Blueberry Amaretto Cake Recipes

BLUEBERRY AMARETTO CAKE RECIPE

Steps:

• Preheat the oven to 350 F and grease a 9-inch round cake tin.
• Beat together the golden sugar and 1 cup of the butter for 3 to 4 minutes until the mixture is light in colour and creamy.
• Mix in all the egg yolks and the vanilla extract.
• Gently mix in ⅔ cup flour and the ground almonds until they are just combined.
• In a separate, clean bowl, beat the egg whites on medium-high speed until they are stiff, and then gently fold this into the cake mixture.
• Mix the remaining 1 tablespoon of flour with 1 cup of the blueberries and then very gently fold them into the batter.
• Pour the batter into the prepared cake tin. Sprinkle another ½ cup of blueberries over the top of the batter.
• Bake the cake for 60 minutes, or until a skewer comes out clean.
• As soon as the cake is done, prick the top all over with a toothpick or skewer and then drizzle over 3 tablespoons of amaretto. Let it sink in and let the cake to cool completely.
• Meanwhile, place the slivered almonds in a frying pan on medium heat, and gently toast them for a few minutes, until the almonds are golden.
• In a bowl, combine the cream cheese, the remaining 1 tablespoon amaretto, the icing sugar, and the remaining 3 tablespoons of butter. Beat this until it is smooth.
• When the cake is cool, spread the cream cheese frosting on top.
• Top the sponge cake with the cooled toasted almond slivers and the final ¾ cup of blueberries.
• Store the cake in the fridge and take it out 30 minutes before serving to allow it to warm to room temperature.

BLUEBERRY CAKE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
• In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
• Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

BLUEBERRY AMARETTO DELIGHT

Steps:

• Preheat oven to 350 degrees.
• Combine first 3 ingredients.
• Press into a greased 9 x 13 pan.
• Combine eggs, 3/4 cup sugar and cream cheese in a medium mixing bowl.
• Beat till smooth with mixer.
• Spread over crumbs layer in pan.
• Bake for 30 minutes and cool.
• Combine milk, pudding, and 1/4 cup amaretto. Beat 2 minutes on low and spread over cream cheese layer.
• Combine 1 1/4 cup sugar and cornstarch in large pan.
• Gradually add 1/4 cup amaretto.
• Stir till smooth.
• Add berries and cook over medium heat stirring constantly till thick. Cool.
• Poor blueberries over pudding and chill. Before serving cover blueberry layer with Cool Whip.