl, beat the butter and sugar until fluffy.4. On low speed, add the eggs one at a time, then the vanilla, milk, sour cream and zest.5. Slowly add the dry ingredients into the wet until combined.6. Place blackberries on the bottom of the dish and top with the batter.7. Bake for 40 minutes or until a toothpick comes out clean.8. Cool for 20 minutes on top of a cooking rack then flip dish over for the cake to come out.9. Cut into squares and serve.
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- Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan and set aside.To make the topping, combine flour, both sugars, salt and cinnamon in a medium bowl.
- Set aside.In a large bowl, beat butter and both sugars on high until light and fluffy, about 5 minutes.
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