BLUEBERRY NUT CRUNCH
This is my Grandma's recipe. It has been in our family for many,many years. This is just a simple and delicious heirloom dessert recipe. The kids always pick the fresh berries and Grandma or Momma--someone. It is so good.
Provided by Cynthia Rivers Martinez
Categories Other Desserts
Time 55m
Number Of Ingredients 6
Steps:
- 1. Lightly grease 9 x 13 pan.
- 2. Spread undrained pineapple over bottom of pan. Add layer of Blueberries & sprinkle with 3/4 cup of sugar. Sprinkle yellow cake mix on top.
- 3. For Crunch Glaze Sprinkle the remaining 1/4C sugar & 1C chopped pecans and drizzle with 1 stick of butter
- 4. Bake 350 degrees for 25 min then take a spoon and cute to bottom of the pan in many places. Bake another 5 min.
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
DRIED FRUIT AND NUT CAKE
From Alice Medrich's book Pure Dessert. These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits can be varied, and as long as they are natural, unsulfered and of a good quality, the end result will be terrific.
Provided by Bren in LR
Categories Dessert
Time 1h45m
Yield 2 small loaves
Number Of Ingredients 10
Steps:
- Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
- In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
- In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
- Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
- When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
- To serve, cut into thin slices with a sharp heavy knife.
BLUEBERRY NUT COFFEE CAKE
I got this from my mom, and I'm not sure I recall where she got it. The original recipe calls for cranberries, and it is lovely that way at the holidays. We are just terribly fond of blueberries, so I decided to post it accordingly. I hope you enjoy this breakfast treat :).
Provided by smellyvegetarian
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 and grease a bundt pan.
- Beat cream cheese and butter together.
- Add sugar and beat until fluffy, then add vanilla.
- Add eggs and egg substitute 1 at a time, then buttermilk.
- Combine dry ingredients, adding nuts and berries to coat well with flour.
- Combine wet and dry ingredients. Spoon into the prepared pan and bake 1 hour or until done.
HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
FRUITED BLUEBERRY NUT CAKE
Make and share this Fruited Blueberry Nut Cake recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 3h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Spray interior of slow cooker with non stick cooking spray.
- Place pie filling in slow cooker.
- In a mixing bowl, combine dry cake mix,and butter. Spoon over filling.
- Drop walnuts over top.
- Cover, and cook on low for 3-5 hours or until a toothpick inserted into center comes out clean.
Nutrition Facts : Calories 682.9, Fat 22.5, SaturatedFat 8.7, Cholesterol 31.8, Sodium 544.9, Carbohydrate 117.3, Fiber 4.9, Sugar 84.4, Protein 4.3
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