Blueberry Brunch Cake Recipes

YUMMY BLUEBERRY BREAKFAST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
• Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
• Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
• Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
• Bake in the preheated oven until cake is golden brown, about 1 hour.

BLUEBERRY BREAKFAST CAKE

Steps:

• In a bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon zest; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350° for 40-45 minutes or until cake tests done.

BLUEBERRY BRUNCH CAKE

Steps:

• Preheat oven to 350 F.
• Spray pan with vegetable pan spray.
• Cream butter and sugar in large bowl until light and fluffy.
• Add eggs and vanilla; beat.
• Toss flour, baking powder, baking soda, and salt with a fork.
• Add alternately with sour cream to creamed mixture.
• Mix until smooth.
• Toss brown sugar, cinnamon, and nuts together.
• Pour half the batter into prepared pan.
• Mix blueberries with half the brown sugar mixture and spread over batter; add remaining batter.
• Top with other half of nut mixture.
• Bake 35-40 minutes or until cake tester inserted in middle comes out clean.

BLUEBERRY BRUNCH CAKE

Steps:

• Preheat oven to 350.
• Coat bottom of a 10-inch spring form pan with cooking spray, line with parchment or wax paper.
• Coat bottom and sides with cooking spray; dust with 1 T.
• flour.
• Combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes).
• Add egg and egg white; beat well.
• Lightly spoon flour into dry measuring cups; level with knife.
• Combine flour, baking powder, baking soda and salt in a small bowl; sir well with a whisk.
• Combine the buttermilk, orange juice, lemon rind and 1 t.
• vanilla in another small bowl.
• Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with the flour mixture, Fold in 1 ½ cups blueberries.
• Spoon batter into prepared pan.
• Combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter.
• Bake at 350 for 40 minutes or until toothpick inserted comes out clean.
• Cool in pan 10 minutes on wire rack.
• Remove sides from pan.
• Combine sour cream, yogurt, and 1 t.
• vanilla.
• Serve cake warm or at room temperature with sour cream mixture and a sprinkling of blueberries.

BLUEBERRY BRUNCH CAKE

Steps:

• Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
• Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
• Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.