Taste Of Home Blueberry Snack Cake Recipes

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MAINE BLUEBERRY CAKE



Maine Blueberry Cake image

Maine produces the very best blueberries-small but so sweet. When I was a little girl, my mother always made this cake in blueberry season. Served with a bit of real whipped cream, it's the best!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 10

1/3 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
1-1/2 cups fresh or frozen blueberries

Steps:

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. , Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries. , Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack.

Nutrition Facts : Calories 288 calories, Fat 8g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 439mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY STREUSEL COFFEE CAKE



Blueberry Streusel Coffee Cake image

This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 cup chopped pecans
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

Steps:

  • Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.

VERY BLUEBERRY CAKE



Very Blueberry Cake image

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

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
FILLING:
1 tablespoon all-purpose flour
2 teaspoons cornstarch
1 teaspoon quick-cooking tapioca
4 cups fresh or frozen blueberries, divided
1 teaspoon grated lemon zest
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1 teaspoon lemon juice

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 :

LEMON BLUEBERRY SNACKING CAKE



Lemon Blueberry Snacking Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 21

1 1/4 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated sugar
Nonstick cooking spray, for the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup whole milk, at room temperature
1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons)
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
Lemon Cream Cheese Frosting, recipe follows
3/4 cup fresh blueberries
8 ounces cream cheese, at room temperature
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
  • For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
  • Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
  • Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
  • With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
  • Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
  • Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
  • Slice and serve immediately or cover and leave at room temperature until ready to serve.
  • Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

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

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

BLUEBERRY SNACK CAKE



Blueberry Snack Cake image

I love blueberries and I love this simple little snack cake. I hope you will too. This is quick, moist and soooo yummy.

Provided by keen5

Categories     Dessert

Time 50m

Yield 15-18 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cold butter or 1/2 cup margarine
1 teaspoon baking powder
1 cup milk
2 eggs, separated
2 cups blueberries, fresh or frozen (If using frozen, do not thaw before adding to the batter)

Steps:

  • In a mixing bowl, combine flour and sugar.
  • Cut in butter until crumbly.
  • Set aside 3/4 cup for topping.
  • Add the baking powder, milk and egg yolks to remaining mixture; mix well.
  • Beat egg whites until soft peaks form; fold into batter.
  • Pour into a greased 13" x 9" x 2" baking dish.
  • Sprinkle with blueberries and reserved crumb mixture.
  • Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 223.7, Fat 7.6, SaturatedFat 4.5, Cholesterol 43.4, Sodium 96.4, Carbohydrate 36.5, Fiber 0.9, Sugar 22, Protein 3.3

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