Blueberry Swirl Cake Recipes

BLUEBERRY SWIRL CHEESECAKE

Steps:

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling., Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with remaining pie filling. Refrigerate leftovers.

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

BLUEBERRY SWIRL CAKE

Steps:

• Beat egg whites until frothy; gradually beat in 1/2 C sugar.
• Continue beating until very stiff and glassy.
• Sift remaining sugar, flour, baking powder and salt in to another bowl.
• Add canola oil, half of milk, and vanilla.
• Beat one minute at medium speed, scraping sides and bottom of bowl frequently.
• Add remaining milk and egg white meringue.
• Fold in blueberries (if very large, cut into quarters or halves).
• Pour into greased, floured 9" cake pans.
• Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean.
• Cool.
• Frost with cream cheese frosting and swirl with blueberry mixture.
• Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy.
• Place one cake layer bottom-side up on plate; spread with frosting.
• Place second layer right-side up and frost top and side of cake.
• Swirl top with cooled blueberry mixture.
• Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear.
• Cool, and swirl on top of cake.

BLUEBERRY-SWIRL COFFEE CAKE (HEALTHY)

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 13 x 9-inch caking pan.
• Toss 2 cups blueberries, brown sugar, and cinnamon in small bowl until berries are coated.
• Cream margarine/butter and granulated sugar with electric mixer at high speed until light and fluffy, about 4 minutes.
• Add egg and egg white and beat 2 minutes. Beat in lemon zest.
• Reduce speed to low. Add flour alternatively with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula.
• DO NOT OVERBEAT! If you do, you will have a very though cake.
• Spread half of batter into pan and sprinkle with blueberry mixture.
• Spoon remaining batter on top, spreadinng evenly.
• Swirl through batter several times with knike, then top with remaining 1/2 cup of blueberries.
• Bake until toothpick inserted in center comes out with moist crumbs clinging, 40 to 45 minutes.
• Cool in pan on wire rack 15 minutes (or eat it straight out of the oven).
• Cut into 16 equal pieces.
• Serve and enjoy!

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.