Best Blueberry And Raspberry Cake Recipes

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RASPBERRY & BLUEBERRY LIME DRIZZLE CAKE



Raspberry & blueberry lime drizzle cake image

The perfect teatime treat, this moist and fruity cake is easy baking at its best

Provided by Good Food team

Categories     Afternoon tea, Buffet, Treat

Time 1h25m

Yield Cuts into 12 pieces

Number Of Ingredients 10

225g softened butter , plus extra for greasing
225g golden caster sugar
4medium eggs
2 limes , grated zest and juice
250g self-raising flour , sifted with a pinch of salt, plus extra flour
25g ground almond
100g each blueberry and raspberries
8 tbsp lime juice (about 4 limes)
1 lime , grated zest
140g golden caster sugar

Steps:

  • Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
  • Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
  • Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
  • Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
  • Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
  • Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

Nutrition Facts : Calories 370 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

BLUEBERRY RASPBERRY PIE



Blueberry Raspberry Pie image

This delicious pie is a ribbon winner from the Wisconsin State Fair.

Provided by Sharona

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
¾ teaspoon salt
⅔ cup shortening
6 tablespoons cold water, or more as needed
1 egg white
1 tablespoon water
¾ cup white sugar
¼ cup cornstarch
2 tablespoons grated lemon peel
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
1 tablespoon water
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
  • Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
  • Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
  • Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

Nutrition Facts : Calories 401.6 calories, Carbohydrate 57.9 g, Fat 17.7 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 227.1 mg, Sugar 26.7 g

CLASSIC MIXED BERRY DUMP CAKE



Classic Mixed Berry Dump Cake image

This berry-loaded beauty gets its name from its ease of preparation. All you need to do is dump a few simple ingredients into a 13x9 baking dish and pop it in the oven for a mindless treat that's ready in no time. The fresh blueberries and raspberries give this cake a sweet, summery flavor and a touch of lemon juice and grated lemon peel give it a nice burst of citrus. Serve with a scoop of vanilla ice cream and you'll have yourself a warm-weather dessert that's guaranteed to please all season long.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 9

3 cups fresh blueberries
3 cups fresh raspberries
1/2 cup sugar
1/2 teaspoon ground ginger
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup butter, melted
Vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
  • Top with dry cake mix; gently shake pan to distribute evenly
  • Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.

Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 350 mg, Sugar 29 g, TransFat 0 g

EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

BLUEBERRY-RASPBERRY CAKE



Blueberry-Raspberry Cake image

Provided by Barbara Steinberg

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Blueberry     Raspberry     Summer     Bon Appétit     New York     Small Plates

Yield Serves 12

Number Of Ingredients 16

Cinnamon Topping
1 cup sugar
2/3 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter
cake
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ( 1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup fresh blueberries or frozen, thawed
1 cup fresh raspberries or frozen, unsweetened, thawed

Steps:

  • For topping:
  • Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
  • For cake:
  • Preheat oven to 375°F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares.

BLUEBERRY RASPBERRY CAKE



Blueberry Raspberry Cake image

Fresh raspberries and blueberries pack this deliciously simple Blueberry Raspberry Cake with sugar topping. This is a perfect patriotic cake or July 4th breakfast idea. Serve with a dollop of whipped cream and berries.

Provided by Julie Clark

Categories     Dessert

Time 50m

Number Of Ingredients 11

1/2 cup unsalted butter ((softened))
1 ¼ cup granulated sugar ((divided))
2 large eggs
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoons salt
½ cup full-fat sour cream
1 cup fresh blueberries
1 cup fresh raspberries
Plus whipped cream and more fresh berries for serving ((optional))

Steps:

  • Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
  • In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, about five minutes.
  • Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
  • In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
  • Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake pan.
  • Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
  • Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit.
  • Let the cake cool completely in the pan and slice and serve the cake from the pan.
  • Top each cake slice with whipped cream and more fresh blueberries and raspberries.

Nutrition Facts : Calories 364 kcal, Carbohydrate 52 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 105 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

RASPBERRY AND BLUEBERRY VANILLA CHEESECAKE



Raspberry and Blueberry Vanilla Cheesecake image

Categories     Cake     Food Processor     Mixer     Egg     Dessert     Bake     Cream Cheese     Blueberry     Raspberry     Vanilla     Summer     Hazelnut     Sour Cream     Jam or Jelly     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 22

For crust
1 1/2 cups ground shortbread cookies
1 cup hazelnuts, toasted, husked
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
For filling
2 vanilla beans, split lengthwise
1/3 cup whipping cream
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1/2 cup sour cream
2 teaspoons vanilla extract
4 large eggs
2 6-ounce baskets fresh raspberries
2 6-ounce baskets fresh blueberries
1 tablespoon cornstarch
For topping
1 cup sour cream
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1/3 cup seedless raspberry jam

Steps:

  • Make crust:
  • Preheat oven to 350°F. Finely grind ground cookies, nuts and sugar in processor. Add butter and vanilla; process until moist crumbs form. Press onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake until crust is light golden, about 15 minutes. Cool. Maintain oven temperature.
  • Make filling:
  • Scrape seeds from vanilla beans into heavy small saucepan; add beans. Add cream and bring to boil. Cool completely. Discard beans.
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add vanilla-cream mixture, sour cream and vanilla extract and beat until well blended. Beat in eggs 1 at a time.
  • Gently mix 1 basket raspberries, 1 basket blueberries and cornstarch in medium bowl. Pour 2/3 of filling into crust. Sprinkle berry mixture over. Pour remaining filling over berries to cover. Bake until cake is golden and begins to crack around edges but still moves slightly in center when pan is shaken, about 1 hour 10 minutes. Let cool 10 minutes (cake will fall).
  • Make topping:
  • Mix sour cream, sugar and vanilla in small bowl to blend.
  • Gently press down any raised edges of cake. Spoon topping evenly over cake. Bake 10 minutes. Cool cake on rack. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Melt jam in small saucepan over low heat. Brush some jam over top of cake. Arrange remaining berries atop cake. Gently brush berries with remaining jam. (Can be made 8 hours ahead. Keep chilled.)
  • Run small sharp knife around pan sides to loosen cake. Remove pan sides. Place cake on platter. Serve cold.

BLUEBERRY AND RASPBERRY CAKE



Blueberry and Raspberry Cake image

Make and share this Blueberry and Raspberry Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup fresh blueberries or 1 cup thawed frozen blueberries
1 cup fresh raspberries or 1 cup thawed frozen unsweetened raspberries

Steps:

  • For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
  • For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.
  • Sift flour, baking powder and salt into medium bowl.
  • Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
  • Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
  • Combine berries in small bowl.
  • Pour half of batter into prepared pan.
  • Spoon berries over.
  • Spread remaining batter over berries.
  • Sprinkle with topping.
  • Bake until tester inserted in center comes out clean, about 1 hour.
  • Cut into squares.

Nutrition Facts : Calories 498.1, Fat 20.4, SaturatedFat 12.2, Cholesterol 81.6, Sodium 303, Carbohydrate 74.8, Fiber 2.1, Sugar 44.1, Protein 5.8

BLUEBERRY RASPBERRY CRUNCH



Blueberry Raspberry Crunch image

This quick-to-fix dessert comes in handy when I need to make something sweet in a hurry. I often have the ingredients in my pantry.-Harriett Catlin, Nanticoke, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 5

1 can (21 ounces) blueberry pie filling
1 can (21 ounces) raspberry pie filling
1 package white cake mix (regular size)
1/2 cup chopped walnuts
1/2 cup butter, melted

Steps:

  • Combine pie fillings in a greased 13-in. x 9-in. baking dish. In a bowl, combine cake mix, walnuts and butter until crumbly; sprinkle over filling. , Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts : Calories 443 calories, Fat 15g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 398mg sodium, Carbohydrate 74g carbohydrate (44g sugars, Fiber 3g fiber), Protein 3g protein.

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