Best Old Fashioned Blueberry Cake Recipes

Old Fashioned Blueberry Cake image

Provided by mommyoffour

Categories Healthy

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons sugar
2/3 cup water
2 cups fresh blueberries, rinsed and drained
1 cup butter
2 cups sugar
4 eggs, beaten
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon salt
1 cup seedless raisin
1 cup apricot preserves
3 cups flour
2 teaspoons baking soda
1/2 cup buttermilk
confectioners' sugar

Steps:

Combine 2 T. sugar and water, pour over the blueberries and allow to stand 30 minutes.
Cream butter and sugar until light and fluffy.
Add eggs, cinnamon, nutmeg, cloves, salt, blueberry mixture, flour, raisins and preserves.
Beat at medium speed until well blended.
Desolve baking soda in buttermilk; add to batter and mix well, but do not overbeat.
Pour batter into 3 greased and floured 8 inch round cake pans.
Bake at 350 for 25 to 35 minutes, or until cake tester comes out clean.
Remove from pans and cool on wire racks.
Sprinkle with powdered sugar between layers and on top of cake.

OLD-FASHIONED BLUEBERRY COFFEE CAKE image

Yield 8-12 Servings

Number Of Ingredients 21

CRUMB TOPPING
½ cup all-purpose flour
¼ cup plus 2 Tbsp. (packed) dark brown sugar
½ tsp. kosher salt
¼ cup pecans, toasted, chopped
3 Tbsp. chilled unsalted butter, cut into ¼" cubes
CAKE
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 Tbsp. cornmeal
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
¾ cup plus 3 Tbsp. sugar, divided
6 Tbsp. (¾ stick) unsalted butter, room temperature
½ tsp. vanilla extract
2 large eggs
1 cup buttermilk
1 Tbsp. ground cinnamon
2 cups fresh (or frozen, thawed) blueberries (about 10 oz.)
1 Tbsp. panko (Japanese breadcrumbs)

Steps:

CRUMB TOPPING: Whisk flour, sugar, and salt in a medium bowl. Stir in nuts. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Set topping aside. DO AHEAD: Can be made 5 days ahead. Cover and chill. CAKE: Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; set aside. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside. Using an electric mixer on medium speed, beat ¾ cup sugar and butter in a medium bowl until light and fluffy, 3-4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes longer. With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top. Toss blueberries with panko in a small bowl; scatter evenly over batter. Sprinkle crumb topping over blueberries. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 55-65 minutes. Let cool completely in pan. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.