Blueberry Bottom Cake Recipes

BLUEBERRY BOTTOM CAKE

Blueberry Bottom Cake image

This cake is light, airy, and super refreshing with a lovely presentation, not to mention super easy to make. Try using different fruits or berries or different flavored gelatin, such as raspberry.

Provided by Yoly

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) package white cake mix (such as Pillsbury® Classic White)
1 cup water
3 eggs
½ cup vegetable oil
4 cups fresh blueberries
1 cup white sugar
1 (3 ounce) package strawberry-flavored gelatin
3 cups miniature marshmallows
2 cups frozen whipped topping (such as Cool Whip®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Combine cake mix, water, eggs, and vegetable oil in a large bowl; mix until moistened. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes.
Spread blueberries in the bottom of the baking pan. Layer sugar, gelatin, and marshmallows on top. Pour cake mix evenly over marshmallows and smooth the top.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack and let cool, about 30 minutes. Serve cake with whipped topping.

Nutrition Facts : Calories 455 calories, Carbohydrate 71.4 g, Cholesterol 46.5 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 294.4 mg, Sugar 51.2 g

BLUEBERRY BOTTOM CAKE

Blueberry Bottom Cake image

I found this recipe off of a message board some years ago. It can be easily doubled and just about any berry can be used. Great warm with ice cream.

Provided by tammarie

Categories Dessert

Time 1h

Yield 1 cake, 9 serving(s)

Number Of Ingredients 12

Ingredients

1 1/3 cups flour (plus 3 Tbs)
3 teaspoons baking powder
3/4 cup brown sugar
1/4 teaspoon salt
1/4 cup butter
1 egg
3/4 cup milk
1 teaspoon vanilla
1 lemon zest (or any citrus zest)
3 cups blueberries
1/2 cup sugar
1 teaspoon citrus zest

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.

Nutrition Facts : Calories 275.6, Fat 6.8, SaturatedFat 3.9, Cholesterol 39.9, Sodium 247.7, Carbohydrate 51.5, Fiber 1.7, Sugar 33.7, Protein 3.7

BLUEBERRY-LEMON BUNDT CAKE

Blueberry-Lemon Bundt Cake image

This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h50m

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan
Confectioners' sugar, for dusting (optional)

Steps:

Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

BLUEBERRY UPSIDE DOWN DESSERT

Blueberry Upside Down Dessert image

Turn a simple yellow cake into a terrific dessert with blueberries and a handful of other ingredients. It's great for company too.-Nancy Kramer, Newmanstown, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 5

Ingredients

1/4 cup butter, melted
1/2 cup sugar
2 cups fresh or frozen blueberries
1 package yellow cake mix (regular size)
Whipped cream

Steps:

Coat the bottom of a 13x9-in. baking dish with butter; sprinkle with sugar and blueberries. Prepare cake batter according to package directions; spread over blueberries. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. Serve warm with whipped cream.

Nutrition Facts :

BLUEBERRY PUDDING CAKE

Blueberry Pudding Cake image

My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

Ingredients

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Whipped cream, optional

Steps:

Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

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