Moody Mountain Blueberry Frump Cake Recipes

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BLUEBERRY CREAM CHEESE DUMP CAKE



Blueberry Cream Cheese Dump Cake image

Blueberry Cream Cheese Dump Cake has got to be the easiest cake in the world to make. Fresh blueberries sit on the bottom with chunks of cream cheese scattered throughout. All this goodness is topped with a buttery cake layer.

Provided by Paula

Categories     Dessert

Time 55m

Number Of Ingredients 9

½ cup butter
1 large egg (lightly beaten)
1 cup milk (1%, 2% or whole may be used)
1 and ½ cup all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 cup sugar
4 cups blueberries
4 ounces cream cheese (cut into cubes)

Steps:

  • Preheat oven to 350 degrees F
  • Place butter in 9x13 inch cake pan and place in oven for butter to melt.
  • Mix together the egg, milk, flour, baking powder, salt, and sugar.
  • Removed pan with melted butter and gently pour batter over butter.
  • Evenly spread the blueberries over the batter. Do not stir.
  • Place cubes of cream cheese over berries so that each piece when sliced will have some cream cheese
  • Bake at 350 degrees F for 45 minutes or until top is golden brown.
  • Serve hot with vanilla ice cream or whipped cream if desired.

Nutrition Facts : Carbohydrate 45 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 60 mg, Sodium 254 mg, Fiber 2 g, Sugar 28 g, Calories 323 kcal, ServingSize 1 serving

GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE



Grandma Donnie's Blueberry Coffee Cake image

A family recipe for at least 60 years, likely taken from the newspaper. Moist and loaded with blueberries. There is never any left over. Give it a try!

Provided by Allrecipes

Time 1h

Yield 9

Number Of Ingredients 11

2 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
½ cup milk
2 cups frozen blueberries
1 tablespoon white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
  • Sift together flour, baking powder, and salt. Set aside.
  • Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
  • Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 45 g, Cholesterol 35.3 mg, Fat 6.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 252.5 mg, Sugar 22.1 g

MONTANA MOUNTAIN CAKE



Montana Mountain Cake image

The layers are easily frozen, thawing prior to frosting with Seafoam Frosting #143253 that makes a wonderful do-ahead dessert.

Provided by Molly53

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

fine dry breadcrumb
1 2/3 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter (not tub or spread product) or 3/4 cup margarine, softened (not tub or spread product)
2 1/4 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
3 ounces unsweetened chocolate squares, melted
1 1/2 cups water (icy cold)

Steps:

  • Preheat oven to 375°F.
  • Grease three 8" layer cake pans; dust lightly with bread crumbs.
  • Sift dry ingredients together.
  • Cream butter and sugar; add vanilla.
  • Beat in eggs, one at a time, until well blended.
  • Beat in chocolate.
  • Add water alternatively with dry ingredients.
  • Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
  • Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
  • Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
  • If necessary for even frosting, cut the tops level.
  • Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
  • With your spatula, quickly pull frosting up in peaks all over the cake.

Nutrition Facts : Calories 371.1, Fat 16.6, SaturatedFat 10, Cholesterol 83.4, Sodium 356.2, Carbohydrate 54.6, Fiber 1.5, Sugar 37.8, Protein 4.2

BLUEBERRY DUMP CAKE



Blueberry Dump Cake image

By definition, dump cakes are simple and fuss-free to make. Try this recipe using fresh blueberries and cake mix for a dessert everyone will love.

Provided by Debbie

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 18

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
½ cup white sugar
½ cup butter, melted
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
  • Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 32.8 g, Cholesterol 14.1 mg, Fat 8.6 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 225.4 mg, Sugar 21.2 g

NOVA SCOTIA BLUEBERRY CREAM CAKE



Nova Scotia Blueberry Cream Cake image

I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!

Provided by Paul

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup butter
1 egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
½ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
  • In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
  • In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
  • Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 45.1 g, Cholesterol 104.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 172.5 mg, Sugar 26.1 g

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