Blueberry Amaretto Cake Recipes

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.

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.

SIMPLE AMARETTO CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour one 9" or 10" bundt pan.
• Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 6 tsp.
• of the amaretto, and blend together well.
• Pour batter into the prepared pan.
• Bake at 350F for 40 to 45 minutes.
• Remove cake from oven and while it is still warm, poke holes in the bottom and pour the amaretto icing into the holes and over the bottom of the cake.
• Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Icing: Sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto.
• Blend until smooth.
• You can add more amaretto as needed.
• Makes 1- 9 or 10 inch bundt cake.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
• Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.