Warm Blueberry Cake Recipes

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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

SIMPLE BLUEBERRY CAKE



Simple Blueberry Cake image

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

1 cup ( 250 mL ) packed brown sugar
1 tsp ( 5 mL ) ground cinnamon
2 tbsp ( 30 mL ) melted butter
½ cup ( 125 mL ) butter, softened
1 cup ( 250 mL ) granulated sugar
2 eggs
1 tsp ( 5 mL ) vanilla
2 cups ( 500 mL ) all-purpose flour
2 tsp ( 10 mL ) baking powder
¾ tsp ( 4 mL ) salt
⅔ cup ( 170 mL ) milk (1%)
2 cups ( 500 mL ) wild, fresh or frozen blueberries

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 :

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

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

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 :

THE ABSOLUTE BEST MOIST BUTTERY BLUEBERRY COFFEE CAKE



The Absolute Best Moist Buttery Blueberry Coffee Cake image

This is the best coffee cake, it has a layer of blueberries between two layers of the most wonderful moist buttery cake then topped with a sweet buttery topping --- you could substitute 1 cup sour cream for the cream cheese but the cream cheese is better, also almond extract can be used in place of vanilla --- I serve this cake slightly warm with ice cream and it is even better the next day --- you will love this cake! :)

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

3 cups flour
1 teaspoon baking powder (use semi-heaping teaspoonful)
1 teaspoon baking soda (use semi-heaping teaspoonful)
1 1/4 cups sugar
2 teaspoons vanilla or 2 teaspoons almond extract
1 cup butter, softened (no substitutes!)
2 large eggs
1/4 cup milk
3 tablespoons whipping cream, unwhipped
1 (8 ounce) package cream cheese, softened
3 cups blueberries (fresh or frozen)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon (can use more if desired) (optional)
3 tablespoons soft butter

Steps:

  • Set oven to 350° (set oven rack to second-lowest position).
  • Grease a 13 x 9-inch baking dish.
  • In a bowl sift together the first 3 ingredients.
  • In a small bowl mix together the milk with whipping cream; set aside.
  • In another bowl cream the butter with sugar and vanilla for about 4 minutes (no sugar granules should remain in the mixture).
  • Add in eggs and cream cheese; beat until thoroughly blended.
  • Add in the flour mixture alternately with milk/cream mixture.
  • Spread HALF of the batter into prepared baking dish, then sprinkle the blueberries over the batter.
  • Spread the remaining batter over blueberries.
  • For the topping mix together the sugar with flour and cinnamon (if using) add in softened butter and mix with fingers until blended.
  • Sprinkle on top of the cake batter.
  • Bake for about 45-50 minutes, or until cake tests done.
  • Delicious!

Nutrition Facts : Calories 397.1, Fat 20.6, SaturatedFat 12.4, Cholesterol 79.5, Sodium 280.1, Carbohydrate 49.4, Fiber 1.4, Sugar 28.3, Protein 4.8

BLUEBERRY CAKE WITH BROWN SUGAR SAUCE



Blueberry Cake With Brown Sugar Sauce image

This recipe comes from a cookbook titled The First Batch of Treasured Recipes from Home by Kyla Pierik and was purchased at Apple Berry Farm Market in my hometown. The blueberry cake is warmed and then you pour the heated sauce over top. Some may find it a tad bit sweet, but in our household it was a definite winner.

Provided by Nova Scotia Cook

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

1/4 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup blueberries
1 cup brown sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter
1/2 teaspoon vanilla

Steps:

  • For the cake, cream sugar and shortening.
  • Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
  • Add blueberries last and pour into 9" x 9" baking dish.
  • Bake for 35-40 minutes at 300 degree or until centre is set.
  • For the sauce, mix brown sugar, flour and salt together in a saucepan.
  • Add boiling water and cook over low heat until thickened.
  • Add butter and vanilla last.
  • Stir and serve over warm blueberry cake.

FRESH BLUEBERRY CAKE



Fresh Blueberry Cake image

This is a DELICIOUS blueberry cake made with fresh blueberries! It is great with confectioners sugar or whipped cream on top!

Provided by Cheligurl

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1 cup white sugar
¼ teaspoon salt
⅓ cup shortening
¾ cup milk
1 egg
1 teaspoon lemon zest
1 cup blueberries

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.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 52.9 g, Cholesterol 25.1 mg, Fat 10 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 213.5 mg, Sugar 28 g

BLUEBERRY PUDDING CAKE



Blueberry Pudding Cake image

My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Whipped cream, optional

Steps:

  • Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

WARM BLUEBERRY COBBLER



Warm Blueberry Cobbler image

Delicious blueberry cobbler with only 6 simple ingredients. Turns out well with fresh or frozen blueberries. Serve warm with whipped cream or vanilla ice cream.

Provided by Dawn

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 12

Number Of Ingredients 6

3 cups blueberries
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup white sugar
1 egg, beaten
6 tablespoons melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.
  • Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.
  • Bake in the preheated oven until cobbler is bubbling, about 30 minutes.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 30 g, Cholesterol 30.8 mg, Fat 6.4 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 47.3 mg, Sugar 20.4 g

BLUEBERRY CAKE



Blueberry Cake image

Bursting with fresh blueberries, this flavorful cake from Lori Sandler's "The Divvies Bakery Cookbook" is made without eggs, nuts or dairy, so even those with food allergies can enjoy a slice worry-free.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-9-inch cake or one 12-by-8-inch cake

Number Of Ingredients 12

Nonstick cooking spray
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons powdered egg replacer
2 tablespoons seltzer
1/2 cup dairy-free margarine
1 cup plus 1/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons soy milk
2 cups blueberries, stems removed, washed, and dried
1/2 tablespoon ground cinnamon

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.

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From recipetineats.com


HOW TO MAKE A BLUEBERRY DUMP CAKE | TASTE OF HOME
2019-06-26 Preheat the oven to 350°F. Toss the blueberries with cinnamon and spread them into a greased 13×9-in. baking dish. Drizzle the berries and cinnamon with half of the melted butter. Sprinkle in the cake mix, then drizzle on the remaining melted butter.
From tasteofhome.com


BLUEBERRY COFFEE CAKE | CHEW OUT LOUD
2020-05-12 Preheat oven to 350F, with baking rack on lower middle position. Grease a 10-inch Springform pan and set aside. In the bowl of a stand mixer fitted with paddle attachment on medium-high speed, cream butter and sugar until fluffy and very pale yellow, about 3 minutes. Add cinnamon, nutmeg, vanilla, lemon juice, and eggs.
From chewoutloud.com


EASY BLUEBERRY CAKE - THIS HEALTHY TABLE
2021-08-18 Preheat oven to 350 degrees F. Beat the butter and sugar together in a large mixing bowl with an electric mixer on medium speed for 3 minutes or until pale and fluffy. Add the egg, milk, and vanilla to the bowl and mix till combined. Stir together the flour, baking powder, and salt in a bowl till combined.
From thishealthytable.com


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