Juanita Roberts Blueberry Cake Recipes

JUANITA ROBERTS' BLUEBERRY CAKE

Steps:

• Cream sugar, egg and butter together until fluffy.
• Sift the flour, baking soda and salt together and gradually beat into the butter mixture along with the vanilla and milk.
• Beat cake batter until smooth.
• Stir in berries.
• Pour cake into a greased 9x13 inch pan.
• Bake at 350 degrees fpr 45-60 minutes.

JORDAN MARSH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare an 8 inch square baking dish.
• Sift flour, baking powder and salt together.
• Cream shortening with sugar until fluffy; add eggs and beat well.
• Add flour mixture to creamed mixture alternately with milk.
• Mix well.
• The longer you beat it, the better it will be.
• Fold in vanilla and the floured berries.
• Pour into the prepared pan.
• Sprinkle with granulated sugar.
• Bake at 350 degrees for approximately 45 minutes (or until a toothpick comes out clean).

EASY 2-LAYER BLUEBERRY CAKE

Steps:

• Bake two 9" round cakes in preheated oven as directed on package.
• When done, loosen edges with knife and let cool for 15 minutes.
• Meanwhile, bring 1 cup of water to a boil, remove from heat and stir in the jello, then add the 1/4 cup of water and mix well.
• Poke cakes several times with fork and evenly pour the jello mix over the top of both cakes.
• Cover loosely and refrigerate at least 4 hours.
• When cake is ready to be frosted, combine the sour cream and the powdered sugar, mix well and then gently mix in the cool whip.
• Dip bottoms of cake pans into warm water for 10-15 seconds, and remove cakes.
• Set one cake down on serving tray and add about 1 cup of the frosting, carefully spread over the top.
• Add a layer of blueberries and top with the second cake.
• Use the remaining frosting and frost the top and sides of the cake.
• Add your desired amount of blueberries on top.
• Microwave the white bakers chocolate as directed on package and add the blue food coloring.
• Drizzle over top of cake, and Enjoy :0).
• Keep leftovers refrigerated!

BLUEBERRY CAKE

Steps:

• Preheat oven to 350°F; butter an 8-inch spring form pan and line the bottom with parchment paper.
• For streusel topping combine flour, sugar and ground cinnamon in a large bowl. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
• In a separate bowl whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer with paddle attachment, cream the butter. Add the sugar and beat until light and fluffy.
• Add the egg and vanilla and beat until incorporated.
• Add the flour mixture, alternately with the milk and beat only until combined.
• Spread the batter onto the bottom of the prepared pan and sooth the top with a spatula.
• Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and place on a wire rack to cool slightly. Serve warm or room temperature.

MARY'S BLUEBERRY CAKE

Steps:

• Mix butter, sugar, eggs and vanilla together. Mix flour, baking powder, and salt together. Reserve 1/2 cup of flour. Add the remaining flour to the sugar/egg mixture. Stir till mixed. Add the remaining 1/2 cup flour and the blueberries. You want the flour to coat the blueberries so they will not get too mushy.
• Be sure to grease the Bundt cake pan very well with shortening and coat with flour so that it will come out of the pan easily. Bake at 325°F for 1 hour and 10 minutes in a Bundt pan. According to your oven you may have to cook the cake about five minutes longer. Let it sit about 15-20 minutes before you take it out of the pan.

VERY BLUEBERRY CAKE

Steps:

• In a mixing bowl, cream butter, shortening, and sugar.
• Beat in eggs, one at a time.
• Add extracts.
• Combine flour and baking powder; add to creamed mixture and mix well.
• Spread two-thirds of the batter in a greased 15x10x1-inch baking pan.
• For filling, combine flour, cornstarch and tapioca in a large bowl.
• Add 1/2 cup of blueberries; mash with a fork and stir well.
• Add lemon peel and remaining berries; toss to coat.
• Pour evenly over batter in pan.
• Drop remaining batter by rounded tablespoonfuls over filling.
• Bake at 350°F for 40 minutes or until golden brown.
• Combine glaze ingredients; drizzle over warm cake.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350°F.
• Grease an 8-inch square pan, set aside.
• Cream butter and 3/4 C.
• sugar.
• Add salt and vanilla.
• Add egg yolks, beat until creamy.
• Combine 1 1/2 C.
• flour and baking powder, add alternately with milk to egg yolk mixture.
• Beat egg whites until soft, adding 1/4 C.
• sugar, 1 T.
• at a time and beat until stiff.
• Coat berries with 1 T.
• flour and add to batter.
• Fold egg whites into batter.
• Pour into prepared pan.
• Sprinkle top with remaining tablespoon of sugar.
• Bake for 50 minutes or until toothpick inserted in center comes out clean.

HOMEMADE BLUEBERRY CAKE

Steps:

• Cream butter and sugar together. Add eggs, beat well. Sift together flour, salt and baking powder. Add a little flour to the mixture. Blend slowly, alternating liquids with flour.
• Wash blueberries. Toss with flour to coat. Fold carefully into mix.
• Pour into 9x13 pan. Bake at 325 for 45 minutes.

SUMMER BLUEBERRY CAKE

Steps:

• Make Filling: Put 1 cup of blueberries, sugar and 1 Tbsp water in a medium saucepan. Simmer over low heat until it becomes liquid. Mix remaining water and cornstarch and add to pan, cooking until it comes to a boil. Add the butter and cinnamon, stirring until the butter is melted, then add the rest of the blueberries. Cook for another minute, take off the heat and add the lemon zest. Set aside to cool.
• Make Cake: Preheat the oven to 350 degrees. Grease and flour a 9" x 13" cake pan (or use a cooking spray with flour).
• Put the cake mix, sour cream, milk, oil, eggs and vanilla in a large mixing bowl. Mix for 1 minute on low speed. Scrape down the bowl and mix on med-high speed for another 2 minutes.
• Pour cake batter into the prepared pan. Using 1/2 of the blueberry filling, put dollops of the filling on the batter and swirl lightly with a knife. Bake the cake until it is light brown and starts to pull away from the sides of the pan, 35-40 minutes.
• Cool cake and spread the rest of the blueberry filling on top.
• Make frosting: Using chilled bowl and beaters, whip the cream until soft peaks form. Add vanilla, then the sugar while continung to beat until stiff peaks form.
• Spread topping on cooled cake.
• Serve with additional berries, if desired.