Blueberry Butterfly Cakes Recipes

MELT IN YOUR MOUTH BLUEBERRY CAKE

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.

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

Steps:

• Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
• This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

SIMPLE BLUEBERRY CAKE

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.

BLUEBERRY BUTTERMILK BREAKFAST CAKE

Steps:

• Preheat your oven to 350 degrees. Grease a 8 or 9 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
• In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
• Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
• Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.

BLUEBERRY BUTTER CAKE

Steps:

• Preheat the oven to 375°F. (190°C)
• Lightly grease the pan (loaf pan, mini loaf pan, 8x8, or 9x9) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
• Use an electronic hand mixer to beat the butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing. Add in vanilla essence and mix well. Fold in the flour into the batter and mix well. Finally, add in the milk.
• Pour the batter into the greased baking pan. Shake it lightly or use a spatula to even out the top of the batter. Add the blueberries on top of the batter, in an even single layer.
• Bake until golden brown and cooked, about 40-50 minutes. Use a cake tester to test if it's cooked in the middle. If top gets too brown but inside is not cooked, cover the top with aluminum foil.
• Remove it from the oven and let cool on the wire rack for 10 minutes. Dust with some powdered sugar (optional) and cut the cake into pieces.

BLUEBERRY BUTTERFLY CAKES

Steps:

• Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin. Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.
• Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn't any eggshell in the bowl.
• Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in the blueberries with a metal spoon or spatula.
• Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.
• Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.
• Now decorate: Carefully cut a circle out of the top of each cake - ask an adult to help you. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes.

BUTTERMILK BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
• In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
• Measure out 1 1/2 Tbsp (21g) of the sugar and set aside for sprinkling over cake.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together remaining sugar with butter and lemon zest until pale and fluffy.
• Mix in eggs and vanilla extract.
• Add in 1/3 of the flour and mix just until combined then mix in 1/2 the buttermilk mixing just until combined, repeat process once more.
• Add in last 1/3 of flour and mix just until combined.
• Fold in blueberries.
• Pour batter into prepared pan, spread into an even layer, then sprinkle sugar that was set aside evenly over top.
• Bake in preheated oven until toothpick inserted into center comes out free of batter, about 40 - 45 minutes.
• Run a knife around edge of cake to loosen, remove pan ring.
• Let cool at least 20 minutes on a wire rack before slicing and serving (cool completely if serving with topping).