Easy 2 Layer Blueberry Cake Recipes

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ALICE'S EASY BLUEBERRY CAKE



Alice's Easy Blueberry Cake image

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

2 ½ cups all-purpose flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs, beaten
2 teaspoons vanilla extract
2 cups fresh blueberries
2 teaspoons all-purpose flour, or as needed
2 tablespoons butter, melted
2 tablespoons white sugar, or more to taste

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

EASY 2-LAYER BLUEBERRY CAKE



Easy 2-Layer Blueberry Cake image

This is a great recipe that is simple and delicious! The base consists of using a box cake mix, so it's easy and saves on time. I did not include the 4 hour refrigeration time in the "prep time". I suggest making the cake before bed and assembling the rest in the morning. I use fresh blueberries, but if they are hard to find, well drained frozen blueberries should taste just as well.

Provided by Jodi Todack

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 ounce) package French vanilla cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
berry blue gelatin mix
1 1/4 cups water
3/4 cup sour cream
3/4 cup powdered sugar
8 ounces Cool Whip Topping
1 1/2 cups blueberries
2 white chocolate baking squares
1 -2 drop blue food coloring

Steps:

  • Bake two 9" round cakes in preheated oven as directed on package.
  • When done, loosen edges with knife and let cool for 15 minutes.
  • Meanwhile, bring 1 cup of water to a boil, remove from heat and stir in the jello, then add the 1/4 cup of water and mix well.
  • Poke cakes several times with fork and evenly pour the jello mix over the top of both cakes.
  • Cover loosely and refrigerate at least 4 hours.
  • When cake is ready to be frosted, combine the sour cream and the powdered sugar, mix well and then gently mix in the cool whip.
  • Dip bottoms of cake pans into warm water for 10-15 seconds, and remove cakes.
  • Set one cake down on serving tray and add about 1 cup of the frosting, carefully spread over the top.
  • Add a layer of blueberries and top with the second cake.
  • Use the remaining frosting and frost the top and sides of the cake.
  • Add your desired amount of blueberries on top.
  • Microwave the white bakers chocolate as directed on package and add the blue food coloring.
  • Drizzle over top of cake, and Enjoy :0).
  • Keep leftovers refrigerated!

Nutrition Facts : Calories 417, Fat 23.9, SaturatedFat 9.2, Cholesterol 86.8, Sodium 317.3, Carbohydrate 47.4, Fiber 0.9, Sugar 30.5, Protein 4.7

EASY BLUEBERRY CAKE



Easy Blueberry Cake image

This cake is so good and moist you will make it all the time! You can also change the kind of cake and filling to make an unlimited choice of cakes. This one is French vanilla cake mix with Blueberry pie filling but you can also choose from: Devil's food cake mix with Cherry pie filling, Spice Cake mix with Apple pie filling, Cherry Chip cake mix with Cherry pie filling or anything you can think of.

Provided by Mika G.

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 4

1 (18 1/2 ounce) French vanilla cake mix
1 (21 ounce) can blueberry pie filling
2 eggs
1 teaspoon cinnamon

Steps:

  • Combine all ingredients in a mixing bowl. (don't worry about the directions on the cake mix box, just follow these directions).
  • Mix very thoroughly with a spoon.
  • Pour into a greased and floured bundt pan.
  • Bake at 350 for 35-40 minutes.
  • I usually put a powdered sugar and milk glaze on top.

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Top Asked Questions

What is the best recipe for a blueberry cake?
In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter.
What kind of cake has lemon and blueberries in it?
This easy Lemon Blueberry Layer Cake is bursting with fresh blueberries and lemon flavor. Topped with homemade cream cheese frosting, this classic cake recipe is perfect for summer! This Lemon Blueberry Cake recipe was meant for summer. This cake is seriously SO moist, tender and full of amazing lemon flavor.
How to make blueberry batter?
In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick.
Should blueberries sink to the bottom of a blueberry cake?
Buttermilk, a little brown sugar, and 4 eggs assure the final product is as moist as it could possibly be without being wet. Fresh or frozen blueberries: Fresh or frozen blueberries are OK. If using frozen, do not thaw. I love this lemon blueberry cake because the blueberries DO NOT sink to the bottom of the cake. Why not? The batter is thick.

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