Old Fashioned Blueberry Cake Recipes

OLD-FASHIONED BLUEBERRY BUCKLE (COFFEE CAKE)

Steps:

• Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
• Make Topping:.
• Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
• Make Batter:.
• Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
• Pour the batter into prepared pan; sprinkle evenly with the topping.
• Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
• Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
• Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.

OLD FASHIONED BLUEBERRY BUCKLE

Steps:

• In a medium bowl, cream shortening and sugar. Beat in egg. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Pour into an ungreased 8-in. square baking pan. Arrange blueberries on top. , In another bowl, cream butter and sugar. Combine flour and cinnamon; add gradually to creamed mixture. Crumble over blueberries. , Bake at 350° for 45-50 minutes.

OLD-FASHIONED BLUEBERRY MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

OLD FASHIONED BLUEBERRY CAKE

Steps:

• Combine 2 T. sugar and water, pour over the blueberries and allow to stand 30 minutes.
• Cream butter and sugar until light and fluffy.
• Add eggs, cinnamon, nutmeg, cloves, salt, blueberry mixture, flour, raisins and preserves.
• Beat at medium speed until well blended.
• Desolve baking soda in buttermilk; add to batter and mix well, but do not overbeat.
• Pour batter into 3 greased and floured 8 inch round cake pans.
• Bake at 350 for 25 to 35 minutes, or until cake tester comes out clean.
• Remove from pans and cool on wire racks.
• Sprinkle with powdered sugar between layers and on top of cake.