APPLE, BLUEBERRY, PEACH COFFEE CAKE
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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
This is a lovely recipe ideal for beginners.
Provided by Corlynne O'Sullivan
Time 1h15m
Yield Makes 1 cake
Number Of Ingredients 7
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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