Blackberry Cake With Cream Cheese Filling Food

BLACKBERRY CHEESECAKE SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
• For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
• Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
• For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
• In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
• Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
• When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

CREAM CHEESE FILLING FOR CAKES

Steps:

• In a bowl beat all ingredients until smooth.
• Layer half of the cake batter in pan.
• Top/spoon with the cream cheese mixture, then top with remaining cake batter.
• Bake as directed.

BLACKBERRY CAKE RECIPE

Steps:

• In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
• Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
• In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
• Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
• Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
• Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
• Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.

BLACKBERRY CAKE FILLING

Steps:

• Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, stirring constantly, until sauce is heated through and thickened, about 1 minute.

BLACKBERRY CAKE WITH CREAM CHEESE FILLING

Steps:

• 1. Grease two 9-in round baking pans and flour well.
• 2. In large bowl mix cake mix and jello. Add eggs and yogurt.
• 3. Pour in oil and wine.
• 4. Mix on low speed until moistened, then on medium speed for about 2 minutes or until all is blended.
• 5. Pour batter into 2 greased and floured pans, then arrange blackberries on top of both pans of batter. (Berries will sink to bottom while baking.)
• 6. Bake in 350 degree preheated oven for about 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely.
• 7. FILLING: While cakes are cooling, Blend cream cheese and confectioners sugar together until nice and smooth. Add pie filling and mix well. Now fold in the whipped cream until all blended.
• 8. Invert first cooled cake onto a cake plate - flat side should be up - and spread the cream cheese filling on top of the inverted cake.
• 9. Arrange blackberries on top of the filling. Now place second cake on top of the first - flat side should be touching the cream cheese filling - and push down gently to connect both cakes.
• 10. Frost with whipped cream frosting and decorate with remaining blackberries. NOTE: If you prefer, you can use cream cheese frosting, etc.
• 11. Slice the cake and enjoy!

BLACKBERRY CREAM CAKE

Steps:

• 1. Preheat oven to 350 degrees. Prepare 3 8-9 inch cake pans.
• 2. Filling: Put berries in pot, cover with water (just enough for berries to float)add sugar. Simmer on low for 20 min. or until juice is released, you don't want to cook the berries just get the juice from them. Cool completely.
• 3. Cake:
• 4. Mix 2 whole eggs and 2 yolks with oil, sour cream, and sugar Add cake mix and water. Mix for 2 min.
• 5. Beat egg whites until stiff, fold into batter. Pour batter into pans. Bake 10-12 min or until done. DO NOT OVER BAKE ( it will dry the layers out )
• 6. Topping: Pour cream into large bowl ( I put my bowl and beaters in the refrigerater so they are ice cold, your cream will whip faster if everything is cold.) Add sugar and vanilla beat until thick and has stiff peaks.
• 7. STACKING the CAKE: Put 1st. layer on cake plate, poke holes in cake with a fork.
• 8. Spoon blackberry juice over layer and cover with berries,( single layer of berries) Add 1/3 of whipped cream on top of berries, add next layer and do the same. Top layer I cover w/berries and juice but I only put the whipping cream around the edge so you can see the blackberries.
• 9. This picture is of my cake after I went to move the cake to take a picture and tipped it and the top 2 layers went on the counter, lol Glad I had extra whipping cream.

BLACKBERRY CHEESE PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes., In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture. , Cover and refrigerate for at least 4 hours. Refrigerate leftovers.

EASY BLACKBERRY AND CREAM CHEESE DANISH RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
• Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
• On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
• Cut 1/2 inch diagonal strips up each side of the dough.
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter.

CREAM CHEESE SWIRL BLACKBERRY COFFEE CAKE

Steps:

• Pre-heat oven to 375°F.
• Spray a 9-inch round springform pan, then add ¼ cup all purpose flour. Pat the pan to coat with flour. Discard excess flour and set pan aside.
• In a large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.
• In a microwave-safe dish, melt the butter. Allow to cool 3-5 minutes, then mix in the egg, milk and vanilla. Mix the wet ingredients into the dry ingredients, until completely combined.
• Gently fold in the blackberries.
• Scrape the batter into the prepared cake pan.

BLACKBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F
• Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
• For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
• For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
• For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
• In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
• Add the flour mixture, alternately with the milk, and beat only until combined.
• Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter.
• Scatter the fresh berries over the filling and top with the streusel.
• Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and place on a wire rack to cool slightly.
• Serve warm or at room temperature.

PRESIDENT ANDREW JACKSON'S FAVORITE BLACKBERRY JAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper.
• Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl.
• Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture.
• Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks.
• Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.

SPICE CAKE WITH BLACKBERRY FILLING AND CREAM CHEESE FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.
• Make filling:
• Mix berries and sugar in bowl. Mash fruit coarsely with fork. Let stand 20 minutes and up to 1 hour.
• Make frosting:
• Beat cream cheese and butter in large bowl until fluffy. Beat in sugar, then sour cream and vanilla.
• Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on platter. Spread 1 cup frosting over. Spread half of filling (about 3/4 cup) over frosting, leaving 1/4-inch plain border at edge. Top with second cake layer and 1 cup frosting, then remaining filling. Top with third cake layer, cut side down. Spread remaining frosting over top and sides of cake. Refrigerate until frosting sets, about 1 hour. (Can be made 1 day ahead. Cover loosely; keep chilled until 1 hour before serving.) Garnish cake with 1/2 pint berries.