Blueberry Spice Cake Recipes

SIMPLE BLUEBERRY CAKE

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line the base of a 9-inch springform pan with parchment paper cut to fit inside. Butter the sides of the pan to prevent the cake from sticking.
• In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Stir them together with a whisk.
• In a medium mixing bowl, combine the maple syrup and butter and beat together with a whisk. Add the eggs and beat well, then add the buttermilk and vanilla. Mix well. (If the butter solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts, then stir again.)
• Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss 2 cups of the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
• Pour the batter into the prepared pan. Distribute the remaining blueberries on top, focusing them more toward the center of the cake. Sprinkle the top of the blueberries with the turbinado sugar.
• Bake for 34 to 38 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean (blueberry bits aside). Place the cake on a cooling rack to cool. Before releasing the springform sides, you might need to run a butter knife along the outer edge of the cake to loosen it from the pan.
• Serve as desired. Store leftover cake covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Or, freeze leftover cake for up to 3 months.

ALICE'S EASY BLUEBERRY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
• Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
• Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.

BLUEBERRY SPICE CAKE

Steps:

• Toss berries in a little flour (2 Tbsp).
• Sift flour, measuring 2 cups.
• Resift flour with baking powder, baking soda, cinnamon, cloves, allspice and salt.
• Cream butter and white sugar.
• Beat egg and add to batter.
• Gradually beat in molasses.
• Add this mixture alternately with milk to dry ingredients.
• Fold in blueberries.
• Spread batter into greased and floured 9" x 13" pan.
• Bake at 375 degrees F for 30 minutes.
• Cool on rack.
• Immediately before serving, dust with powdered sugar.

BLUEBERRY CAKE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
• In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
• Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

MINI PEAR AND BLUEBERRY SPICE CAKES

Steps:

• Preheat oven to 350 degrees. Generously butter the cups and top of a muffin tin with six 8-ounce cups. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light-brown sugar. Arrange 7 or 8 blueberries in each cup. Cut pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading slices to cover berries. Arrange remaining berries over the pears, and set tin aside.
• Into a small bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add egg and egg yolk; beat until smooth.
• With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with buttermilk, and beginning and ending with flour. Stir in vanilla.
• Pour 1/3 cup batter over fruit in each muffin cup. Gently tap bottom of tin against counter several times to evenly distribute the batter.
• Bake cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes. Remove from oven; let cool in tin.

MAINE BLUEBERRY CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. , Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries. , Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack.