BLUEBERRY BUTTER CAKE
Blueberry Butter Cake - the best butter cake ever, topped with fresh blueberries. This cake is dense, sweet and buttery.
Provided by Rasa Malaysia
Categories Baking Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. (190°C)
- Lightly grease the pan (loaf pan, mini loaf pan, 8x8, or 9x9) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
- Use an electronic hand mixer to beat the butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing. Add in vanilla essence and mix well. Fold in the flour into the batter and mix well. Finally, add in the milk.
- Pour the batter into the greased baking pan. Shake it lightly or use a spatula to even out the top of the batter. Add the blueberries on top of the batter, in an even single layer.
- Bake until golden brown and cooked, about 40-50 minutes. Use a cake tester to test if it's cooked in the middle. If top gets too brown but inside is not cooked, cover the top with aluminum foil.
- Remove it from the oven and let cool on the wire rack for 10 minutes. Dust with some powdered sugar (optional) and cut the cake into pieces.
Nutrition Facts : Calories 385 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 6 people, Sodium 246 milligrams sodium, Sugar 37 grams sugar, UnsaturatedFat 0 grams unsaturated fat
EASY BLUEBERRY CAKE WITH A VANILLA GLAZE
Steps:
- Heat oven to 350 degrees (180° celcius). Grease and flour an 8 inch (20 cm) cake pan or 9 inch (23 cm) bundt/tube pan.
- In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar, yogurt and milk, beat for 1 minute until smooth. Then add the flour, baking powder, baking soda and zest, beat until well combined, approximately another minute. Toss the blueberries with the teaspoon of flour and gently fold half of the berries into the batter.
- Pour the batter into the prepared cake pan, then top the batter with the remaining half of the blueberries, bake for approximately 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, dust with powdered sugar or drizzle with Vanilla Glaze.
Nutrition Facts : Calories 309 kcal, Carbohydrate 44 g, Protein 5 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 56 mg, Sugar 29 g, ServingSize 1 serving
GLAZED GINGERBREAD CAKE
This is a favorite dessert during the holidays and at special occasions. I've tried creating a glaze of some sort to drizzle over this moist, flavorful cake, but have found that it's delicious as is. A tall glass of cold milk is the only addition I'd suggest.-Edith Ekstedt, Paso Robles, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place raisins in a small bowl; add boiling water to cover and let stand 5 minutes. Drain., In a large bowl, whisk molasses, brown sugar, oil, coffee, orange juice and water until blended. In a small bowl, beat eggs on high speed 3-4 minutes or until thick and lemon-colored. In another bowl, whisk remaining cake ingredients. Add to molasses mixture alternately with eggs, mixing just until combined. Fold in raisins. , Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, mix glaze ingredients until smooth. Pour over cake.
Nutrition Facts : Calories 452 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 163mg sodium, Carbohydrate 88g carbohydrate (56g sugars, Fiber 4g fiber), Protein 7g protein.
BLUEBERRY UPSIDE-DOWN GINGER CAKE
Make and share this Blueberry Upside-Down Ginger Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
- In 9" by 2" round cake pan, melt 4 T butter in oven while it preheats. Remove pan from oven. Stir brown sugar and lemon juice into melted butter until blended (sugar will not dissolve). Sprinkle blueberries evenly over bottom of pan.
- In large bowl, with mixer at medium-high speed, beat remaining butter until light and creamy. Add granulated sugar and beat until light and fluffy. Beat in molasses until blended. Add eggs, 1 at a time. Whisk in half of flour mixture. Whisk in milk and then the remaining flour mixture. Pour batter over blueberries in pan and spread evenly.
- Bake 60-65 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
- To serve, run knife around inside of pan to loosen cake from side of pan. Invert cake onto platter.
- Serve warm, with ice cream if you like.
Nutrition Facts : Calories 381.6, Fat 15.4, SaturatedFat 9.2, Cholesterol 79.8, Sodium 371, Carbohydrate 59.1, Fiber 1.6, Sugar 39, Protein 3.9
BLUEBERRY BUTTER CAKE WITH VANILLA-GINGER GLAZE
Categories Fruit
Number Of Ingredients 16
Steps:
- To Make Cake: Preheat oven to 350°F. Butter and flour a 10 x 3-inch deep cake pan. Set aside. In a large bowl and using an electric beater, beat together the softened butter and sugar until light and fluffy. Scrape down sides of bowl. Mix in the vanilla extract. Add the egg yolks, one at a time, beating for 15 seconds after each egg. Scrape down sides of bowl. In a small mixing bowl, place the 2 cups of flour, salt, and baking powder. Stir until well incorporated. In another small bowl, mix the remaining 2 tablespoons of flour with the blueberries by tossing lightly with a fork. Tap any excess flour (not coating blueberries) out of bowl. Alternating with the buttermilk, add the dry ingredients to the butter/sugar mixture, blending well after each addition. Fold in the blueberries carefully. Turn batter into prepared cake pan and level with spatula. Place in preheated oven and bake for 40 to 50 minutes or until toothpick inserted into middle of cake comes out clean. Cool the cake for 10 to 15 minutes, then run a knife along the edge to loosen. Flip pan over onto rack, then flip back over (and place on serving plate) so rounded surface is ready for glazing. To Make Glaze: Pour the melted butter into a medium sized mixing bowl. Add sugar, milk, vanilla extract and mix well. Add more milk to reach desired consistency if needed. Blend in the chopped ginger. Coat the cake with the glaze, and serve.
BLUEBERRY COFFEE CAKE WITH VANILLA GLAZE
Make and share this Blueberry Coffee Cake With Vanilla Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 2h10m
Yield 1 ten-inch cake
Number Of Ingredients 12
Steps:
- Grease and lightly flour a 10-inch tube pan.
- In a bowl, sift together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.
- Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
- Fold in the blueberries.
- Pour batter into the prepared tube pan.
- Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.
- Let cake cool in the pan for 1 hour.
- Remove from the pan and cool completely on a wire rack.
- To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.
- Stir mixture for about 2 minutes or until well blended.
- Pour into a glass measuring cup and cover until ready to use.
- When the cake is completely cooled--drizzle glaze over cake.
- Let glaze set for 1 hour before slicing and serving the cake.
Nutrition Facts : Calories 4412, Fat 211.1, SaturatedFat 55.4, Cholesterol 569.2, Sodium 3371.2, Carbohydrate 591, Fiber 12.1, Sugar 370.4, Protein 50.5
BOSCOBEL BEACH GINGER CAKE
This is a Jamaican cake. It attracted rave reviews at my church Valentine's tea party. It has been a mainstay at prayer breakfasts too.
Provided by Margorita Whyte
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 46 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 10.5 g, Sodium 364.9 mg, Sugar 24.7 g
BLUEBERRY GINGERBREAD CAKE
The addition of blueberries in this gingerbread cake may be unusual, but the flavor is wonderfull. The mild ginger flavor appeals to all palates. #151;Vera Springer, Woodstock, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1 cup sugar, oil, molasses and salt. Beat in egg. Combine 2 cups flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to the sugar mixture alternately with buttermilk. Place the remaining flour in a resealable plastic bag; add blueberries and shake lightly to coat. Fold into batter. , Pour into a greased 11x7-in. baking dish. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 267 calories, Fat 10g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 205mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
VANILLA BEAN POUND CAKE WITH GINGER GLAZE
We've dressed up our Classic Pound Cake recipe with vanilla bean and a ginger glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add seeds of vanilla bean.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
- Make the glaze: Heat milkand sliced gingerin a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir inconfectioners' sugar.Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.
BLUEBERRY BUTTER CAKE WITH VANILLA-GINGER GLAZE
Categories Fruit
Number Of Ingredients 16
Steps:
- To Make Cake: Preheat oven to 350°F. Butter and flour a 10 x 3-inch deep cake pan. Set aside. In a large bowl and using an electric beater, beat together the softened butter and sugar until light and fluffy. Scrape down sides of bowl. Mix in the vanilla extract. Add the egg yolks, one at a time, beating for 15 seconds after each egg. Scrape down sides of bowl. In a small mixing bowl, place the 2 cups of flour, salt, and baking powder. Stir until well incorporated. In another small bowl, mix the remaining 2 tablespoons of flour with the blueberries by tossing lightly with a fork. Tap any excess flour (not coating blueberries) out of bowl. Alternating with the buttermilk, add the dry ingredients to the butter/sugar mixture, blending well after each addition. Fold in the blueberries carefully. Turn batter into prepared cake pan and level with spatula. Place in preheated oven and bake for 40 to 50 minutes or until toothpick inserted into middle of cake comes out clean. Cool the cake for 10 to 15 minutes, then run a knife along the edge to loosen. Flip pan over onto rack, then flip back over (and place on serving plate) so rounded surface is ready for glazing. To Make Glaze: Pour the melted butter into a medium sized mixing bowl. Add sugar, milk, vanilla extract and mix well. Add more milk to reach desired consistency if needed. Blend in the chopped ginger. Coat the cake with the glaze, and serve.
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