BLUEBERRY STACK CAKE
This is a recipe I got from a friend's grandmother; everyone who has ever tried it has wanted the recipe. They're also usually surprised at how easy it is to make; they think it takes alot more work than it does. If you don't like blueberries, you can try other types of fruit; one of the ladies at work told me she tried it with raspberries and it was just as good.
Provided by loriyeargan
Categories Dessert
Time 40m
Yield 1 CAKE
Number Of Ingredients 10
Steps:
- Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
- Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
- Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
- Cream together sugar and cream cheese; fold in whipped topping until smooth.
- Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
- Repeat until all layers are used.
- When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
- Chill for at least 2 hours before serving; store cake in refrigerator.
- **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
- Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
- Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.
SIMPLE BLUEBERRY CAKE
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
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 :
BLUEBERRY SNACK CAKE
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON BLUEBERRY SNACKING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
- For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
- Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
- Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
- With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
- Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
- Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
- Slice and serve immediately or cover and leave at room temperature until ready to serve.
- Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.
BLUEBERRY STACK CAKE
Steps:
- Combine cake ingredients and make 6 small layers. Bake at 350℉ (180℃). Cool. Beat cream cheese, sugar, and cool-whip together. To assemble cake; spread cream cheese mixture on first layer, then 3 or 4 tablespoon blueberry. Continue until all layers are used. Press each layer firmly as they are added.
Nutrition Facts :
ALICE'S EASY BLUEBERRY CAKE
This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.
Provided by JLI1108
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g
BLUEBERRY CAKE
Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy
Provided by Moje Gotowanie team
Categories Dessert
Time 1h
Number Of Ingredients 10
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.
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