Blueberry Mystery Cake Recipes

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BLUEBERRY MYSTERY CAKE



Blueberry Mystery Cake image

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

2 cups fresh blueberries
2 teaspoons lemon juice
¾ cup white sugar
3 tablespoons butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
½ cup white sugar
1 tablespoon cornstarch
½ teaspoon salt
1 cup boiling water

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

MYSTERY CAKE



Mystery Cake image

This is an easy spice cake from "The Joy of Cooking" made moist and delicious by using a stealthy ingredient: a can of condensed tomato soup. Make it and see if your guests can guess the secret.

Provided by Jennifer Steinhauer

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 19

2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup unsalted butter
1 cup sugar
1 10 3/4-ounce can condensed tomato soup
1 cup chopped walnuts or pecans
1 cup raisins
Confectioners sugar, optional
Cooking-oil spray for greasing pan
8 ounces cream cheese, chilled
6 tablespoons unsalted butter, softened
2 teaspoons vanilla
3 cups confectioners sugar, sifted
Grated lemon or orange zest, ground
cinnamon or any liqueur to taste, optional

Steps:

  • Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
  • Using an electric mixer, beat the butter and sugar on high speed until well-combined, 3 to 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
  • If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
  • To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 18 grams, Carbohydrate 110 grams, Fat 37 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 502 milligrams, Sugar 77 grams, TransFat 1 gram

BLUEBERRY MYSTERY CAKE



Blueberry Mystery Cake image

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 Allrecipes Member

Categories     Blueberry Desserts

Time 1h

Yield 8

Number Of Ingredients 12

2 cups fresh blueberries
2 teaspoons lemon juice
¾ cup white sugar
3 tablespoons butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
½ cup white sugar
1 tablespoon cornstarch
½ teaspoon salt
1 cup boiling water

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

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