Bumbleberry Cake Recipes

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.

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.

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.

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.