Blueberries And Cream Cake Recipes

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

BLUEBERRIES AND BAVARIAN CREAM CAKE RECIPE

Steps:

• Have all ingredients ready. Wash and dry berries, whip heavy cream for decoration.

BERRIES AND CREAM CLOUD CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 280°F (135°C).
• In a large bowl, whip egg whites until stiff peaks form.
• In a small bowl, combine baker's sugar and cornstarch and mix well.
• Gradually (split into 5 portions) add sugar into the egg whites. Once the egg whites form a stiff peak with a sheen gloss, set aside.
• Bake for 1 hour. Then turn oven off and let cloud cakes sit in hot oven for another hour or two until the oven is totally cool.
• Whip the heavy cream and sugar together until the cream is set.
• Carefully place each layer of cake with cream and berries.
• Enjoy!

BERRIES AND CREAM CAKE ROLL

Steps:

• HEAT oven to 375 degrees F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
• BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
• SIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.
• BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.
• CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.
• BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
• SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.

BLUEBERRIES AND CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

BLUEBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.
• To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
• To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
• With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
• To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
• Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
• Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
• Store in the fridge.

BLUEBERRY CREAM CHEESE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F
• Place butter in 9x13 inch cake pan and place in oven for butter to melt.
• Mix together the egg, milk, flour, baking powder, salt, and sugar.
• Removed pan with melted butter and gently pour batter over butter.
• Evenly spread the blueberries over the batter. Do not stir.
• Place cubes of cream cheese over berries so that each piece when sliced will have some cream cheese
• Bake at 350 degrees F for 45 minutes or until top is golden brown.
• Serve hot with vanilla ice cream or whipped cream if desired.

NOVA SCOTIA BLUEBERRY CREAM CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
• In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
• In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
• Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

BLUEBERRIES AND CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 375.
• Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour.
• In a large bowl cream together sugar, butter and eggs.
• In a smaller mixing bowl, combine 2 cups flour, baking powder and salt.
• Combine milk and water.
• Add ingredients to the first bowl alternating the milk and flour mixtures.
• When well blended, add vanilla and lemon zest.
• Dice cream cheese into SMALL cubes. The smaller the better. Add to batter.
• Fold in blueberries.
• Pour into a greased and floured 13 by 9 pan.
• Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture.
• Bake 1 hour or until golden brown on top.
• ENJOY!

SOUR CREAM BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
• Turn mixer to low and mix until the flour until just combined.
• Fold in the blueberries.
• Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

BLUEBERRIES AND CREAM CAKE

Steps:

• 1. Bake in a 350 degree preheated oven. Grease and flour 2 9-inch cake pans. I have not used the flour spray with this cake, as grease and flour were recommended to me for this type of cake. I took a scratch cake mix recipe and tweaked it for my own use.
• 2. Place 1 cup fresh or fresh frozen blueberries in a bowl and, toss with 1/8 cup flour, set aside.
• 3. In a separate bowl, cream the butter well. Add sugar and cream until light and fluffy, about 3 to 5 minutes. Add the sour cream and beat in well.
• 4. Add the eggs, one at a time and beat each in well. Add the vanilla extract and mix in well.
• 5. Add the flour and milk alternately, begin and end with flour.
• 6. Fold in blueberries, just to incorporate into batter.
• 7. Pour batter into prepared pans and bake approx 20 minutes, depending on pans used. Cake will be a light golden brown across the top and begin pulling from edge slightly... don't over bake. My blueberries tend to settle on the bottom when making a layer cake, so I immediately turn my layers onto wire cooling racks and remove pans... let cool before frosting.
• 8. Beat the cream cheese well. Add the butter and beat in well. Begin beating in the powdered sugar about a cup at a time. When mixture gets too stiff, add milk about 1/2 tablespoon at a time. You may or may not use all the milk. You don't want your frosting too thin. Continue until all powdered sugar is mixed in well, add vanilla and mix in well.
• 9. Once cake is cooled, carefully spread 1/2 the frosting over the bottom layer. Add top layer and spread remaining frosting over the top layer. I don't worry about completely frosting the sides, I just kinda run the spatula around the edges and smooth the top nicely.
• 10. I begin by letting my blueberries soak in the juices and sugar. Put blueberries in juice mixture into a small boiler (I use a small non-stick boiler for this).
• 11. Begin heating on medium heat, add the butter. Mix in well and bring mixture to a full rolling boil.
• 12. Combine cornstarch and water in a separate bowl and mix well. Add the cornstarch mixture to the berries. Mix in well and quickly. Boil about another minute or so.
• 13. Remove from heat. Mixture should thicken to a nice thick blueberry sauce with nice whole blueberries in it. You do not want to smash your berries up, so mix carefully.
• 14. Let this mixture cool down. If it's too hot when you try to pour it over your cake, it will all run off. You want it to settle all over the top, with minimal run off the sides. I let mine cool at least 25 minutes until I could taste the sauce with a spoon and it not burn my mouth. Then carefully begin adding the blueberry glaze to the cake top. I used a tablespoon so I could completely get the top coated like I wanted, then I begin letting it run over the edges for a nice drizzled look.