Wild Blueberry Cake Recipes

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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

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 :

WILD BLUEBERRY BUNDT CAKE



Wild Blueberry Bundt Cake image

This recipe originates in Nova Scotia which is the "blueberry capital" of Canada and was published in the Canadian Living magazine! Its easy, moist & absolutely delicious with a light orange glaze, served with ice cream or solo. It can also be made with "cultivated" berries.

Provided by CountryLady

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1 1/2 cups granulated sugar
4 eggs, separated
2 tablespoons coarsely grated orange rind
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup orange juice
4 cups fresh blueberries
1/2 cup granulated sugar
1/2 cup orange juice

Steps:

  • Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
  • In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
  • Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
  • Sift flour, baking powder& salt into another large bowl.
  • Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
  • Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
  • Scrape into prepared pan& smooth top.
  • Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
  • While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
  • Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
  • Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.

Nutrition Facts : Calories 445.9, Fat 17.5, SaturatedFat 10.3, Cholesterol 111.2, Sodium 321.4, Carbohydrate 68.1, Fiber 2.2, Sugar 41, Protein 6.1

WILD BLUEBERRY CAKE



Wild Blueberry Cake image

This cake is wonderful served with lemon ice or vanilla-bean ice cream. Yummmmy...My mil's east coast recipe. This very special cake is worth the effort to make.

Provided by Baby Kato

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup unsalted butter, softened
1 1/2 cups fine sugar
4 eggs, seperated
1 1/2 tablespoons orange rind, grated
1/2 tablespoon fresh lemon rind, grated
1/2 tablespoon lime rind, grated
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup lemon juice or 1 cup lime juice
3 cups wild fresh blueberries (use fresh only)
1/2 fine sugar
1/2 cup fresh squeezed orange juice

Steps:

  • Cake.
  • Preheat oven to 350 degrees.
  • Grease a bundt pan, dust with flour, set aside.
  • Beat butter, 1 cup sugar in large bowl until fluffy.
  • Next beat in egg yolks, one at a time.
  • Mix in orange, lemon and lime rinds.
  • In fresh bowl beat eggs whites till soft peaks form.
  • Mix in remaining 1/2 cup of sugar until peaks become firm.
  • In a small bowl whisk flour, baking powder and salt.
  • Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
  • Batter will be stiff.
  • Fold in egg whites and add 3 cups of blueberries.
  • Pour into prepared pan.
  • Bake in center of oven at 350 degrees for 45- 55 minutes.
  • Let cake cool on rack in pan for 20 minutes.
  • Glaze.
  • While waiting for cake to cool prepare glaze.
  • In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
  • Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.

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