Bumbleberry Cake Recipes

BUMBLEBERRY CAKE

Steps:

• In a large mixing bowl, combine cake mix, sugar, cream cheese, eggs, oil and water.
• Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes.
• Spread half of batter into a grease 13 x 9 cake pan.
• Sprinkle berries on top.
• Carefully spread remaining batter over berries.
• In a small bowl, combine brown sugar, flour and cinnamon.
• Cut in butter with pastry blender until mixture resembles coarse crumbs.
• Sprinkle over batter.
• Bake in 350 degree preheated oven for 55-60 minutes or till toothpick inserted near center comes out clean.
• Let cool in pan on wire rack for at least 30 minutes before cutting.
• Can serve warm or cool.

BUMBLEBERRY LEMON UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350*F. In a 13-by 9-inch pan, melt butter. Sprinkle brown sugar evenly on top. Scatter fruit over sugar.
• Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 second). Beat at medium speed for 2 minutes. Pour batter evenly over fruit. Bake 45 to 50 minutes or until a toothpick inserted in center of cake comes out clean. Let stand 5 minutes, then turn upside down onto a large platter or a cookie sheet. Serve warm with a generous dollop of Cool Whip, if desired.

BUMBLEBERRY BUNDT CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 12-cup Bundt pan.
• In a large bowl cream butter and sugar until fluffy (about 3 minutes).
• Add in the vanilla and lemon zest; mix to combine.
• Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
• In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
• Add the flour mixture into the creamed mixture alternately with the buttermilk.
• In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
• Bake for about 60-70 minutes or until the cake tests done.
• Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
• As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
• Allow the cake to cool 20 minutes, then invert to a large serving plate.
• Poke holes on top of the cake and then drizzle with syrup.
• Allow to cool before slicing.

MELT IN YOUR MOUTH BLUEBERRY CAKE

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.

BUMBLEBERRY PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. , On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. , Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.

BUMBLEBERRY MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a muffin tin.
• Mix milk and lemon juice in a bowl. Let stand until soured, about 5 minutes.
• Combine flour, whole wheat flour, oats, flax, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Beat soured milk, eggs, and vanilla extract together in a smaller bowl. Mix into flour mixture until batter is just moistened. Fold in berries. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, before transferring to a cooling rack.