THE BEST BLUEBERRY BUNDT CAKE
Moist, sweet, and bursting with juicy blueberries, this is the BEST Blueberry Bundt Cake Ever!!! Perfect for Easter or Mother's Day brunch!
Provided by Ashley Manila
Categories Dessert
Time 2h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
- Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined.
- Scrape the batter into the prepared pan.
- Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
- Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
EASY BLUEBERRY CAKE WITH A VANILLA GLAZE
Steps:
- Heat oven to 350 degrees (180° celcius). Grease and flour an 8 inch (20 cm) cake pan or 9 inch (23 cm) bundt/tube pan.
- In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar, yogurt and milk, beat for 1 minute until smooth. Then add the flour, baking powder, baking soda and zest, beat until well combined, approximately another minute. Toss the blueberries with the teaspoon of flour and gently fold half of the berries into the batter.
- Pour the batter into the prepared cake pan, then top the batter with the remaining half of the blueberries, bake for approximately 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, dust with powdered sugar or drizzle with Vanilla Glaze.
Nutrition Facts : Calories 309 kcal, Carbohydrate 44 g, Protein 5 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 56 mg, Sugar 29 g, ServingSize 1 serving
MELT IN YOUR MOUTH BLUEBERRY CAKE
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
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
GLAZED BLUEBERRY CHOCOLATE CHIP COOKIE RECIPE
Do you want to try a cookie that's a mix of a blueberry muffin and a chocolate chip cookie? This Blueberry Chocolate Chip Cookie recipe is exactly that!Makes about 3-dozen | about 2 cookies per serving
Provided by Valentina K. Wein
Categories Dessert
Time 57m
Number Of Ingredients 14
Steps:
- In a small bowl, combine the sugar, blueberry pulp and flour. Mix until it's as smooth as possible. Set aside.
- Set the oven and prep the baking sheets. Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
- Make the batter. In a large mixing bowl, combine the butter, both sugars, salt and vanilla. Mix until it's smooth.Add the eggs and mix until it's as smooth as possible. It might look lumpy at this stage -- don't worry, as it will even out when you add the flour.Add the flour and baking soda and mix only until the flour is completely incorporated. (Do not mix any more than necessary.)
- Add mix-ins. Gently fold in the blueberries and chocolate. Some of the blueberries will break as you fold them in -- that's okay.
- Shape. Use a cookie scoop or tablespoon to shape the cookies into dollops (1 to 2 tablespoons each), about 2 inches apart, on the parchment-covered baking sheets.
- Glaze. Use a pastry brush to very lightly coat the surface of each dollop with the glaze. (If you don't have a pastry brush, you can use a teaspoon to drizzle it on top, and then spread it with the back of the spoon.)Sprinkle each one with a bit of the coarse salt.
- Bake. Bake in the preheated 350°F oven just until the cookies are golden along the edges, 10 to 12 minutes. They should still look doughy when you remove them from the oven -- they will firm up a bit as they cool.
- Cool. Leave them on the baking sheet to cool for at least 15 minutes.
Nutrition Facts : Calories 232 kcal, ServingSize 1 serving
BEST BLUEBERRY DUMP CAKE RECIPE
This delicious Blueberry Dump Cake Recipe is made with only 5 ingredients and is the most amazing buttery, decadent blueberry dessert ever! Sweet Blueberry pie filling topped with a crunchy buttery cake topping, severd with a scoop of vanilla ice cream. What's not to love?
Provided by Jamie Sanders
Categories dessert
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Spread the can of blueberry pie filling at the bottom of a 9.5 x 13 cake pan/pyrex dish (or similar size-but no bigger.)
- Spread crushed pineapple over pie filling and top with shredded coconut and 3/4 of the fresh blueberries.
- Evenly sprinkle the dry cake mix over the top of the fruit.
- Thinly slice the butter sticks and place the sliced butter pieces over the dry cake mix. (you can melt the butter and drizzle it too, but I have found the results are best by slicing the butter.)
- Sprinkle the rest of the fresh blueberries on top of the cake mix.
- Bake for 40 to 45 minutes or until the cake topping is golden brown.
Nutrition Facts : ServingSize 1/12 cake, Calories 368 calories, Sugar 44, Fat 12, Carbohydrate 63, Fiber 3, Protein 2
GLAZED LEMON BLUEBERRY CAKE
Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees.with the rack in the center. Butter a 10-inch tube pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
- Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
- Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
- Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth; set aside.
- Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.
GLAZED BLUEBERRY COCONUT CAKE-COOKIE
This was based off a chocolate chip recipe, but it isn't at all like it! It only lasts two nights in our house, it's that good. The yogurt makes it deliciously moist.
Provided by The Writing Baker
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.
- Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.
- Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 301.3 calories, Carbohydrate 33.5 g, Cholesterol 0.9 mg, Fat 17.6 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 186.6 mg, Sugar 20.7 g
THE MOST DELICIOUS GLAZED BLUEBERRY CAKE
This one came from a local newspaper during a local blueberry festival several years ago. The first glaze soaks into the cake and the second is lke a frosting. Yum!
Provided by Kathie Carr
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Beat butter and sugar together until creamy. Add egg. Mix together flour, salt, baking powder, and spices. Add the dry ingredients alternately with the 1 cup milk, beating well. Coat dry blueberries in about 1/4 cup flour. Add to batter and stir carefully. (Coating the berries prevents them from sinking to the bottom of the cake.)
- 2. Pour into greased and floured Bundt or angel food cake pan. NOTE: The batter will only fill the standard pans about half way, which is fine - do not double this recipe. Bake at 375 degrees for 45 minutes. Allow cake to cool 5 minutes then carefully invert onto serving plate.
- 3. Glaze One: Combine the 1/2 cup granulated sugar and 1/2 cup lemon juice in a saucepan and cook over medium heat until dissolved. Carefully poke holes in warm cake and brush glaze over all surfaces of the cake as it cools.
- 4. Glaze Two: For final glaze, whisk the confectioner's sugar and 3 1/2 tablespoons lemon juice together. Pour over the top just before serving cake and allow it to drizzle down the side.
24 BEST BLUEBERRY BREAKFASTS
Make your morning extra cheerful and bright with these blueberry breakfast recipes. From scones to pancakes to oatmeal bars, blueberries make breakfast so much sweeter.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a blueberry breakfast in 30 minutes or less!
Nutrition Facts :
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