Blueberry Cinnamon Graham Snack Cakes Recipes

BLUEBERRY CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Toss blueberries with cinnamon; set aside.
• In large bowl, cream butter and sugar for 1 minute.
• Beat in eggs, one at a time, beating well after each addition.
• Stir in vanilla.
• Sift together flour, baking powder and salt; fold into butter mixture alternately with milk, making three additions of each.
• Fold in blueberry mixture, leaving some cinnamon streaks.
• Spoon into greased 6-cup Bundt pan, spreading batter higher at edges.
• Bake at 350 degrees for 40-45 minutes or until top of cake springs back when pressed.
• Let cool on rack 15 minutes; invert and unmould.
• Sprinkle with icing sugar and serve warm.

BLUEBERRY SNACK CAKE

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.

BLUEBERRY SNACK CAKE

Steps:

• Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.

BLUEBERRY-CINNAMON GRAHAM MUFFINS

Steps:

• Preheat oven to 375.
• Mix graham crumbs, sugar, and baking powder in medium bowl and set aside.
• Beat egg and milk in separate bowl with wire whisk (or fork) until well blended.
• Add egg & milk mixture to graham mixture, stir until just moistened.
• Gently stir in blueberries.
• Spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full (mine were about 3/4 full).
• Bake 18 to 20 minutes or until lightly browned. Let stand 5 minutes in pan, then remove to wire rack and let cool slightly.

BLUEBERRY SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine first eight ingredients.
• Gently fold blueberries into batter.
• Spread batter into a greased 13 x 9-inch baking pan.
• Bake for 25-30 minutes or until top of cake is lightly golden.
• For optional glaze, combine last three ingredients (powdered sugar, salt and warm milk). Blend until smooth and drizzle over warm cake.
• Slice cake into 2-inch pieces and serve warm.

BLUEBERRY GRAHAM SNACKING CAKE

Steps:

• Preheat oven to 375°F (190°C) and grease a 9"x9" (23x23 cm) pan.
• Combine the dry ingredients in a large bowl.
• Add the wet ingredients and beat for 3 minutes.
• Pour half the batter into the pan, sprinkle with half the blueberries.
• Pour the rest of the batter into the pan and top with the remaining blueberries.
• Bake for 35 to 40 minutes or until a toothpick comes out clean.
• Cut into 16 squares.