Bluesuedecake Recipes

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BLUE SUEDE CAKE



Blue Suede Cake image

This is a very easy variation of the ever-so-popular and very delicious red velvet cake... hope you like it!

Provided by MrsAtterSon

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 15

2 ¼ cups self-rising flour
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ cup vegetable shortening
1 ½ cups white sugar
2 eggs at room temperature
2 tablespoons blue food coloring
1 teaspoon blueberry extract
1 tablespoon apple cider vinegar
1 cup buttermilk
½ cup butter
1 (16 ounce) package confectioners' sugar
1 teaspoon blueberry extract
½ cup chopped walnuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
  • Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 61.2 g, Cholesterol 39.1 mg, Fat 15.5 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 5.8 g, Sodium 513.5 mg, Sugar 47.1 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 :

MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

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.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

BLUE CUPCAKES



Blue Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 24 cupcakes

Number Of Ingredients 26

3 cups cake flour
1 1/2 cups blue cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1 cup blueberry puree
1 cup buttermilk
9 ounces unsalted butter
2 1/4 cups granulated sugar
5 eggs
5 egg yolks
1 cup granulated sugar
5 ounces blueberry puree
1 ounce lemon juice
1 teaspoon salt
3 ounces cream cheese
1 tablespoon granulated sugar
1 pinch salt
1 cup heavy cream
1 cup bleu cheese crumbles
8 ounces unsalted butter
8 ounces powdered sugar
1/4 teaspoon salt
3 tablespoons blue agave nectar
Large bleu cheese crumbles
Sugar, as needed

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
  • In a liquid measure, mix together the blueberry puree and buttermilk.
  • In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and granulated sugar, mixing until blended. Add the eggs and egg yolks and beat on low speed until all the ingredients are smooth and blended.
  • Decrease the speed of the mixer to slow and add one-fourth of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. In two separate additions, add the liquid mixture to the batter, beating for 30 seconds after each addition, alternating with the dry ingredients, ending with the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
  • For the blueberry caramel: Heat together the sugar and 1/4 cup water, cooking until a medium caramel stage. Slowly add the blueberry puree, lemon juice and salt. Continue to cook together until smooth.
  • For the blue Devonshire cream: Mix together the cream cheese with the granulated sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the heavy cream. Continue to mix until evenly distributed and fluffy. Fold in the bleu cheese crumbles.
  • For the blue agave icing: Mix together the butter, powdered sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the blue agave nectar. Continue to mix until evenly distributed and smooth.
  • For the bleu cheese brulee: Place the bleu cheese crumbles into the freezer for about 10 minutes. Remove from the freezer, and, working on a metal surface, generously cover with sugar. Using a blow torch, quickly brulee the tops of each bleu cheese crumble. Allow to come to room temperature.
  • To assemble: Core each cupcake and drizzle a teaspoon of the blueberry caramel into the core. Generously fill each cupcake with the bleu Devonshire cream. Using a round tip and pastry bag, ice each cupcake with blue agave icing, encasing the generous amount of Devonshire cream, creating a combination of shells on top. Use blueberry caramel as a drizzle on top of cupcakes and place a bleu cheese brulee as garnish on top.

BLUEBERRY KUCHEN



Blueberry Kuchen image

In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. -Anne Krueger, Richmond, British Columbia

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons grated lemon zest
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
1/4 cup butter, melted
1 large egg, room temperature, beaten
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
TOPPING:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted

Steps:

  • In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended. , Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.

Nutrition Facts : Calories 271 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 189mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Can be made any time of the year, thanks to frozen blueberries.

Provided by JJOHN32

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

Steps:

  • Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
  • Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
  • Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
  • Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g

GO BLUE BUNDT CAKE



Go Blue Bundt Cake image

Everyone will stand up and cheer for this blue and maize frosting drizzled bundt cake made extra moist with pudding mix added to the batter.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) French vanilla-flavor instant pudding & pie filling mix
1 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
3/4 teaspoon Betty Crocker™ blue gel food color
1/8 teaspoon Betty Crocker™ red gel food color
1/8 teaspoon Betty Crocker™ yellow gel food color

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, dry pudding mix, water, oil and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Transfer cake to serving platter. Divide frosting between 2 small microwavable bowls. To one bowl, stir in blue and red food color until blended to make navy blue. To the other bowl, stir in yellow food color until blended. Microwave uncovered navy blue frosting on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed navy blue frosting back and forth over cake in striping pattern. Repeat microwaving and drizzling with yellow frosting. Refrigerate about 30 minutes or until frosting is set. Store loosely covered at room temperature.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 21 g, TransFat 0 g

BLUE CHEESE CHEESECAKE



Blue Cheese Cheesecake image

Whenever I set out this savory cheese spread, guests can't seem to stop eating it! -Niki Trapp, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 20 servings.

Number Of Ingredients 11

1 cup crushed Ritz crackers
3 tablespoons butter, melted
12 ounces cream cheese, softened
2 packages (4.4 ounces each) crumbled blue cheese
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1 cup sour cream
3 large eggs, lightly beaten
1/3 cup whole milk
1/4 cup sherry
1/4 teaspoon coarsely ground pepper
Assorted crackers

Steps:

  • In a small bowl, combine cracker crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° until lightly browned, about 5 minutes., Place the cream cheese, blue cheese, spreadable cheese, sour cream, eggs, milk, sherry and pepper in a blender; cover and process until blended. Pour over crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is almost set, 50-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate overnight. Serve with crackers.

Nutrition Facts : Calories 219 calories, Fat 19g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Savor the best of the blues with this crowd-pleasing blueberry cheesecake. My wife and I became highly desired members of a supper club group in anticipation of my contributions.-Dick Deacon, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 14-16 servings.

Number Of Ingredients 19

40 vanilla wafers, crushed
1 cup finely chopped pecans
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups sugar
2 cups 4% cottage cheese
2 cups sour cream
6 tablespoons cornstarch
6 tablespoons all-purpose flour
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
4 large eggs, lightly beaten
BLUEBERRY GLAZE:
3-1/2 cups fresh blueberries, divided
1 cup sugar
2 tablespoons cornstarch
Edible pansies or violas and fresh mint leaves, optional

Steps:

  • In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.

Nutrition Facts : Calories 503 calories, Fat 29g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 301mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 9g protein.

BLUE DRIP 'BOXED' CAKE RECIPE BY TASTY



Blue Drip 'Boxed' Cake Recipe by Tasty image

Here's what you need: white cake mix, heavy cream, white chocolate chunk, blue food coloring, vanilla frosting

Provided by Julie Klink

Categories     Desserts

Yield 8 servings

Number Of Ingredients 5

2 boxes white cake mix, prepared
½ cup heavy cream
1 ½ cups white chocolate chunk
blue food coloring
vanilla frosting

Steps:

  • Prepare 2 boxes of white cake mix according to instructions on box.
  • Separate batter evenly into 3 bowls. Add 1 drop of blue coloring to one bowl, stir until color is mixed thoroughly. Repeat with the next 2 bowls adding more food coloring until the desired colors are reached.
  • Grease three 6-inch (15 cm) cake pans and line with parchment paper. Pour each colored batter into a separate pan. Bake according to box instructions.
  • Remove cake from pans and let cool. Use a serrated knife cut the round top off of the cake so the cakes are even and flat.
  • Place the first cake on a cake stand and add a thick layer of frosting. Place the second cake on top, and add more frosting. Place the third cake on top and frost the cake until completely covered.
  • Frost the entire cake until smooth. Chill in the refrigerator for 1 hour.
  • For the ganache, heat the heavy cream in the microwave until bubbling, about 45 seconds. Add the white chocolate and stir until smooth. You may need to microwave the ganache for 10-20 seconds to melt any lumps.
  • Separate the ganache into 3 bowls. Add one drop of food coloring to one bowl. Stir until the color is evenly mixed. Repeat the the next 2 bowls adding more food coloring until the desired color is reached.
  • Spoon ganache in circles one on top of the other, making sure the ganache is not too thick. Continue until the ganache starts dripping over the edge.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 580 calories, Carbohydrate 97 grams, Fat 23 grams, Fiber 0 grams, Protein 4 grams, Sugar 59 grams

BLUE SUEDE CAKE



Blue Suede Cake image

This is a beautiful Elvis named cake. I adapted the recipe from James McNair's Cakes. It has a wonderful spiced flavor, and is best topped with cream cheese icing. You will get oohs and ahhs when you cut into this surprisingly pretty, cake, and you just may have to tell people to "Lay Off" your Blue Suede Cake!

Provided by Jamie Renee

Categories     Dessert

Time 50m

Yield 1 two layer nine inch cake, 12 serving(s)

Number Of Ingredients 12

2 1/4 cups cake flour
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, room temperature, lightly beaten
2 teaspoons pure vanilla extract
2 (1 ounce) bottles blue gel food coloring
1 cup buttermilk

Steps:

  • Position racks in oven so cake will bake in the middle of the oven.
  • Preheat oven to 350°F.
  • Grease two 9-inch round cake pans, set aside.
  • Place flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a sifter.
  • Sift into a bowl and repeat two more times.
  • Whisk well to combine all dry ingredients and set aside.
  • In a separate bowl mix butter at medium speed until soft and creamy (about 60 seconds).
  • With the mixer running, slowly add the sugar, pausing to scrape down sides.
  • Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes.
  • Slowly drizzle in the eggs and beat well, stopping to scrape down the sides.
  • Add the vanilla and food coloring and blend well.
  • You may wish to add a little red to give a more blueish versus green tone to your cake, depending on your brand of food color.
  • Gel food color will not dilute your batter, but liquid food color will work fine too.
  • Using the mixer on low speed, fold in about one-third of the flour mixture, then half of the the buttermilk, scraping down the sides of the bowl and folding just until the ingredients are incorporated.
  • In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk, and finally the remaining flour mixture.
  • Divide batter evenly between the two pans.
  • Smooth surfaces with rubber spatula.
  • Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden toothpick comes out clean when inserted (about 25-30 minutes).

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From recipetineats.com


BLUE VELVET CAKE | PAULA DEEN
Preheat oven to 350 °F. Grease and flour 3 (8-inch) round pans. In a mixing bowl, cream the sugar and 2 sticks butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt.
From pauladeen.com


EASY FRESH BLUEBERRY CAKE RECIPE USING CAKE MIX
2021-11-11 Turn the mixer to high and beat until well blended. Fold in the blueberries with a spatula or wooden spoon. Spoon the batter into the prepared baking pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick comes …
From thespruceeats.com


BLUEBERRY DUMP CAKE {ONLY 3 INGREDIENTS!} | LIL' LUNA
2020-03-18 Instructions. Preheat the oven to 350F degrees and lighty grease a 9x13 inch pan. Pour/ spoon both cans of blueberry pie filling into the pan and spread the top smooth. Sprinkle the cake mix on top. Cut the butter into small pieces and place on top of the cake mix, so that the majority of the cake mix is covered.
From lilluna.com


BEST BLUEBERRY CAKE {EVER} - ERREN'S KITCHEN
2019-05-29 How to make Best Blueberry Cake {EVER} Start with softening the butter and cream cheese together in the microwave until very soft, but not completely melted. Next, mix all the wet ingredients and sugar with the cream cheese mixture until combined. Mix in the remaining dry ingredients by hand. Fold in the blueberries.
From errenskitchen.com


ELVIS BLUE SUEDE SHOES CAKE - MAMA'S ON A BUDGET
2020-02-16 Using a small pot, heat up the heavy whipping cream over medium to. high heat until slightly simmering. Pour the hot cream over the chocolate chips in a heatproof bowl. Allow to sit for 1 minute before whisking until smooth. Pour into a squeeze bottle. Drizzle the chocolate ganache around the edge of the cake.
From mamasonabudget.com


EASY BLUEBERRY CAKE | LOVEFOODIES
In a separate bowl, add the flour, baking powder and salt and combine. 3. Add half the flour and milk alternately to the batter, mix until combined then add the remaining milk and flour. Add the blueberries and mix well. 4. Transfer to cake pan and bake for 25 - 30 minutes. Allow to cool then remove from pan if desired.
From lovefoodies.com


EASIEST BLUEBERRY DUMP CAKE RECIPE - ALL THINGS MAMMA
2021-09-21 Preheat oven to 350. Grease a 9x13 pan. Add both cans of Blueberry Pie Filling to the baking dish. Sprinkle cake mix over the blueberry pie filling evenly. Slice butter and add to top of cake mixture. Add sliced almonds right over the entire cake. Bake at 350 degrees for 35-45 minutes or until slightly brown.
From allthingsmamma.com


EASY BLUEBERRY CAKE – A COUPLE COOKS
2019-07-24 Use your hands to make a hole in the center of the dry ingredients. Into the hole, crack the egg and add the olive oil, yogurt, applesauce, vanilla, and lemon zest. Use a fork to mix the ingredients together until smooth and blended. In another bowl, mix the blueberries with the lemon juice and 1 teaspoon flour.
From acouplecooks.com


BLUEBERRY COFFEE CAKE - SUGAR SPUN RUN
2021-01-27 Instructions. Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴. Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
From sugarspunrun.com


44 OLD-FASHIONED BLUEBERRY DESSERTS TO FILL YOUR RECIPE BOX
2021-05-26 Blueberry Quick Bread with Vanilla Sauce. This loaf is chock-full of blueberries—two whole cups! When you pour the vanilla sauce over the bread, it makes it moist--almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat. —Sue Davis, Wausau, Wisconsin. Go to Recipe. 20 / 44.
From tasteofhome.com


BLUEBERRY CAKE RECIPES - FOOD NETWORK

From foodnetwork.com


DELICIOUS BLUE SUEDE LAYER CAKE RECIPE | SWEET PEA'S KITCHEN
Cake Directions: First Step: Preheat the oven and prepare the cake pans by spraying with non-stick baking spray and set aside. Second Step: Whisk together the vanilla and milk in a medium mixing bowl then set aside. Third Step: Using a stand mixer, blend the butter and sugar so that they are light and fluffy.
From sweetpeaskitchen.com


EASY DUMP CAKE RECIPE WITH 3 INGREDIENTS - DESSERTS ON A DIME
2022-05-17 Preheat oven to 350°F. In a greased baking dish, add the blueberry pie filling and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all of the pie filling. Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture.
From dessertsonadime.com


BLUEBERRY SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
2014-06-24 Spray a 9-inch springform pan with nonstick cooking spray. Set aside. Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat.
From sallysbakingaddiction.com


BEST LEMON BLUEBERRY CAKE RECIPE - DELISH
2022-04-14 Preheat oven to 350º. Grease three 9" cake pans with cooking spray and line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon. In a small ...
From delish.com


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