MELT IN YOUR MOUTH BLUEBERRY CAKE
This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g
FLAKY BUMBLEBERRY PIE
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. -Suzanne Alberts, Onalaska, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 449 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 528mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
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
BUMBLEBERRY BUNDT CAKE
This is a moist, full of fruit high-riser! I just purchased a small bag of frozen mixed berries, and added them in frozen, do not thaw, or use all blueberries if desired, or all raspberries or all blackberries! Because of all the frozen fruit, this cake will take a little longer to bake, so you might want to loosely cover the cake with foil the last 15 minutes or more of baking as to avoid browning. Make certain that your butter, eggs and buttermilk are all at room temperature for this cake, and use all-purpose and also cake flour,it will make a difference in the cakes quality! For a really nice presentation, prepare the recipe in 12 greased mini bundt tins, bake for 35-45 minutes or until the cakes test done, then follow the instructions for glazing the mini cakes, then if desired glaze with white chocolate.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 629.7, Fat 19.9, SaturatedFat 11.7, Cholesterol 116.4, Sodium 631.8, Carbohydrate 107, Fiber 3.4, Sugar 65.4, Protein 8.6
BUMBLEBERRY CAKE
Have not had a chance to make this yet, it sounds great. Found the recipe in a Duncan Hines Cake Magic book. Since we are in peak berry season, thought I would post it. One of my favorite pies is bumbleberry, so I hope this is as good.
Provided by Margo59
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 511.4, Fat 27, SaturatedFat 9.7, Cholesterol 87.2, Sodium 404.2, Carbohydrate 63, Fiber 2.3, Sugar 44.9, Protein 6.1
BUMBLEBERRY CRUMBLE
A delicious fruit pie without the hassle of rolling out crusts!
Provided by deldobuss
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.
- Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.
- Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 77.6 g, Cholesterol 69 mg, Fat 18.6 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 132 mg, Sugar 46.7 g
BUMBLEBERRY LEMON UPSIDE-DOWN CAKE
From "Cake Mix Magic." This cake looks amazing! Starting with a lemon cake mix and adding a medley of berries creates and beautiful blue and purple topped cake! While raspberries, blueberries and strawberries are used in this recipe, you may use any single type or mixture of berries as long as you choose berries of the same size (or cut them to the same size) and maintain the measurement of 4 total cups of fresh berries. Using frozen berries in this recipe may be possible but may turn out quite odd, so it is not recommended. Prep time is an estimate.
Provided by the_cookie_lady
Categories Low Protein
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394.6, Fat 17.6, SaturatedFat 5.2, Cholesterol 67.3, Sodium 345.2, Carbohydrate 57, Fiber 2.1, Sugar 39.5, Protein 3.9
BLUEBERRY UPSIDE-DOWN CAKE
A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.
Provided by Janet C Belanger
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g
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