Best Wild Blueberry Cake Recipes
WILD BLUEBERRY STREUSEL COFFEE CAKE
The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture.
Provided by Aroostook
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts.
- Cake: Sift and combine dry ingredients in mixing bowl.
- Add blueberries.
- In another bowl, beat eggs, milk and melted butter.
- Combine milk mixture with the dry ingredients.
- Stir until blended.
- Put half of the batter in a greased and floured 9" square pan.
- Sprinkle streusel mixture over batter.
- Spread remaining batter over streusel and top with 2 tablespoons sugar.
- Bake at 400 for 35 minutes.
- Test with knife tip in center.
- Cool before cutting.
- Serve w/ a dollop of fresh whipped cream if you like.
WILD BLUEBERRY CAKE
This cake is wonderful served with lemon ice or vanilla-bean ice cream. Yummmmy...My mil's east coast recipe. This very special cake is worth the effort to make.
Provided by Baby Kato
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake.
- Preheat oven to 350 degrees.
- Grease a bundt pan, dust with flour, set aside.
- Beat butter, 1 cup sugar in large bowl until fluffy.
- Next beat in egg yolks, one at a time.
- Mix in orange, lemon and lime rinds.
- In fresh bowl beat eggs whites till soft peaks form.
- Mix in remaining 1/2 cup of sugar until peaks become firm.
- In a small bowl whisk flour, baking powder and salt.
- Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
- Batter will be stiff.
- Fold in egg whites and add 3 cups of blueberries.
- Pour into prepared pan.
- Bake in center of oven at 350 degrees for 45- 55 minutes.
- Let cake cool on rack in pan for 20 minutes.
- Glaze.
- While waiting for cake to cool prepare glaze.
- In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
- Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.
LEMON GLAZED WILD BLUEBERRY CAKE
My husband and I are visiting Washington state for the summer. At one of the local markets, I found the biggest fresh picked wild blueberries from the pacific northwest that I have ever seen in my life. I bought them without a second thought and got home and made up this recipe. I gave a piece to the subcontractors working on our...
Provided by Lynda Hayes
Categories Other Snacks
Time 45m
Number Of Ingredients 10
Steps:
- 1. Empty cake mix into mixer and whisk to break up clumps and airate flour.Next,add oil, water and eggs, one at a time, mix well.
- 2. Rinse berries and pat dry with a paper towel. In a bowl add the flour. Pour blueberries into the flour and coat them. (This will help prevent the blueberries from sinking to the bottom of your cake)
- 3. Add instant pudding to cake batter and mix well. Turn off mixer.Add blueberries in all at once and very gently combine with a large spatula.
- 4. Pour into a Bundt Pan and cook at 350 degrees for 30-35 minutes and remove.
- 5. While cake is warm (but not hot) Mix together lemon juice, confectioners sugar and milk to make glaze. You can make as thin or thick to your liking. Pour over bundt, some of the glaze will absorb into cake. Serve with your favorite garnish.
TWISTED BUTTER CREAM CHEESE & WILD BLUEBERRY POUND CAKE
Steps:
- Heat the oven to 325°F. Spray a loaf pan that's about 8 x 5 x 3 inches with a nonstick coating. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest, and mix until almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and mix just until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries. Scrape the batter into the loaf pan and bake in the middle of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 65 minutes if using fresh berries, 75 to 90 minutes if using frozen. Let the cake cool for about 15 minutes and then invert the pan and lightly tap it to release the cake. Cool completely on a rack before serving. About Twisted Butter: Twisted Butter is a spreadable blend of premium AA salted butter, canola oil, and an abundance of fresh fruits, honey, herbs, Boursin brand cheese and even crumbled bacon. They are made with all natural ingredients and come in six delicious flavors: Blueberry, Honey & Lemon Zest; Cinnamon, Honey & Brown Sugar; Cilantro & Lime; Chives & Parsley; Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese; Bacon, Dijon Mustard & Green Onion. For more information please visit www.twistedbutter.com
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