BLUE SUEDE CAKE
This is a very easy variation of the ever-so-popular and very delicious red velvet cake... hope you like it!
Provided by MrsAtterSon
Categories Desserts Cakes Yellow Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
- Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 61.2 g, Cholesterol 39.1 mg, Fat 15.5 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 5.8 g, Sodium 513.5 mg, Sugar 47.1 g
BLUE VELVET CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
- Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
- For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
- Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 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
THE BEST BLUEBERRY CHEESECAKE
AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.
Provided by Seasoned Cook
Categories Cheesecake
Time 1h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
- Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
- Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
- Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
- Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
- Note: Refrigeration time is not included.
Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6
BLUE SUEDE CAKE
This is a beautiful Elvis named cake. I adapted the recipe from James McNair's Cakes. It has a wonderful spiced flavor, and is best topped with cream cheese icing. You will get oohs and ahhs when you cut into this surprisingly pretty, cake, and you just may have to tell people to "Lay Off" your Blue Suede Cake!
Provided by Jamie Renee
Categories Dessert
Time 50m
Yield 1 two layer nine inch cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Position racks in oven so cake will bake in the middle of the oven.
- Preheat oven to 350°F.
- Grease two 9-inch round cake pans, set aside.
- Place flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a sifter.
- Sift into a bowl and repeat two more times.
- Whisk well to combine all dry ingredients and set aside.
- In a separate bowl mix butter at medium speed until soft and creamy (about 60 seconds).
- With the mixer running, slowly add the sugar, pausing to scrape down sides.
- Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes.
- Slowly drizzle in the eggs and beat well, stopping to scrape down the sides.
- Add the vanilla and food coloring and blend well.
- You may wish to add a little red to give a more blueish versus green tone to your cake, depending on your brand of food color.
- Gel food color will not dilute your batter, but liquid food color will work fine too.
- Using the mixer on low speed, fold in about one-third of the flour mixture, then half of the the buttermilk, scraping down the sides of the bowl and folding just until the ingredients are incorporated.
- In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk, and finally the remaining flour mixture.
- Divide batter evenly between the two pans.
- Smooth surfaces with rubber spatula.
- Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden toothpick comes out clean when inserted (about 25-30 minutes).
BLUEBERRY CHEESECAKE
Savor the best of the blues with this crowd-pleasing blueberry cheesecake. My wife and I became highly desired members of a supper club group in anticipation of my contributions.-Dick Deacon, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 14-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 503 calories, Fat 29g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 301mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 9g protein.
BLUE DRIP 'BOXED' CAKE RECIPE BY TASTY
Here's what you need: white cake mix, heavy cream, white chocolate chunk, blue food coloring, vanilla frosting
Provided by Julie Klink
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Prepare 2 boxes of white cake mix according to instructions on box.
- Separate batter evenly into 3 bowls. Add 1 drop of blue coloring to one bowl, stir until color is mixed thoroughly. Repeat with the next 2 bowls adding more food coloring until the desired colors are reached.
- Grease three 6-inch (15 cm) cake pans and line with parchment paper. Pour each colored batter into a separate pan. Bake according to box instructions.
- Remove cake from pans and let cool. Use a serrated knife cut the round top off of the cake so the cakes are even and flat.
- Place the first cake on a cake stand and add a thick layer of frosting. Place the second cake on top, and add more frosting. Place the third cake on top and frost the cake until completely covered.
- Frost the entire cake until smooth. Chill in the refrigerator for 1 hour.
- For the ganache, heat the heavy cream in the microwave until bubbling, about 45 seconds. Add the white chocolate and stir until smooth. You may need to microwave the ganache for 10-20 seconds to melt any lumps.
- Separate the ganache into 3 bowls. Add one drop of food coloring to one bowl. Stir until the color is evenly mixed. Repeat the the next 2 bowls adding more food coloring until the desired color is reached.
- Spoon ganache in circles one on top of the other, making sure the ganache is not too thick. Continue until the ganache starts dripping over the edge.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 580 calories, Carbohydrate 97 grams, Fat 23 grams, Fiber 0 grams, Protein 4 grams, Sugar 59 grams
ALICE'S EASY BLUEBERRY CAKE
This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.
Provided by JLI1108
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
- Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
- Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g
VERY BLUEBERRY CAKE
We grow our own blueberries, pick all summer and freeze them to use later. This extra-special recipe comes from my mother.-Roberta Strohmaier, Lebanon, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- In a bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder; add to creamed mixture and mix well. Spread two-thirds of the batter in a greased 15x10x1-in. baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add 1/2 cup of blueberries; mash with a fork and stir well. Add lemon zest and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350° for 40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts :
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