Best Very Blueberry Cake Recipes
VERY BLUEBERRY CAKE
We grow our own blueberries, pick all summer and freeze them to use later. This extra-special recipe comes from my mother.-Roberta Strohmaier, Lebanon, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- In a bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder; add to creamed mixture and mix well. Spread two-thirds of the batter in a greased 15x10x1-in. baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add 1/2 cup of blueberries; mash with a fork and stir well. Add lemon zest and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350° for 40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts :
NEWMANS VERY OWN LEMON BLUEBERRY CAKE WITH LEMON SAUCE
Anything the Newmans do is top quality. Although I have not tried this yet, it looks like a "to die for" recipe. Found it on another website just this morning and wanted to share it.
Provided by Marie
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Cake: Preheat the oven to 350ºF and grease a 9 X 9" baking pan.
- In a large bowl, beat together the shortening and sugar on medium-high speed of an electric mixer until light and fluffy Add the eggs, one at a time, beating well after each addition.
- Stir in the lemon extract and the lemonade.
- In a separate bowl, stir together the flour, baking powder, and salt and add to the shortening egg mixture, alternating with the milk.
- Beat well after each addition- the batter should be smooth.
- Sprinkle the blueberries in the bottom of the prepared baking pan.
- Reserve 1/2 cup of the cake batter for the sauce and pour the remaining batter over the blueberries.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- For the Lemon Sauce: Place the reserved 1/2 cup of batter in a medium saucepan.
- Mix the warm water with the lemonade and stir into the batter, combining well.
- Over medium heat, cook and stir until the sauce is thick and bubbling.
- Remove from the heat and stir in the butter.
- Cut the cake into serving pieces and place each piece on an individual plate, then pour the sauce over it.
- Garnish with blueberries and a mint sprig.
- Serve hot or cold.
VERY BLUEBERRY CAKE
From Taste of Home Magazine, August/September 1997. This is called a cake but is not tall and looks more like a danish to me because it is cooked in a 15x10x1-inch pan.
Provided by Juenessa
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, cream butter, shortening, and sugar.
- Beat in eggs, one at a time.
- Add extracts.
- Combine flour and baking powder; add to creamed mixture and mix well.
- Spread two-thirds of the batter in a greased 15x10x1-inch baking pan.
- For filling, combine flour, cornstarch and tapioca in a large bowl.
- Add 1/2 cup of blueberries; mash with a fork and stir well.
- Add lemon peel and remaining berries; toss to coat.
- Pour evenly over batter in pan.
- Drop remaining batter by rounded tablespoonfuls over filling.
- Bake at 350°F for 40 minutes or until golden brown.
- Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 272.1, Fat 11, SaturatedFat 4.6, Cholesterol 49.5, Sodium 66.6, Carbohydrate 40.6, Fiber 1.2, Sugar 24.1, Protein 3.5
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