ALICE'S EASY BLUEBERRY CAKE
This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.
Provided by JLI1108
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
- Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
- Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g
FRESH BLUEBERRY CAKE
This is a DELICIOUS blueberry cake made with fresh blueberries! It is great with confectioners sugar or whipped cream on top!
Provided by Cheligurl
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.
- Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.
- Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 52.9 g, Cholesterol 25.1 mg, Fat 10 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 213.5 mg, Sugar 28 g
LIGHT LEMON BLUEBERRY POUND CAKE
Make and share this Light Lemon Blueberry Pound Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Coat a 12-cup bundt pan with cooking spray; dust with flour.
- Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
- Beat at medium speed 2 minutes; fold in blueberries.
- Pour batter into pan.
- Bake for 50 minutes or until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes; remove from pan.
- Let cool completely on wire rack.
- Combine sugar and remaining 4 teaspoons.
- lemon juice in a small bowl; drizzle over cake.
Nutrition Facts : Calories 297.1, Fat 9.9, SaturatedFat 3.7, Cholesterol 32.9, Sodium 378.6, Carbohydrate 47.3, Fiber 0.8, Sugar 30, Protein 5.4
COOKING LIGHT BLUEBERRY POUND CAKE RECIPE - (4/5)
Provided by á-25594
Number Of Ingredients 15
Steps:
- Beat first 3 ingredients at med speed of a mixer until well blended. Add eggs and egg white 1 at a time, beating well after each addition. LIghtly spoon flour into dry measuring cups level with a knife. Combine 2 T flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with the flour mixture. Fold in the blueberries and vanilla. Pour cake batter into a 10" tube pan coated with pam. bake 350 1 houri and 10 min. or until toothpick comes out clean. Cool cake in pan for 10 min, remove from pan. Combine powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.
BLUEBERRY CAKE
Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy
Provided by Moje Gotowanie team
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
- In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
- Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.
LIGHT BLUEBERRY CAKE
This cake is light enough to have for breakfast or brunch, but sweet enough to stand on its own as a dessert.
Provided by SJG3483
Categories Breakfast
Time 50m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, adding sugar gradually.
- Add the rest of the ingredients except blueberries
- Mix in 1 cup of blueberries
- Pour into a baking pan (I used an 8-inch square pan and a loaf pan).
- Top with the other cup blueberries.
- Bake at 325 degrees for about 45 mins until toothpick comes out clean.
- (It rises alot because there is so much baking soda).
- If desired, garnish with additional blueberries and powdered sugar.
Nutrition Facts : Calories 131.3, Fat 3.4, SaturatedFat 1.9, Cholesterol 29, Sodium 143.2, Carbohydrate 23.1, Fiber 0.7, Sugar 11.5, Protein 2.5
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