Blueberry Yeast Cake Recipes

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FRESH BLUEBERRY YEAST BREAD



Fresh Blueberry Yeast Bread image

Light and lovely white bread, filled with fresh blueberries and a touch of lemon. It's lovely eaten out of hand with butter or toasted. It's like having the jam in the bread!

Provided by Jennifer

Categories     Bread

Time 3h5m

Number Of Ingredients 7

1 1/2 cups warm water
1 Tbsp instant or dry active yeast
1/2 tsp salt
1 tsp lemon zest
1/4 cup white sugar
1 cup fresh blueberries (I usually add a few more than a cup)
3 1/2 - 4 cups all-purpose flour

Steps:

  • Grease a 9x5-inch loaf pan and set aside.
  • In a large bowl or the bowl of a stand mixer with the kneading hook, combine the warm water, yeast, blueberries, sugar, salt and lemon zest. Let stand 5 minutes.
  • Add 2 1/2 cups of the flour and mix to combine. Begin adding the flour 1/4 cup at a time, just until the dough comes together in to a smooth and moist dough (but not too sticky). If using a mixer, stop kneading when the berries seem to be crushing.
  • Remove to a floured surface and gently knead in a bit of flour until you have a smooth ball. Place in a greased bowl, cover and let rise until doubled (about 1 hour).
  • Remove dough to a floured surface and press out in to a 9x18-inch-ish rectangle. Starting with the 9-inch edge, roll up jelly-roll style. Place into prepared 9x5 loaf pan. Cover with greased plastic wrap and let rise until doubled (about 45 minutes).
  • Preheat oven to 350 F. Bake in preheated oven for 30-35 minutes, or until deep golden and cooked through.

Nutrition Facts : Calories 23 kcal, Carbohydrate 5 g, Sodium 97 mg, Sugar 5 g, ServingSize 1 serving

ALICE'S EASY BLUEBERRY CAKE



Alice's Easy Blueberry Cake image

This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.

Provided by JLI1108

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs, beaten
2 teaspoons vanilla extract
2 cups fresh blueberries
2 teaspoons all-purpose flour, or as needed
2 tablespoons butter, melted
2 tablespoons white sugar, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
  • Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
  • Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
  • Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)



Blueberry Coffee Cake (AKA Blueberry Boy Bait) image

This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h10m

Yield 12 to 16

Number Of Ingredients 15

6 tablespoons packed light brown sugar
½ cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, cold, cut into ½-inch chunks
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
½ cup milk
2 cups fresh blueberries (frozen may be used but do not defrost)

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.

Nutrition Facts : ServingSize 1 piece, Calories 223, Fat 10 g, Carbohydrate 31 g, Protein 3 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 169 mg, Cholesterol 47 mg

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 :

BLUEBERRY CAKE RECIPE



Blueberry Cake Recipe image

Along with fresh blueberries and a few pantry staples, you can whip up this tasty and easy Blueberry Cake in no time. Whether you serve it for breakfast, as an after-dinner dessert, or anything in-between, it's certain to be a winner!

Provided by Michael Wurm, Jr.

Categories     Breakfast     Dessert

Time 1h10m

Number Of Ingredients 9

1/2 cup unsalted butter
3/4 cup sugar divided (plus 1 tablespoon)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs (yolks and whites separated)
1 1/2 cups all-purpose flour (plus 1 tablespoon)
1 teaspoon baking powder
1/2 cup milk
1 1/2 cups fresh blueberries

Steps:

  • Begin by preheating your oven to 350 degrees F. Spray an 8x8 inch (or equivalent) pan with baking spray. Set aside.
  • In a bowl cream together the butter and 1/2 cup sugar. Add in the salt and vanilla, and mix again to combine.
  • Next, separate the egg yolks from the egg whites. Reserve the whites. Add the egg yolks to the butter and sugar mixture. Beat to combine.
  • In a small bowl, whisk together 1 1/2 cups flour with the baking powder. Add this mixture to the egg yolk mixture alternating with the milk. Coat the blueberries with 1 tablespoon of flour. Add to the batter and fold gently to combine.
  • In a medium bowl, beat the egg white to form soft peaks. Add in 1/4 cup of sugar slowly, and beat to form stiff peaks. Fold this into the batter.
  • Pour the batter into the prepared ban. Sprinkle the top with 1 tablespoon sugar.
  • Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 201 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 49 mg, Sodium 100 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

BLUEBERRY YEAST CAKE



Blueberry Yeast Cake image

Similar to a classic battery bread, this slightly sweet loaf is wonderful fresh, or toasted with butter and honey. Almost a coffeecake, but not too rich. Raspberries would work, as would a vanilla paste swirl.

Provided by Steve P.

Categories     Yeast Breads

Time 4h40m

Yield 1 9-10 inch cake, 10-12 serving(s)

Number Of Ingredients 13

4 1/2 teaspoons yeast
1 cup water
1/2 cup sugar
1 cup blueberries (fresh or thawed)
1 1/4 teaspoons salt
3 eggs
1/2 cup unsalted butter, softened
1/3 cup skim milk powder
2 cups all-purpose flour
3 cups bread flour
melted butter (to garnish)
cinnamon (to garnish)
sugar (to garnish)

Steps:

  • Whisk together the water and yeast.
  • Add sugar, salt, eggs, butter, skim milk powder and most of flour.
  • Stir to make a batter-like mixture.
  • Fold in blueberries. Add the remaining flour as necessary to form a thick batter. How much if at all will depend on humidity and the amount of moisture in your berries.
  • Cover bowl with a tea towel and let batter rest 30 minutes.
  • Meanwhile, generously grease a 9 or 10-inch angel food cake pan.
  • Pour batter in (after rest).
  • Cover pan lightly with greased wax paper and let batter rise until it nearly reaches the top of the pan.
  • Drizzle on melted butter and dust with sugar and cinnamon.
  • Preheat oven to 350°F.
  • Place cake pan on a baking sheet and place in oven.
  • Bake until nicely browned (about 40 minutes).
  • Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.

Nutrition Facts : Calories 391.3, Fat 11.5, SaturatedFat 6.4, Cholesterol 88.3, Sodium 328.1, Carbohydrate 61.8, Fiber 2.4, Sugar 12.9, Protein 10

FRESH BLUEBERRY BREAD MACHINE RECIPE (1-POUND LOAF)



Fresh Blueberry Bread Machine Recipe (1-pound loaf) image

Don't miss this rich and sweet brioche-like yeast bread with fresh, sweetened blueberries swirled throughout.

Provided by Paula Rhodes

Categories     Bread

Time 3h30m

Number Of Ingredients 14

1 cup blueberries (149 gr)
3 tablespoons heavy cream (40 gr)
2 tablespoons + 1 teaspoon water (28 gr)
2 large eggs (100 gr)
2-3 tablespoons granulated sugar (25-38 gr )
¾ teaspoon table or sea salt (5 gr)
¼ cup butter, chopped into small pieces (51 gr)
1 cup bread flour (120 gr)
1 cup + 2 tablespoons unbleached, all-purpose flour (133 gr )
2 teaspoons instant yeast (6 gr)
1 egg yolk (14 gr)
1 teaspoon heavy cream (15 gr)
Pinch of salt
1 tablespoons sanding or coarse sugar (sanding, or coarse sugar for sprinkling on top of the loaf.)

Steps:

  • Rinse 1 cup of blueberries and lay on a paper towel to dry and come to room temperature while you make the dough.
  • Dump the remaining dough ingredients into the bread pan of your bread machine. Select the dough cycle and press start. Open the lid and check the dough after about 10-15 minutes of mixing to make sure the consistency is correct. The dough should stick to the side, then pull away. If the dough is too dry, add more water 1 teaspoonful at a time. If too sticky, add flour 1 tablespoon a time.
  • When the dough cycle completes and the dough has risen to double its original size, remove the dough to a floured surface. Scatter blueberries evenly over the dough and press them into the dough without smashing the berries. Use your fingers to gently shape the dough into a rectangle approximately 12 x 9 inches with the short side closest to you.
  • Starting with the edge closest to you, carefully roll the dough towards the top to make a cylinder.
  • Seal the seam and turn the ends toward the seam. Seal those seams, also. Place in a greased 8½ x 4½-inch loaf pan with the seam side down. (This is easier than the method shown in the video. Do what works best for you.)
  • Cover and allow the dough to rise until almost double. This may take 1 hour or more depending on the ambient temperature. The dough should be peeking over the top about 1 inch.
  • When you see the bread has almost risen enough, preheat your oven to 350˚F (180˚C).

Nutrition Facts : ServingSize 1 slice, Calories 207 kcal, Carbohydrate 30 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 190 mg, Fiber 2 g, Sugar 4 g, TransFat 0.2 g, UnsaturatedFat 3 g

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