Blueberry Spice Cake Recipes

MINI PEAR AND BLUEBERRY SPICE CAKES

Steps:

• Preheat oven to 350 degrees. Generously butter the cups and top of a muffin tin with six 8-ounce cups. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light-brown sugar. Arrange 7 or 8 blueberries in each cup. Cut pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading slices to cover berries. Arrange remaining berries over the pears, and set tin aside.
• Into a small bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add egg and egg yolk; beat until smooth.
• With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with buttermilk, and beginning and ending with flour. Stir in vanilla.
• Pour 1/3 cup batter over fruit in each muffin cup. Gently tap bottom of tin against counter several times to evenly distribute the batter.
• Bake cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes. Remove from oven; let cool in tin.

MELT IN YOUR MOUTH BLUEBERRY CAKE

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.

BLUEBERRY CITRUS CAKE

Steps:

• In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in blueberries and peels. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peels; beat until blended. Fold in whipped topping. , Spread frosting between layers and over the top and sides of cake. Refrigerate until serving.

BLUEBERRY SPICE CAKE

Steps:

• Toss berries in a little flour (2 Tbsp).
• Sift flour, measuring 2 cups.
• Resift flour with baking powder, baking soda, cinnamon, cloves, allspice and salt.
• Cream butter and white sugar.
• Beat egg and add to batter.
• Gradually beat in molasses.
• Add this mixture alternately with milk to dry ingredients.
• Fold in blueberries.
• Spread batter into greased and floured 9" x 13" pan.
• Bake at 375 degrees F for 30 minutes.
• Cool on rack.
• Immediately before serving, dust with powdered sugar.

MAINE BLUEBERRY CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. , Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries. , Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack.

SPICY MOLASSES BLUEBERRY CAKE

Steps:

• Preheat oven 350 degrees.
• Grease and flour 8 inch squar pan.
• Mix soda and molasses.
• Cream butter and sugar, then add the egg and molasses mixture.
• Add sifted dry ingredients, alternately with the milk.
• Fold in the blueberries.
• Bake for 40- 45 minutes.

MINI PEAR AND BLUEBERRY SPICE CAKES

Steps:

• Preheat the oven to 350°F. Generously butter the cups and top of a muffin tin with six 8-ounce cups. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light brown sugar. Arrange 7 or 8 blueberries in each cup. Cut the pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading the slices to cover the berries. Arrange the remaining berries over the pears, and set the tin aside.
• Into a small bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add the egg and egg yolk; beat until smooth.
• With the mixer on low speed, add the flour mixture to the butter mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Stir in the vanilla.
• Pour 1/3 cup batter over the fruit in each muffin cup. Gently tap the bottom of the tin against the counter several times to evenly distribute the batter.
• Bake the cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes. Remove from the oven; let cool in the tin.