Fresh Blueberry Cake Recipes

FRESH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.
• Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.
• Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

FRESH BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.

BLUEBERRY LOAF CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9-by-9-inch or 12-by 18-inch baking pan with nonstick cooking spray; set aside.
• In a medium bowl, whisk together cake flour, baking powder, and salt; set aside. In a small bowl, whisk together egg replacer and seltzer until dissolved and frothy; set aside.
• Cream margarine in the bowl of an electric mixer fitted with paddle attachment. Add 1 cup sugar and continue mixing until creamed together, scraping down sides of bowl as necessary. Add egg replacer mixture and vanilla; beat until well combined, scraping down sides of bowl as necessary. Slowly add flour mixture in three additions, alternating with soy milk and beginning and ending with flour mixture, beating well after each addition. Continue beating until batter is smooth and stiff. Gently fold blueberries into batter.
• Pour batter into prepared pan, spreading evenly. In a small bowl, mix together remaining 1/4 cup sugar and cinnamon; generously sprinkle over cake. Transfer cake to oven and bake until a cake tester inserted into the center comes out clean, about 45 minutes, rotating pan halfway through baking. Cake can be served warm straight from the pan.

FRESH BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
• Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
• Spoon half of the batter into the greased bundt pan or 2 loaf pans.
• Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
• Spoon the remaining batter on top. Sprinkle with chopped peacans.
• Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
• Glaze: Combine ingredients and mix well.
• Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.