Best Blueberry Amaretto Delight Recipes

BLUEBERRY AMARETTO CAKE RECIPE

Steps:

• Preheat the oven to 350 F and grease a 9-inch round cake tin.
• Beat together the golden sugar and 1 cup of the butter for 3 to 4 minutes until the mixture is light in colour and creamy.
• Mix in all the egg yolks and the vanilla extract.
• Gently mix in ⅔ cup flour and the ground almonds until they are just combined.
• In a separate, clean bowl, beat the egg whites on medium-high speed until they are stiff, and then gently fold this into the cake mixture.
• Mix the remaining 1 tablespoon of flour with 1 cup of the blueberries and then very gently fold them into the batter.
• Pour the batter into the prepared cake tin. Sprinkle another ½ cup of blueberries over the top of the batter.
• Bake the cake for 60 minutes, or until a skewer comes out clean.
• As soon as the cake is done, prick the top all over with a toothpick or skewer and then drizzle over 3 tablespoons of amaretto. Let it sink in and let the cake to cool completely.
• Meanwhile, place the slivered almonds in a frying pan on medium heat, and gently toast them for a few minutes, until the almonds are golden.
• In a bowl, combine the cream cheese, the remaining 1 tablespoon amaretto, the icing sugar, and the remaining 3 tablespoons of butter. Beat this until it is smooth.
• When the cake is cool, spread the cream cheese frosting on top.
• Top the sponge cake with the cooled toasted almond slivers and the final ¾ cup of blueberries.
• Store the cake in the fridge and take it out 30 minutes before serving to allow it to warm to room temperature.

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

BLUEBERRY DELIGHT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
• Bake for 30 minutes. Allow to cool.
• In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

BLUEBERRY DELIGHT

Steps:

• Slice the angel food cake into medium slices and place into a large serving bowl.
• Mix instant pudding according to directions.
• Pour the pudding over the angel food cake.
• Next, pour the blueberry pie filling over the pudding and angel food cake.
• Last place cool whip over the blueberry.
• Refrigerate several hours before serving.