BLUEBERRY BOUNTY CAKE
Everyone loves this moist, golden cake bursting with blueberries and drizzled with fruity sauce. You'll have a hard time deciding whether to serve it for dessert, breakfast or brunch. -Alice Tesch, Watertown, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings (1 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. , Combine the flour, baking powder and salt; add to creamed mixture alternately with lemonade, beating well after each addition. Fold in blueberries., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 20 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add blueberries; bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Serve warm with cake.
Nutrition Facts : Calories 508 calories, Fat 25g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 320mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY BUTTERMILK BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
- Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
- Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
- Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
BLUEBERRY BOTTOM CAKE
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
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 MYSTERY CAKE
This recipe is a childhood favorite that my grandma passed to my mom and now I am passing to my own kids! It is quick and easy, and great for summer picnics. Plus, the little ones are fascinated when I tell them the boiling water is the 'mystery' behind the cake. Also great with a scoop of vanilla ice cream on top!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.
- Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.
- Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 50.3 g, Cholesterol 12.7 mg, Fat 4.9 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 301.6 mg, Sugar 35.6 g
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
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