Best Jamies Blueberry Bundt Cake With Sauce Recipes

BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a bundt pan with non stick baking spray. Set aside.
• In a large bowl, cream butter and sugar. Add eggs one at a time, sour cream, and vanilla.
• In a medium bowl, combine flour, baking powder, baking soda, and salt.
• Gradually add flour mixture to batter a little at a time until just combined. Do not over mix.
• Fold in blueberries.
• Pour half of batter into prepared pan.
• In a small bowl, combine brown sugar, cinnamon, flour, salt, and butter until mixture resembles coarse crumbs.
• Sprinkle over batter, and top with remaining batter. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
• In a medium bowl,combine milk and powdered sugar. Drizzle over cake.

THE BEST BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
• Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
• Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined.
• Scrape the batter into the prepared pan.
• Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
• Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
• Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

BLUEBERRY BUNDT® CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
• Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
• While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

JAMIE'S BLUEBERRY BUNDT CAKE WITH SAUCE

Steps:

• 1. Sift the flour, baking powder, and salt together. Set aside.
• 2. Beat the eggs, sugar, Crisco, and butter together. Add in the flour slowly and beat until blended.
• 3. Add in the milk and vanilla. Beat on medium speed about 2 minutes or well blended.
• 4. Add in the blueberries. Stir by hand.
• 5. Pour into a greased bundt pan. Bake 1 hour at 350 degrees.
• 6. Cool in pan on cake rack 10 minutes then turn onto a cake plate.
• 7. While cake is cooling, in a sauce pot place the butter, blueberries, and sugar. Let cook until thickened then remove from the heat.
• 8. With a fork, poke some holes in the bottom of the cake while in the pan cooling.
• 9. With a slotted spoon, remove the excess berries so you can use the juice. Take a spoonful of juice and go slowly over the cake letting the juice soak in several layers.
• 10. After 10 minutes turn cake onto a plate. Poke some more holes in the cake and do this again over the top and drizzle into the inside hole so it will soak up into the cake.
• 11. Take the leftover juice and add the walnuts to it; mix well. If not much juice is left in the pot, add a little sugar and water. Put back on the stove and let cook to incorporate the flavors and for the sauce to thicken a little more with the nuts. Pour into a serving bowl to have to drizzle over your ice cream.