Best Blueberry Brunch Cake Recipes

BLUEBERRY POPPY SEED BRUNCH CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
• In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
• In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.

BLUEBERRY BRUNCH CAKE

Steps:

• Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
• Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
• Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.

BLUEBERRY-POPPY SEED BRUNCH CAKE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan., For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan. , In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

BLUEBERRY-POPPY SEED BRUNCH CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. 2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. 3. In another medium bowl, combine all filling ingredients; mix well. Spoon over batter. 4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan. 5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.

BLUEBERRY-POPPY SEED BRUNCH CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine beat until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed.2. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.3. In another medium bowl, combine all filling ingredients mix well. Spoon over batter.4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes remove sides of pan.5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.High Altitude (above 3500 feet): Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 4 g 20% * Cholesterol: 35 mg 12% * Sodium: 300 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 2 g 8% * Sugars: 34 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat

BLUEBERRY POPPY SEED BRUNCH CAKE RECIPE

Steps:

• YIELD 8 servings TIME 1 hour 20 minutes Step 1 Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. Step 2 In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Step 3 In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool

BLUEBERRY POPPY SEED BRUNCH CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom and sides of 9- or 10-inch springform pan. In large bowl, beat 2/3 cup sugar and margarine until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt add to margarine mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. In medium bowl, combine all filling ingredients spoon over batter.Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.In small bowl, combine powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. HIGH ALTITUDE - Above 3,500 feet: Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Per Serving: Calories 380 Protein 5g Carbohydrate 55g Fat 17g Sodium 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BLUEBERRY BRUNCH CAKE

Steps:

• 1. preheat overn to 350 2. coat bottom of 10 inch springform pan with cooking spray; line with parchment/wax paper. Coat bottom and sides with cooking spray; dust with 1 Tbs flour. 3. Combine sugar and butter; beat with mixer at medium until well blended (5 mins). Add egg and egg white; beat well. 4. Lightly spoon flour into dry measure cups. Combine flour, baking powder, baking soda and salt into small bowl; stire well with wisk. Combine the buttermilk, orange juice, lemon rind, and 1 tsp vanilla in small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour. Fold in 1-1/2 c blueberries. Spoon batter into prepared pan. Combine brown sugar and nutmeg in a small bowl, sprinkle over batter. 5. Bake at 350 40 mins. Cool in pan 10 mins. remove sides of pan. 6. Combine sour cream, 1 tsp vanilla, yogurt. Serve cake warm with sour cream mixture and bluleberries.

BLUEBERRY BRUNCH CAKE

Steps:

• Preheat oven to 350 F.
• Spray pan with vegetable pan spray.
• Cream butter and sugar in large bowl until light and fluffy.
• Add eggs and vanilla; beat.
• Toss flour, baking powder, baking soda, and salt with a fork.
• Add alternately with sour cream to creamed mixture.
• Mix until smooth.
• Toss brown sugar, cinnamon, and nuts together.
• Pour half the batter into prepared pan.
• Mix blueberries with half the brown sugar mixture and spread over batter; add remaining batter.
• Top with other half of nut mixture.
• Bake 35-40 minutes or until cake tester inserted in middle comes out clean.