SIMPLE BLUEBERRY CAKE
Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.
Categories Desserts & Sweets
Time 1h
Yield Serves: 12
Number Of Ingredients 12
Steps:
- Topping
- Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
- Cake
- Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
- Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
- Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
- Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.
Nutrition Facts :
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
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
MOM'S EASY BLUEBERRY CAKE WITH SUGAR TOPPING
This is a simple dessert that is a great way to use fresh blueberries. Mom could stir this up in a hurry on a busy day. And it is so good.
Provided by Kathie Carr
Categories Cakes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 9 inch square pan. Combine flour, 1 cup sugar, baking powder, butter, and milk.Beat until smooth and creamy. Add egg and beat again until well combined. Fold in blueberries and pour into prepared pan. Sprinkle 2 tablespoons of sugar over batter. Bake for 35-40 minutes or until golden brown and firm to the touch. Great served warm.
- 2. OPTIONAL: If desired serve with lemon curd on top.
EASY MOIST BLUEBERRY CAKE WITH CINNAMON-NUT TOPPING
This may be just as good as my Cinnamon Flop recipe and almost as easy too, try this cake, you will love it! no electric mixer needed for this recipe, just mix by hand! If you prefer less topping on your cake then reduce the topping ingredient by half.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Grease a 9-inch baking dish.
- In a bowl combine/whisk oil, egg, vanilla and milk until well combined.
- In another bowl mix the flour, sugar, baking powder and salt; add to the cream mixture and mix until just combined.
- In a large bowl mix/combine all ingredients for the topping.
- Transfer the cake batter to prepared baking dish.
- Sprinkle the blueberries over the cake batter.
- Sprinkle with the topping mixture.
- Bake for about 30-35 minutes.
Nutrition Facts : Calories 429, Fat 18.3, SaturatedFat 3.9, Cholesterol 35.6, Sodium 279.8, Carbohydrate 63, Fiber 2.4, Sugar 40.4, Protein 5.8
EASY BLUEBERRY CAKE RECIPE (CINNAMON TOPPING)
Steps:
- Preheat oven to 375°
- Grease and flour a 9 inch round pan.
- Mix sugars, butter and eggs.
- Stir in ½ cup milk and almond extract.
- Mix, flour, baking powder and salt.
- Blend flour mixture into first mixture.
- Fold in blueberries.
- Place batter in a greased and floured 9 inch round pan.
- Sprinkle with cinnamon topping.
- Bake at 375 for 45 minutes.
- Let cool for 10 minutes or eat piping hot.
- Cut butter into sugar, flour and cinnamon.
- Sprinkle on cake batter in 9 inch pan before placing in oven.
Nutrition Facts : Calories 450 kcal, ServingSize 1 serving
BLUEBERRY-CINNAMON COFFEE CAKE
Studded with bright, juicy blueberries, this spiced coffee cake has a hefty dose of cinnamon in the cake and the crumble, and a cinnamon ribbon running through the center. You can use blackberries or raspberries in place of the blueberries, or even chocolate chips for an extra-sweet treat. Serve warm slices of cake with a cup of coffee for the perfect weekend brunch or afternoon pick-me-up.
Provided by Yossy Arefi
Categories brunch, snack, cakes
Time 4h
Yield 1 (8-inch-square) cake
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
- Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
- Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
- Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
- Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
- Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
- Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.
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