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- Dish type
- Cakes with fruit
- Berry cake
- Blueberry cake
A very simple blueberry cake that is almost similar to a cobbler, except it's more cake-like. You can make this with fresh, frozen or tinned blueberries, but be sure to defrost and drain them first.
203 people made this
- 250g plain flour
- 300g caster sugar
- 150g butter
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 egg yolks
- 250ml milk
- 2 egg whites
- 150g blueberries
MethodPrep:20min ›Cook:50min ›Ready in:1hr10min
- Preheat the oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish.
- In a large bowl, stir together the flour and sugar. Rub in butter using a pastry blender or a fork until you have pea-sized crumbs. Measure out 100-150g of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.
- In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the mixture. Spread mixture evenly into the prepared dish. Sprinkle blueberries over the mixture, and sprinkle the reserved crumb mixture over the top.
- Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the centre.
Reviews & ratingsAverage global rating:(221)
Reviews in English (176)
I have to say mine didn't look anything like this picture but tasted fabby anyway-19 Jun 2011
Something else.Add raspberries for added flavor and colour.-19 Jun 2011
Love it! It is super easy to make and tasty. Making another tonight.-25 Apr 2014
SIMPLE BLUEBERRY LOAF CAKE
This blueberry loaf cake will become one of your favorite recipes for using blueberries you have on hand. You can use fresh or frozen and you don’t have to thaw them before making this cake. I usually use the fresh blueberries in this recipe but both will work. This cake makes a great dessert with some whipped cream or ice cream on top with coffee or a yummy snack with milk.
A few wonderful things about this easy blueberry cake recipe
- You only need about 7-10 minutes of prep time before you put it in the oven to bake. The result is an outstanding cake! A delicious cake doesn’t have to be complicated and time consuming, except for those special occasions when you have to put in extra effort to impress someone.
2. You don’t need to use any liquid in the recipe, but you still get a moist cake with burst of blueberry on every bite.
3. The nutty almond slices give a pleasant bite with a hint of cinnamon sugar. A tiny amount of cinnamon makes the blueberry taste pop out.
4. Most ingredients are pantry staple items that you probably already have in your kitchen. All you need is a pint of fresh blueberries and you are good to go.
- Vegetable shortening, for greasing pans
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 3 cups plus 1 Tbsp. all-purpose flour, divided, plus more for pans
- 1 ¼ cups whole buttermilk
- 1 tablespoon grated lemon zest plus ¼ cup fresh juice (from 2 medium lemons)
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries (from 2 [6-oz.] containers)
- 1 cup fresh blueberries (from 1 [6-oz.] container), plus more for garnish
- 1 tablespoon grated lemon zest, plus 3 Tbsp. fresh juice, divided (from 2 lemons)
- 1 cup butter, softened
- 1 (32-oz.) pkg. powdered sugar
Prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
Whisk together baking powder, salt, baking soda, and 3 cups of the flour in a medium bowl until well blended. With mixer running on low speed, gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until blended after each addition. Stir in lemon zest, lemon juice, and vanilla. Toss together blueberries and remaining 1 tablespoon flour in a small bowl gently fold blueberry mixture into batter. Spoon batter into prepared pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes remove from pans to wire racks. Cool completely, about 1 hour.
Meanwhile, prepare the Frosting: Process blueberries and lemon juice in a blender or food processor until completely smooth, 1 to 2 minutes. Beat butter and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. With mixer running on low speed, gradually add powdered sugar, alternately with blueberry mixture, beating until blended after each addition. Increase speed to medium beat until light and fluffy, about 1 minute. If desired, reserve 1 cup Frosting place in a piping bag fitted with a star tip.
Place 1 Cake Layer on a platter or cake stand. Spread 1 cup Frosting over top. Add a second Cake Layer spread top with 1 cup Frosting. Top with third layer frost top and sides of cake with remaining Frosting. If desired, pipe reserved Frosting around outer edge of cake. Garnish with blueberries.
Summer Blueberry Layer Cake Recipe – How to Make it in 14 Simple Steps
Including the sweet tang of fresh blueberries, our recipe for Summer Blueberry Layer Cake takes this wonderful summer fruit and combines it with a fluffy, moist, not too sweet layer cake. The blueberries contribute a beautiful purple color to the icing of the cake, making this a showstopping, beautiful dessert,
Our recipe for Summer Blueberry Layer Cake takes advantage of the tangy sweetness of these delicious berries. Berries are included in both the cake batter and in the icing, and you can get the wonderful flavor of blueberries without the addition of artificial flavors. This cake has a beautifully colored icing, with the blueberries contributing their gorgeous purple coloring in the icing.
Blueberries are a fruit that is native to North America, and they were utilized by the Native Americans as a source of food. After Europeans came to North America, they carried the useful bushes all over the world. North American blueberry producers grow almost 240 thousand tons of blueberries every single year. United States farmers are the top producers of these tasty berries, followed by those from Canada. Blueberries grow on spreading bushes, and they bear their royal blue colored berries from May to early July.
Easy Blueberry Cake
Easy Blueberry Cake. A very easy recipe loaded with blueberries and simple to make. Perfect with a cup of tea!
Easy Blueberry Cake. A very easy recipe loaded with blueberries and perfect with a cup of tea! The name of this cake means exactly what it says. The recipe is incredibly easy and comes out perfect every time!
When you see the instructions you will notice there is nothing complicated, just a bit of mixing and baking and hey presto! You have a wonderfully soft, moist cake loaded with juicy blueberries.
This cake is good to eat as a slice on its own, or you could add a blob of ice cream or whipped cream and make it into a dessert. It's certainly a popular cake with Michele's family! So enjoy a slice with a nice cup of tea!
Michele's friend, Connie has kindly shared her recipe and Michele has adapted it very slightly to suit her baking and oven.
Recipe by Connie Wagaman Frazer and photos & bake by Michele Stuart
Yellow Cake Mix – You’ll need just half a box (7.62 ounces). If you’ve never divided a mix before, this post for how to make half a cake mix has helpful photos and tips for using a kitchen scale or measuring cups.
Blueberries – You can use fresh or frozen blueberries (just don’t thaw them).
Lemon Zest and Juice – You won’t taste the lemon much. It’s more of a supporting player that highlights the blueberries and elevates the basic cake mix flavor. *If you’d like more of a lemony flavor, try substituting half a lemon-flavored cake mix.
Plain Greek Yogurt or Sour Cream – Both are good options but the Greek yogurt is definitely my favorite. It gives that cake a subtle tanginess and deliciously dense texture. The sour cream results in a lighter cake that’s still moist and yummy.
How do I keep the blueberries from sinking?
While it’s hard to fight gravity, we do have two tricks that will help.
- The first is tossing the blueberries with a little of the dry cake mix.
- The second is pouring 2/3 of the batter into the pan, then mixing the blueberries with the remaining batter and layering it on top.
Does this cake freeze well?
Yes! You can freeze it whole but we like to cut it into slices and then freeze it. That way when a craving strikes you can pull out just a single piece instead of having to defrost the whole cake.
31 Delicious Blueberry Recipes to Enjoy All Summer Long
There's something special about blueberries&mdashespecially in the summer, when they're at their ripest&mdashthat sets them apart from other berries. Part of it is the color, but so much of their appeal is the distinctive, purely sweet blueberry flavor. Whether you're buying them at the farmers market, picking your own from a local farm, grabbing a pint or two at the grocery store, or even growing your own, in-season blueberries are just one of the best things to love about summer produce.
Blueberries are fantastic baked into a pie or galette and countless other fruit dessert recipes. And they're bound to improve even the humblest muffin or roll. And let's not forget that blueberries not only make smoothies and shakes taste better, but also add a strikingly lovely color to the drink as well. But blueberry recipes don't have to stop at sweets and desserts. You can use their sweet flavor to improve a variety of dishes, from classic breakfast pancakes to grilled cheese (yes, really) and even barbecue chicken!
Blueberries add more than just a pop of color and a delicious flavor. They're also nutritious, with plenty of fiber, vitamin C, potassium, and can improve heart health, so they're great for sweetening a dish in a more healthy way. If you've got a pint (or a quart) of fresh blueberries, and you're looking for ways to use them, here are 30 of our favorite recipes. Enjoy!
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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? :) I used a cake mix because it’s faster. These days even though I love to I haven’t had a lot of time to bake from scratch, work has demanded a lot of my time. Boxed cake mix is the perfect solution. You can doctor them up and give them unique twists, while still keeping preparation time down. I love easy desserts, and if you’re looking for another to add to your arsenal, try my Pineapple Dream Dessert, I know you’ll love it! Note: some links below are affiliate links. That means if you happen to buy something, a small percentage of that sale goes back into this site, which enables me to continue to bring you free recipes such as this one. So, thanks! My KitchenAid mixer and a glass 13 baking pan. I also turned my cake out onto a wood cutting board, but a large platter would be great if you’re entertaining and presentation is important. I think the one pictured here is gorgeous!
Easy Blueberry Upside Down Cake
For this recipe you will need the following supplies and ingredients:
For this cake I used:
I used a cake mix because it’s faster. These days even though I love to I haven’t had a lot of time to bake from scratch, work has demanded a lot of my time. Boxed cake mix is the perfect solution. You can doctor them up and give them unique twists, while still keeping preparation time down. I love easy desserts, and if you’re looking for another to add to your arsenal, try my Pineapple Dream Dessert, I know you’ll love it!
Note: some links below are affiliate links. That means if you happen to buy something, a small percentage of that sale goes back into this site, which enables me to continue to bring you free recipes such as this one. So, thanks!
My KitchenAid mixer and a glass 13 baking pan. I also turned my cake out onto a wood cutting board, but a large platter would be great if you’re entertaining and presentation is important. I think the one pictured here is gorgeous!