Wild Blueberry Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Steps:

• Cake.
• Preheat oven to 350 degrees.
• Grease a bundt pan, dust with flour, set aside.
• Beat butter, 1 cup sugar in large bowl until fluffy.
• Next beat in egg yolks, one at a time.
• Mix in orange, lemon and lime rinds.
• In fresh bowl beat eggs whites till soft peaks form.
• Mix in remaining 1/2 cup of sugar until peaks become firm.
• In a small bowl whisk flour, baking powder and salt.
• Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
• Batter will be stiff.
• Fold in egg whites and add 3 cups of blueberries.
• Pour into prepared pan.
• Bake in center of oven at 350 degrees for 45- 55 minutes.
• Let cake cool on rack in pan for 20 minutes.
• Glaze.
• While waiting for cake to cool prepare glaze.
• In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
• Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.

Steps:

• Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
• In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
• Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
• Sift flour, baking powder& salt into another large bowl.
• Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
• Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
• Scrape into prepared pan& smooth top.
• Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
• While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
• Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
• Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.