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Fresh blueberry cake recipe

Fresh blueberry cake recipe



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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Blueberry cake

Packed with fresh blueberries, this traybake cake is easy to whip up if you are in a hurry. It's enjoyed by everyone who tries it.

18 people made this

IngredientsServes: 16

  • 300g plain flour
  • 300g caster sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 240ml milk
  • 120ml vegetable oil
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 300g fresh blueberries
  • 2 teaspoons plain flour, or as needed
  • Glaze
  • 2 tablespoons butter, melted
  • 2 tablespoons caster sugar

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 190 C / Gas 5. Grease and flour a baking dish.
  2. Sift 300g flour, 300g caster sugar, baking powder and salt together in a bowl. Add milk, vegetable oil, eggs and vanilla extract; mix.
  3. Toss blueberries in 2 teaspoons flour in a separate bowl; fold into cake mixture; pour into prepared baking dish.
  4. Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a skewer inserted in the centre comes out clean, 5 to 10 more minutes.

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Reviews & ratingsAverage global rating:(67)

Reviews in English (59)

by Sarah Jo

I chose to make muffins out of this recipe instead of one big cake. I used "soured" lactose-free milk and I added two teaspoons of dried lemon zest--I made no other changes. I got exactly 16 medium sized muffins out of this recipe. Baked at 350 degrees, they were done at exactly 20 minutes. This quick bread recipe is absolutely wonderful. The muffins looked like something you'd see on the front of a cooking magazine! The muffins turned out moist, perfectly sweetened with the perfect amount of blueberries. My whole family loved these!-11 Jun 2012

by shainadurbin

Thanks for the great recipe. I didn't have 2 cups blueberries so I did 1 cup blueberries and 1 cup strawberries and it was delicious. Would make a great breakfast cake or for entertaining. Definitely recommend the butter and sugar on top because the cake and berries are not sweet, so it is a nice complement.-10 Jun 2012

by amy14_1

Easy - Yes!Made these into muffins. I definitely liked the butter/sugar topping. Needs that bit of sugar. Made a half batch which ended up with 12 muffins. I used 1-1/4 cup blueberrys which were starting to look a little shriveled. Turned out great! Took them out of the oven (350) at 22 minutes as the blueberries were popping! Yum! As the other review mentions, they do not look done - I was waiting for them to brown, but finally decided to get them out before they dried out too much. Will make again. Hubby thought they were "not bad" which is a fair compliment coming from him They aren't the worlds best, but definitely worth keeping as I haven't found the "worlds best" yet.-11 Jun 2012


Nutrition Facts

Topping

  • 1 cup (250 mL) packed brown sugar
  • 1 tsp (5 mL) ground cinnamon
  • 2 tbsp (30 mL) melted butter
  • 1/2 cup (125 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 3/4 tsp (4 mL) salt
  • 2/3 cup (170 mL) milk (1%)
  • 2 cups (500 mL) wild, fresh or frozen blueberries

What makes up this Blueberry Cake Recipe?

» All-Purpose Flour : required for cake structure and texture.

» Baking Powder : a leavening agent that makes a cake rise.

» Salt : it enhances the overall flavor of all the other ingredients.

» Unsalted butter : for a rich and buttery taste. Make sure the butter is at room temperature.

» Cream Cheese : use full-fat cream cheese. It lends a creamy and velvety texture to this cake.

» Granulated sugar: for sweetness.

» Eggs: it provides structure and stability to the cake batter. It acts as an emulsifier and binds the ingredients.

» Water: for moisture.

» Lemon zest: adds a bright citrus flavor.

» And not to forget BLUEBERRIES!

I personally like blueberries in this blueberry cake recipe because they hold up their shape well, release a beautiful deep purple to blue color in baked goods, and all those embedded juicy berries make a beautiful presentation.


Blueberry Cake

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want).

In fact, it almost seems like there is more blueberry than cake in this cake that's a problem I can live with!

Often times the issue with blueberries in baked goods is that they sink to the bottom of whatever you are baking. Coating the blueberries with flour helps keep them suspended, but still there's always the risk of berry sinkage.

We take advantage of gravity in this cake by scattering the berries on top of the batter, and letting them sink if they will while they bake. The result is that at least half of the berries float at the top of the cake, the rest swimming somewhere below. Gorgeous!


  • grease and flour your pan
  • preheat the oven
  • only fold in the blueberries
  • blot the fruit with paper towels after you wash them
  • cream the sugar and eggs first
  • any cake mix will work with this basic recipe
  • Use a different fruit as suggested below
  • Cake mixes with pudding in it work fine also


Instructions

  1. Preheat oven to 350 degrees F. Butter the bottom and sides of two round 9" layer pans. Dust with flour to coat, then invert and tap out excess.
  2. To make cake: Whisk together the CAKE MAGIC! CAKE MIX and 1 tsp. baking powder. Stir in yogurt, oil, water, and eggs until moistened and no lumps remain. (Be careful not to over mix.) Stir in the pureed blueberries. Divide the batter between the prepared pans.
  3. Bake until the layers are evenly golden on top and a few moist crumbs cling to a skewer inserted in the center of the cake, 40 - 45 minutes. (You can make vanilla syrup while cakes bake.)
  4. To make vanilla syrup: Combine 1/2 cup granulated, 1/2 cup water and pinch of salt in a small saucepan. Heat over medium-high heat bringing to a boil. Boil for about 5 minutes. Stir to dissolve the sugar, then stir in vanilla and remove from heat. Set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature. Vanilla syrup will keep in refrigerator for up to 1 week. Reheat it in a small saucepan over low heat before using.
  5. Remove the cakes from the oven and pierce in one inch intervals the top of the cakes with a skewer or knife. Pour or generously brush the vanilla syrup over the hot layers, dividing it as evenly as you can. Transfer the soaked layers (while still in their pans) to a wire rack to cool completely. When they are cooled and no longer wet to touch, one or two hours, carefully turn them out of their pans and assemble and frost.
  6. To make cream cheese frosting: Combine the butter, cream cheese, salt and 2 cups of the confectioners' sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

*To Make CAKE MAGIC! CAKE MIX:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 tsp. table salt (see Note)

Note: It's important to use table salt in the cake mix other types will eventually settle out of the mix.

**From page 126 in the book: "These recipes call for full-fat, plain yogurt. If you don't have any around, an equal amount of wither buttermilk or sour cream will work just fine. Strained yogurt, like Greek-style, is another decent substitute--just thin with a bit of milk or water to approximate the consistency of regular yogurt"


10 Blueberry Coffee Cake Recipes

Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.

You are going to love these blueberry coffee cake recipes! When we have people over for coffee, there is nothing more welcoming than a slice of coffee cake to go with it. Whether you’re looking for a blueberry crumb coffee cake or a blueberry lemon coffee cake, you’ll find a favorite recipe below. Plus, I am sharing my family’s favorite Maple Blueberry Coffee Cake with you as well.


Blueberry Cake

This post may contain affiliate links. Please read my disclosure policy.

Hey friends! Ali, here. I’m really excited to introduce you to one of the coolest 15-year-olds I know, who collaborated with me as the baker/writer/photographer behind today’s post. Her name is Maya, and we have gone to church together for years. But I only recently found out that — in addition to being a delightful, smart, kind, and super-talented teenager — she is also a major foodie and talented cook who dreams of being a chef. So I had her come over a few weeks ago, and we spent the day cooking and baking and learning about photography and food blogging and chatting about life. And along the way, we also happened to bake this seriously stellar blueberry cake. So here to tell you about it today, please welcome guest-blogger…Maya!

Hey all, I’m Maya! I had the amazing opportunity to shadow Ali for a day and cook with her. I love to cook. It all started back in preschool when the teachers asked the famous question, “What do you want to be when you grow up?”. While all the boys had their hearts set on being professional athletes and the girls were playing veterinarian and teacher, I proudly announced I would like to be a “cooker.” My love for mixing flavors and sharing good food with people was kindled at a young age. I would be found perched up on a stool with an oversized apron and a paper chef hat, mixing up salads or flipping grilled cheese. As the years went on my cook book collection grew and so did my knowledge of cooking.

So here I am, 15 years old, ready to learn more about the great world of flavors and recipes. Ali taught me all about the food blog and along the way I learned some other helpful tips (like how to properly melt butter and grease a bundt pan). And we made a delicious Blueberry Bundt Cake together. (Oh yes, a buuundt cake, you know the cake with a hole in it for all who enjoy the movie My Big Fat Greek Wedding!) But I assure you, even thought it’s missing it’s middle it is still as tasty as a regular cake!

We dumped a bunch of fresh blueberries in this batter and with all those sweet berries in there it makes the perfect summer cake. We promise!

Now blueberries are one of my favorite berries, but I like picking them even better. There is a nice berry patch right outside of Kansas City that my family and I love to go to in the summertime. It’s hot and hard work to find the best berries, but it’s always fun to be together with my family…AND we come back with bags and bags of fresh blueberries to turn into pies, muffins and cakes!

So if you are looking for something fun to do with your family or friends this summer, I suggest finding a local berry patch, picking some yummy berries and coming back home to use those juicy blueberries to make this great blueberry cake!

Here’s how Ali and I made it:

The first step is to make the batter. This is your good ol’ basic pound cake batter, with vanilla and our secret ingredient, almond extract (which goes great with the blueberries). Mix your batter until it’s nice and smooth, then gently fold two whole pints of fresh blueberries in.


Then apply one of the tricks Ali taught me. Spray your bundt pan down with cooking spray and then sprinkle some flour on the pan and turn it around so the whole inside of the pan is covered with flour. This helps the cake to not stick to the pan when you take it out.


When we took our cake out of the oven it smelled delicious and looked even tastier! We had to be patient and wait for it to cool before inverted it onto a cake pan. Then we oohed and awed over the blueberry filled cake. Finally we drizzled it with a simple powdered sugar glaze.


That glaze was definitely the icing on the cake. )

And look what we found inside the cake. Blueberries galore.

Gotta love those blueberries.

And there you have it…a scrumptious summertime cake to share with your family and friends! I hope you enjoy making this cake as much as I did. Enjoy!

Thanks again to Maya for helping cook, write, and photograph this post with me. She did a great job, didn’t she? :)


How To Make Blueberry Dump Cake Recipe From Scratch?

  1. Spread blueberries– In a rectangular cake pan.
  2. Add sugar and spices This includes granulated sugar and cinnamon.
  3. Mix– Until combined.
  4. Add cake mixon top– Don’t mix it.
  5. Add buttercubes– Place them as evenly as you can.
  6. Bake– Until golden brown.
  7. Enjoy! With ice cream.

Preheat oven to 325 degrees F. Thoroughly grease and flour a 9 x 13 x 2 inch pan.

Cream butter and granulated sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add gradually to the egg mixture alternately with sour cream ending with flour. Stir in vanilla and 1 cup of blueberries.

Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter.

Bake 45-50 minutes. Cool in pan 10 minutes. Remove to wire rack to finish cooling.