Best Sponge Cake With Blueberry Topping Recipes

MELT IN YOUR MOUTH BLUEBERRY CAKE

Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

Ingredients

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

BLUEBERRY STACK CAKE

Blueberry Stack Cake image

This is a recipe I got from a friend's grandmother; everyone who has ever tried it has wanted the recipe. They're also usually surprised at how easy it is to make; they think it takes alot more work than it does. If you don't like blueberries, you can try other types of fruit; one of the ladies at work told me she tried it with raspberries and it was just as good.

Provided by loriyeargan

Categories Dessert

Time 40m

Yield 1 CAKE

Number Of Ingredients 10

Ingredients

1 butter recipe cake mix, any brand
1/2 cup butter, softened
4 eggs
2/3 cup milk
1 tablespoon vanilla extract
1/2 tablespoon almond extract
1 1/2 cups sugar
8 ounces cream cheese, softened
1 (9 ounce) carton frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling

Steps:

Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
Cream together sugar and cream cheese; fold in whipped topping until smooth.
Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
Repeat until all layers are used.
When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
Chill for at least 2 hours before serving; store cake in refrigerator.
**Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.