Best Fresh Blueberry Cake Recipes

FRESH BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.

FRESH BLUEBERRY-LEMON CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
• Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
• Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
• Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
• Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
• Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
• In a medium bowl, whisk to combine the flour, baking powder and salt.
• Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
• Bake until a toothpick inserted in the center comes out clean, 1 hour.
• Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

FRESH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.
• Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.
• Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

FRESH PLUM & BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Pre-heat oven to 350°F.
• Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
• Arrange plums around the pan overlapping and place blueberries in the center.
• In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
• In medium bowl, whisk together the flour, baking powder& salt.
• Add flour mixture to butter mixture in three batches, alternating with the milk.
• Pour batter into cake pan and spread evenly over plums.
• Bake until a toothpick inserted in center of cake comes out clean- about 50 minutes.
• Cool 10 minutes.
• Let cool 10 minutes, then invert to plate.

FRESH PLUM AND BLUEBERRY UPSIDE DOWN CAKE - THE VEGAN VERSION

Steps:

• Preheat oven to 350°F or 180°C
• In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
• Add the brown sugar and stir it evenly across the surface of the pan.
• Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
• Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
• Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
• Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
• Pour batter over plums and blueberries.
• Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
• Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!

FRESH BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
• Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
• Spoon half of the batter into the greased bundt pan or 2 loaf pans.
• Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
• Spoon the remaining batter on top. Sprinkle with chopped peacans.
• Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
• Glaze: Combine ingredients and mix well.
• Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.

FRESH BLUEBERRY COFFEE CAKE

Steps:

• Combine blueberries, 1/3 cup sugar, and 2 tbsp flour in a small saucepan; cook over medium heat for 5 minutes or until thickened, stirring constantly. Set aside.
• Cream butter, gradually add remaining 1 cup sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
• Combine the remaining 2 cups flour, baking powder, and salt; add to the creamed mixture alternately with the sour cream, beginning and ending with flour mixture. Stir in almond extract.
• Spoon half of the batter into a heavily greased 10 inch tube pan. Spoon half of the reserved blueberry mixture over the batter. Repeat the procedure with the remaining batter and blueberry mixture. Swirl through the batter with a knife. Sprinkle with pecans. Bake at 350 degrees for 50 minutes. Let cool in pan for 5 minutes. Transfer to a serving plate.
• Glaze:.
• Combine the sifted powdered sugar, 1 tbsp warm water, and 1 tsp almond extract in a small bowl. Stir with a wire whisk until smooth. Drizzle over the warm coffee cake.

FRESH BLUEBERRY / SOUR CREAM UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 400 degree F, In a 10 inch oven proof skillet, melt butter and brown sugar over medium heat, until sugar is well incorporated with butter and beginning to dissolve....if not completely dissolved its fine.
• 2. Stir in orange juice and evenly distribute the blueberries. Set aside.
• 3. In a bowl whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, sour cream, butter, extracts.
• 4. Pour milk mixture into the dry mixture and stir just until all is moistened.
• 5. Spoon or pour batter evenly over blueberries in pan and spread evenly.
• 6. Bake for 20 minutes or until cake begins to turn golden and is cooked through.
• 7. Leave cool for at least 10 minutes before turning over onto a serving plate. Serve with whipped cream or ice cream.