Blueberrypeachapple Cake Recipes

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APPLE, BLUEBERRY, PEACH COFFEE CAKE



Apple, Blueberry, Peach Coffee Cake image

Apple, Blueberry, Peach Coffee Cake - a perfect Summer cake. Luscious crumb topping is made with brown sugar and cinnamon and sprinkled on top of fruit and berries. Topped with the vanilla glaze.

Provided by Julia

Categories     Dessert

Time 1h30m

Number Of Ingredients 18

3/4 cup brown sugar
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 cup butter (chilled and finely diced)
2 cups all-purpose flour (sifted)
2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup white sugar
1/4 cup butter (melted)
1 egg
3/4 cup milk
1 teaspoon vanilla
2 cups blueberries (fresh)
1 apple (large, cleaned cored and cubed)
2 peaches (medium, cored, and cubed)
1/2 cup powdered sugar
1/4 teaspoon vanilla
1.75 teaspoons water

Steps:

  • Pre-heat oven to 350°F. Line the bottom of 9x3-inch springform pan with parchment paper. Grease the side of the springform with butter or cooking spray.

Nutrition Facts : Calories 383 kcal, Carbohydrate 64 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 143 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

BLUEBERRY-PINEAPPLE DUMP CAKE



Blueberry-Pineapple Dump Cake image

This blueberry-pineapple dump cake is very easy and very good. Serve warm with ice cream.

Provided by Lee Anna

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 12

Number Of Ingredients 6

1 (21 ounce) can blueberry pie filling
2 cups fresh blueberries
1 (20 ounce) can crushed pineapple with juice
1 (15.25 ounce) package yellow cake mix
1 cup chopped walnuts
½ cup margarine, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 62.1 g, Cholesterol 0.7 mg, Fat 18.3 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 330.9 mg, Sugar 43.6 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 :

APPLE, PEACH AND BLUEBERRY COBBLER



Apple, Peach and Blueberry Cobbler image

This fresh fruit cobbler is always a hit. Perfect to enjoy with family and friends for any occasion! Top with ice cream for a real treat.

Provided by The Southern Lady Cooks

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

2 to 3 large apples (peeled and cut into chunks (I have used all kinds of apples in this recipe))
3 to 4 fresh large peaches (peeled and cut into chunks)
1 1/2 to 2 cups fresh blueberries
1 tablespoon lemon juice (Optional)
1/4 cup sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
1/4 stick butter or margarine or 2 tablespoons
1 1/2 cups all-purpose flour
2 tablespoons sugar
pinch of salt
1/4 cup butter or margarine or 4 tablespoons
About 1/2 cup milk (more or less)

Steps:

  • Spray a 2 to 3 quart baking dish with cooking spray. Sprinkle the lemon juice over the apples to keep them from turning brown. (You can skip this if you want). Mix together the sugar, cornstarch and cinnamon with a wire whisk and mix with the fruit. Pour into baking dish and cut butter into small pieces on top of the fruit. Place crust recipe below over on top.

BLUEBERRY-PEACH POUND CAKE



Blueberry-Peach Pound Cake image

This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.-Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 10

1/2 cup butter, softened
1-1/4 cups sugar
3 eggs
1/4 cup milk
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups chopped peeled fresh peaches (1/2-inch pieces)
2 cups fresh or frozen blueberries
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 300 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY PEACH COFFEE CAKE



Blueberry Peach Coffee Cake image

A special treat for a special brunch! Great for Easter and Mother's Day!

Provided by Two Lucky Spoons

Categories     breakfast     dessert

Time 1h5m

Number Of Ingredients 17

1 cup sugar
½ cup 1 stick butter, softened
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon apple pie spice
1 cup chopped peaches (fresh or frozen)
½ cup blueberries (fresh or frozen)
1 cup brown sugar
½ cup chopped walnuts
½ teaspoon cinnamon
½ cup confectioner's sugar
2 Tablespoons milk

Steps:

  • Preheat your oven to 350 degrees. Grease a bundt pan well and set aside.
  • With an electric mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, and beat until well incorporated. Add in the sour cream and the vanilla and mix well.
  • In a small bowl mix together the flour, baking soda and powder, salt and apple pie spice. With the mixer at low speed, gradually add in the flour mixture ( the batter will be stiff). Stir in the peaches and blueberries.
  • In a small bowl, combine the crumb topping ingredients. Pour half of the cake batter into the greased bundt pan and the sprinkle with half of the crumb topping. Repeat with the remaining batter. Bake the cake for 45-55 minutes or until a toothpick comes out clean.
  • Use a thin bladed knife to loosen the cake from the sides of the pan and then invert onto a serving dish. Whisk the icing ingredients together well and then drizzle over the cake just before serving.

Nutrition Facts : Calories 291 kcal, Carbohydrate 44 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 216 mg, Sugar 31 g, ServingSize 1 serving

PEAR AND BLUEBERRY CAKE



Pear and Blueberry Cake image

On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!

Provided by ErinCC

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 ½ tablespoons brown sugar
1 ½ tablespoons white sugar
1 teaspoon cinnamon
1 ¼ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ cup unsalted butter
1 ¼ cups white sugar
3 large eggs
⅓ cup milk
1 teaspoon almond extract
3 pears, peeled and diced
½ cup blueberries
½ cup almonds, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
  • Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
  • Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
  • Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 280 calories, Carbohydrate 42.9 g, Cholesterol 61.8 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 61.1 mg, Sugar 29.3 g

BLUEBERRY LOAF CAKE



Blueberry Loaf Cake image

Blueberry loaf cake with cream cheese topping

Provided by missrachaelf

Time 1h30m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
  • Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
  • Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
  • Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
  • Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
  • Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
  • Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.

THE ULTIMATE HEALTHY BLUEBERRY POUND CAKE



The Ultimate Healthy Blueberry Pound Cake image

This tender pound cake is always a huge hit with my family, and it's so easy to make! No mixer required - the best kind of recipe, in my book! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.

Provided by Amy's Healthy Baking

Categories     Dessert

Number Of Ingredients 11

2 ¾ cups (330g) white whole wheat flour or gluten-free* flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tbsp 14g unsalted butter or coconut oil, melted and cooled slightly
3 large egg whites, room temperature
5 tsp vanilla extract
1 tbsp (15mL) liquid stevia
¾ cup (180g) plain nonfat Greek yogurt
1 cup + 2 tbsp (270mL) nonfat milk, divided
1 ½ cups (210g) fresh blueberries

Steps:

  • Preheat the oven to 350°F, and line a 9x5" loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
  • To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in the rest.
  • Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.

EASY BLUEBERRY CAKE



Easy Blueberry Cake image

This is a lovely recipe ideal for beginners.

Provided by Corlynne O'Sullivan

Time 1h15m

Yield Makes 1 cake

Number Of Ingredients 7

1 cup white sugar
1 cups softened butter
2 eggs
2 cups flour
1tbs cinnamon
1/2 tbs salt
10 ooz baking powder

Steps:

  • Preheat the oven to 180 degrees and line or grease the tin. Start by creaming the butter with the sugar until light and fluffy
  • Beat the eggs and add to the creamed sugar and butter, stirring with a wooden spoon continuously.
  • The flour sifted with salt, baking powder and cinnamon must slowly be combined into the mixture.
  • Now add your blueberries to the mixture.
  • Add your mixture to the tin and allow bake for 45 - 50 minutes.
  • Allow to cool and optionally you can garnish with clotted cream and/or blueberry compote.

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