Amish Blueberry Cake Food

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BLUEBERRY BUTTERMILK BUNDT CAKE



Blueberry Buttermilk Bundt Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 17

For the cake:
2 sticks unsalted butter, at room temperature, plus more for the pan
3 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons fine salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)
For the toppings:
2 to 3 cups large strawberries, halved or quartered (about 1 pint)
1 to 2 tablespoons granulated sugar
2 1/2 cups confectioners' sugar
1 tablespoon unsalted butter, at room temperature
4 to 5 tablespoons milk

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
  • Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
  • Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
  • Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

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

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

AMISH BLACKBERRY AND STRAWBERRY BAKED OATMEAL



Amish Blackberry and Strawberry Baked Oatmeal image

A really sweet innkeeper in Amish country taught me a version of this baked oatmeal recipe. Absolutely wonderful! Serve with milk.

Provided by Gary Douylliez

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
1 cup brown sugar
⅔ cup vegetable oil
2 eggs
2 teaspoons baking powder
1 teaspoon salt
3 cups oatmeal
1 cup milk
1 (21 ounce) can blackberry pie filling (such as Comstock®
2 cups fresh strawberries, quartered

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Cream brown sugar, oil, eggs, baking powder, and salt together in a bowl until smooth. Add oatmeal and milk and mix until combined.
  • Layer blackberry pie filling and strawberries in the bottom of the prepared pan. Add oatmeal mixture over fruit.
  • Bake in the preheated oven until top is golden brown, about 30 minutes.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 48.1 g, Cholesterol 28.9 mg, Fat 14.6 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 356.2 mg, Sugar 29.9 g

AMISH BLUEBERRY CAKE



Amish Blueberry Cake image

This is a lovely cake to make with fresh blueberries, serve with a little whipped cream on top and enjoy!

Provided by Danielle in New Ham

Categories     Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk
1 cup blueberries

Steps:

  • Cream butter, add sugar a little at a time, add eggs, some of the flour sifted with salt and baking powder, blend slowly adding milk and rest of flour,wash blueberries add to batter pour into 9x13 baking pan bake at 325 degrees for 45 mins.

Nutrition Facts : Calories 481.8, Fat 19, SaturatedFat 11.2, Cholesterol 116.9, Sodium 528.6, Carbohydrate 71.2, Fiber 1.7, Sugar 36, Protein 8.1

BLUEBERRY FRIENDSHIP BREAD OR BUNDT CAKE (COFFEECAKE)



Blueberry Friendship Bread or Bundt Cake (Coffeecake) image

Another way to use your Amish Friendship Bread Starter. If you don't have starter, use Recipe #153 to start the process. You can add a simple glaze of 1/2 cup confectioner's sugar mixed with 1-2 Tbls. of milk, or you can leave it plain. Can be used as a dessert or coffeecake. In response to the 1-star reviews: I'm not sure why people are having problems with the recipe. It is just an adaptation of Recipe #60676. I've made it numerous times without any problems (as you can see in the photos). There isn't any added sugar because the sugar is in the starter.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup amish starter
3/4 cup unsweetened applesauce (or oil or half applesauce and half oil)
3 eggs
1/2 cup buttermilk (fat free is fine)
1 teaspoon almond extract
1 (3 1/2 ounce) box instant vanilla pudding (dry)
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 cups frozen blueberries

Steps:

  • Preheat oven to 325°F Lightly grease two loaf pans or a Bundt pan.
  • Combine all ingredients, except blueberries, mixing thoroughly. Gently fold in blueberries. Pour into prepared pan(s).
  • For loaf pans, bake 35-40 minutes or until test done with a toothpick. For Bundt pan, bake 60 minutes. or until test done.

Nutrition Facts : Calories 126, Fat 1.2, SaturatedFat 0.4, Cholesterol 35.2, Sodium 218.9, Carbohydrate 25.9, Fiber 1.2, Sugar 13, Protein 3.2

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