My Moms Magnificent Blueberry Cake Recipes

BRIGHT BLUE MONDAY CAKE

Bright Blue Monday Cake image

A blueberry quick cake with streusel topping. It's sure to brighten your Monday mornings!

Provided by HEIDI.HECKMAN

Categories Desserts Cakes Coffee Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
1 pinch salt
½ cup milk
¼ cup vegetable oil
1 egg
2 cups blueberries
⅓ cup all-purpose flour
½ cup white sugar
¾ teaspoon ground cinnamon
¼ cup margarine

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 53.4 g, Cholesterol 24.5 mg, Fat 13.7 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 194.1 mg, Sugar 29.5 g

MELT IN YOUR MOUTH BLUEBERRY CAKE

Melt In Your Mouth Blueberry Cake image

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

Ingredients

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

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

MY MOM'S MAGNIFICENT BLUEBERRY CAKE

My Mom's Magnificent Blueberry Cake image

My mom is a magnificent cook, and this blueberry cake has been a favorite for many generations of people around the world. It is very forgiving, freezes very well, and can easily be doubled for a 9"x13" pan. While fresh blueberries are best, I stock up on them when in season, freeze them, and then bake this cake with frozen berries, and it is still wonderful. One issue in our family, though, is that some of us (who shall remain nameless) annoy others by picking off all the crumbles from the top, thereby diminishing the experience for everyone else. What can I say? It's hard to resist!

Provided by Sarah Chana

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter or 1/4 cup margarine
3/4 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk (I use soymilk to keep it dairy-free)
1 pint blueberries
1/2 cup sugar
1/4 cup butter
1/3 cup flour
1 teaspoon cinnamon

Steps:

In a large bowl, beat together the butter, sugar, and egg till well blended.
Sift or mix together dry ingredients in another bowl.
Add to creamed mixture slowly, alternating with milk/soymilk; mix well.
Fold in blueberries.
Pour into greased 8" square pan.
Mix together topping ingredients until large crumbles are formed.
Sprinkle over batter.
Bake at 375F for about 45 minutes.
Try not to pick off all the topping before your loved ones get a chance at it!

Nutrition Facts : Calories 396.5, Fat 13.1, SaturatedFat 7.9, Cholesterol 55.9, Sodium 355.2, Carbohydrate 65.7, Fiber 2, Sugar 35, Protein 5.5

MOODY MOUNTAIN BLUEBERRY FRUMP CAKE

Moody Mountain Blueberry Frump Cake image

This recipe was given to me by a friend several years ago. Sadly, I immediately misplaced it and just found it today (big grin). It is positively delicious!!! Not included in the recipe but as the photos show, you can also drizzle the top with a mixture of confectioners sugar and water.....just make it to the consistency you prefer.

Provided by dojemi

Categories Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 11

Ingredients

1 unbeaten egg
2 tablespoons molasses
1 cup sugar
4 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup blueberries
1 pinch salt
1/2 cup sour cream
1 1/2 cups flour

Steps:

Preheat oven to 400 degrees.
Mix egg, molasses, sugar, butter and cinnamon in medium bowl.
Add baking powder, baking soda blueberries, salt, sour cream and flour.
Turn into greased 8 x 8 baking pan (or approximate).
Sprinkle top with sugar.
Cook 40 to 45 minutes.
Recipe can be doubled and cooked in a 9 x 12 baking pan.

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