SIMPLE BLUEBERRY CAKE
Make this simple blueberry cake recipe! This blueberry cake is tender and delicious, loaded with blueberries, and not too sweet. It's naturally sweetened and whole grain as written, too (check recipe notes for more flour options). Recipe yields one 9-inch round cake, enough for 8 slices.
Provided by Cookie and Kate
Categories Cake
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line the base of a 9-inch springform pan with parchment paper cut to fit inside. Butter the sides of the pan to prevent the cake from sticking.
- In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Stir them together with a whisk.
- In a medium mixing bowl, combine the maple syrup and butter and beat together with a whisk. Add the eggs and beat well, then add the buttermilk and vanilla. Mix well. (If the butter solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts, then stir again.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss 2 cups of the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
- Pour the batter into the prepared pan. Distribute the remaining blueberries on top, focusing them more toward the center of the cake. Sprinkle the top of the blueberries with the turbinado sugar.
- Bake for 34 to 38 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean (blueberry bits aside). Place the cake on a cooling rack to cool. Before releasing the springform sides, you might need to run a butter knife along the outer edge of the cake to loosen it from the pan.
- Serve as desired. Store leftover cake covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Or, freeze leftover cake for up to 3 months.
Nutrition Facts : ServingSize 1 slice of cake, Calories 291 calories, Sugar 20.4 g, Sodium 269.1 mg, Fat 11.4 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 43.8 g, Fiber 4.2 g, Protein 6.2 g, Cholesterol 71.6 mg
BLUEBERRY CAKE RECIPE
Along with fresh blueberries and a few pantry staples, you can whip up this tasty and easy Blueberry Cake in no time. Whether you serve it for breakfast, as an after-dinner dessert, or anything in-between, it's certain to be a winner!
Provided by Michael Wurm, Jr.
Time 1h10m
Number Of Ingredients 9
Steps:
- Begin by preheating your oven to 350 degrees F. Spray an 8x8 inch (or equivalent) pan with baking spray. Set aside.
- In a bowl cream together the butter and 1/2 cup sugar. Add in the salt and vanilla, and mix again to combine.
- Next, separate the egg yolks from the egg whites. Reserve the whites. Add the egg yolks to the butter and sugar mixture. Beat to combine.
- In a small bowl, whisk together 1 1/2 cups flour with the baking powder. Add this mixture to the egg yolk mixture alternating with the milk. Coat the blueberries with 1 tablespoon of flour. Add to the batter and fold gently to combine.
- In a medium bowl, beat the egg white to form soft peaks. Add in 1/4 cup of sugar slowly, and beat to form stiff peaks. Fold this into the batter.
- Pour the batter into the prepared ban. Sprinkle the top with 1 tablespoon sugar.
- Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 201 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 49 mg, Sodium 100 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
MARY'S BLUEBERRY CAKE
This recipe was given to me by a member of my quilt guild. It is super moist and very tasty. I took this cake to church and several people asked for the recipe.
Provided by Kaykwilts
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 365.7, Fat 9.6, SaturatedFat 2.1, Cholesterol 62, Sodium 240.9, Carbohydrate 65.2, Fiber 1.4, Sugar 40.1, Protein 5.6
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 LOAF CAKE
Blueberry loaf cake with cream cheese topping
Provided by missrachaelf
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
- Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
- Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
- Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
- Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
- Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
- Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.
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