Best Bumbleberry Cake Recipes
BUMBLEBERRY BUNDT CAKE
This is a moist, full of fruit high-riser! I just purchased a small bag of frozen mixed berries, and added them in frozen, do not thaw, or use all blueberries if desired, or all raspberries or all blackberries! Because of all the frozen fruit, this cake will take a little longer to bake, so you might want to loosely cover the cake with foil the last 15 minutes or more of baking as to avoid browning. Make certain that your butter, eggs and buttermilk are all at room temperature for this cake, and use all-purpose and also cake flour,it will make a difference in the cakes quality! For a really nice presentation, prepare the recipe in 12 greased mini bundt tins, bake for 35-45 minutes or until the cakes test done, then follow the instructions for glazing the mini cakes, then if desired glaze with white chocolate.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Grease and flour a 12-cup Bundt pan.
- In a large bowl cream butter and sugar until fluffy (about 3 minutes).
- Add in the vanilla and lemon zest; mix to combine.
- Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
- In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
- Add the flour mixture into the creamed mixture alternately with the buttermilk.
- In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
- Bake for about 60-70 minutes or until the cake tests done.
- Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
- As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
- Allow the cake to cool 20 minutes, then invert to a large serving plate.
- Poke holes on top of the cake and then drizzle with syrup.
- Allow to cool before slicing.
Nutrition Facts : Calories 629.7, Fat 19.9, SaturatedFat 11.7, Cholesterol 116.4, Sodium 631.8, Carbohydrate 107, Fiber 3.4, Sugar 65.4, Protein 8.6
BUMBLEBERRY LEMON UPSIDE-DOWN CAKE
From "Cake Mix Magic." This cake looks amazing! Starting with a lemon cake mix and adding a medley of berries creates and beautiful blue and purple topped cake! While raspberries, blueberries and strawberries are used in this recipe, you may use any single type or mixture of berries as long as you choose berries of the same size (or cut them to the same size) and maintain the measurement of 4 total cups of fresh berries. Using frozen berries in this recipe may be possible but may turn out quite odd, so it is not recommended. Prep time is an estimate.
Provided by the_cookie_lady
Categories Low Protein
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F. In a 13-by 9-inch pan, melt butter. Sprinkle brown sugar evenly on top. Scatter fruit over sugar.
- Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 second). Beat at medium speed for 2 minutes. Pour batter evenly over fruit. Bake 45 to 50 minutes or until a toothpick inserted in center of cake comes out clean. Let stand 5 minutes, then turn upside down onto a large platter or a cookie sheet. Serve warm with a generous dollop of Cool Whip, if desired.
Nutrition Facts : Calories 394.6, Fat 17.6, SaturatedFat 5.2, Cholesterol 67.3, Sodium 345.2, Carbohydrate 57, Fiber 2.1, Sugar 39.5, Protein 3.9
BUMBLEBERRY LEMON UPSIDE DOWN CAKE
Bumbleberry is a mix of different fruits. Try different fruit combinations, keeping the size similar for even cooking and the total measure of 4 cups. You can also use different cake mix flavors. Easy to suit every taste.
Provided by Vickie Adams @vickidd
Categories Desserts
Number Of Ingredients 7
Steps:
- In 9x13 cake pan, melt butter. Sprinkle brown sugar evenly on top. Scatter fruit over sugar.
- Prepare cake mix according to package directions. Pour batter evenly over fruit.
- Bake 45-50 min or until toothpick inserted in center comes out clean. Let stand 5 min, then turn upside down onto large platter of cookie sheet. Serve warm with generous dollup of whipped cream or ice cream, if desired.
BUMBLEBERRY CAKE
Have not had a chance to make this yet, it sounds great. Found the recipe in a Duncan Hines Cake Magic book. Since we are in peak berry season, thought I would post it. One of my favorite pies is bumbleberry, so I hope this is as good.
Provided by Margo59
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine cake mix, sugar, cream cheese, eggs, oil and water.
- Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes.
- Spread half of batter into a grease 13 x 9 cake pan.
- Sprinkle berries on top.
- Carefully spread remaining batter over berries.
- In a small bowl, combine brown sugar, flour and cinnamon.
- Cut in butter with pastry blender until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Bake in 350 degree preheated oven for 55-60 minutes or till toothpick inserted near center comes out clean.
- Let cool in pan on wire rack for at least 30 minutes before cutting.
- Can serve warm or cool.
Nutrition Facts : Calories 511.4, Fat 27, SaturatedFat 9.7, Cholesterol 87.2, Sodium 404.2, Carbohydrate 63, Fiber 2.3, Sugar 44.9, Protein 6.1
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