Blueberry Blue Velvet Cake Recipe Recipe 455 Food

ROYAL BLUE VELVET CAKE

Steps:

• Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
• Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
• If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

BLUEBERRY VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE - (3.8/5)

Steps:

• 1.Preheat the oven to 350 degrees. 2.Grease 2 9″ cake pans with butter or cooking spray. Line with parchment paper, then grease again. Set aside. 3.In a bowl, combine flour, cocoa, baking powder and salt. 4.In another bowl, using a hand mixer, beat the butter until light and creamy, about a minute or so. 5.Slowly add the sugar, and cream (beat with the mixer) until light and fluffy, about 3 minutes. 6.Add the eggs one at a time, being sure to fully incorporate each egg before adding the next. 7.Add the vanilla, and fully incorporate. 8.Add the blue food coloring as you like. I just add some, mix it, and then see if I need to add more. Keep in mind that we still need to add the flour and milk, so color it a little darker than you want it in the end. It will lighten up once we add the remaining ingredients. 9.Add the flour mixture in 3 parts, alternating with the addition of milk. So you'll add flour, then milk, then flour, then milk, then flour last. Make sure to incorporate each before adding the next. 10.Mix in the blueberries gently with a spatula. 11.Divide the batter between the 2 cake pans. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean. 12.Let the cake completely cool before frosting. 13.Beat the butter and cream cheese with a hand mixer until light and fluffy, about 3 minutes. 14.Add the confectioner's sugar slowly and fully incorporate. 15.Add the vanilla and fully incorporate. 16.Cut the top of the cakes to level the tops. You want them to be as flat as possible. 17.Place a dab of frosting in the center of the cake stand. Invert one of the cake pans onto the cake stand. This will help prevent the cake from sliding when you frost it. 18.Use a little less than half of the frosting in between the layers. 19.Place the other cake on top. Frost the entire cake as you wish!!

BLUEBERRY BLUE VELVET CAKE RECIPE RECIPE - (4.5/5)

Steps:

• 1. Prepare Cake Mix as directed, pour the Cake Batter into two 9 inch round Cake pans that have been sprayed with non-stick baking spray. 2. In the first pan, take about 1/2 Cup of the Fresh Blueberries and lightly press them into the batter one at a time, spacing them about 1 inch apart. Press them about half way into the Batter. They should not touch the bottom. Do the same with another 1/2 cup of Fresh Blueberries in the second pan of Cake Batter. 3. Bake the Cake as directed on the package, for two 9 inch rounds. 4. Allow Cake to completely cool. 5. Time to make the Frosting! In a large mixing bowl cream together the Butter and the Cream Cheese with a hand held mixer until smooth. 6. Add the Coconut Extract and blend in thoroughly. 7. Slowly add the Powdered Sugar, 1 cup at a time and continue to mix until the Frosting is smooth. 8. Remove 3/4 Cup Frosting and place it in a medium mixing bowl. Fold in 1/2 Cup of the Coconut into the Frosting. This is the filling. 9. Place one of the Cake rounds onto a Cake plate. Spread the Prepared Coconut Frosting/Filling on the top of the first Cake round. Now place the second Cake round on top of the filling. 10. With the remaining Frosting, frost the entire Cake. 11. Now, With the remaining Coconut, lightly press it into the top and sides of the Cake, as you see here on my website www.hotdishhomemaker.com ~The contrast between the White Coconut Frosting and the Rich Blue Velvet Cake is very striking. The flavor is rich and the texture is very moist. Be sure to store any leftovers in the refrigerator. Enjoy! Recipe by: Hot DishHomemaker

BLUE VELVET CAKE

Steps:

• Preheat oven to 350 °F. Grease and flour 3 (8-inch) round pans.
• In a mixing bowl, cream the sugar and 2 sticks butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
• Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
• Icing:
• Blend cream cheese and 1 stick butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

BLUE VELVET CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour 3 (8-inch) round pans.
• In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
• Add the eggs one at a time and mix well after each addition.
• Mix cocoa and food coloring together and then add to sugar mixture; mix well.
• Sift together flour and salt.
• Add flour mixture to the creamed mixture alternately with buttermilk.
• Blend in vanilla.
• In a small bowl, combine baking soda and vinegar and add to mixture.
• Pour batter into pans.
• Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from heat and cool completely before frosting.
• FOR ICING: Blend cream cheese and butter together in a mixing bowl.
• Add marshmallows and sugar and blend.
• Fold in coconut and nuts.
• Spread between layers and on top and sides of cooled cake.

BLUE SUEDE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
• Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.

BLUE VELVET CAKE

Steps:

• 1. Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, sift together the flour, 1/2 cup of the sugar, and the cocoa powder. In a large bowl, beat together the egg whites, vanilla extract, cream of tartar and salt until they begin to hold soft peaks. Then beat in the remaining 3/4 cups sugar and the blue food coloring until the mixture begins to hold stiff peaks, about 4 minutes or so.
• 2. Slowly fold in 1/4 cup of the flour mixture at a time. Use a spatula and take care not to stir the mixture, just keep folding until all of the flour mixture is incorporated. Pour one cup of blueberries into the batter and fold them in as well. Pour the batter into two well-greased 9-inch cake pans and bake in the oven for about 20-30 minutes.
• 3. While the cake is baking, make the Cream Cheese Frosting. Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Refrigerate for 15 minutes to help solidify the texture.
• 4. Once the cake is done, remove it from the oven and allow to cool for about 15 minutes. Shake the pan a little bit to loosen the grip of the cake, then place a plate on top of the pan and, wearing oven mitts, flip it over so that the pan is on the top and the plate is on the bottom. Gently remove the pan and place the plated cake layer in the refrigerator for 30 minutes. Repeat this process with the second cake pan as well.
• 5. While the cake layers are cooling, make the Blueberry Syrup. In a small saucepan, cook the blueberries, sugar and water over low heat for about 8 minutes, or until the sugar has completely dissolved, breaking the blueberries apart with the end of a wooden spoon when they begin to soften. Pour the mixture into a food processor, add the jam, and blend until the mixture is smooth. Pour into a serving bowl and place in the refrigerator to chill until serving time.
• 6. Once the cake layers and the frosting have finished cooling, place the bottom cake layer onto the display surface, (i.e. a cake stand or pretty plate that you will serve it off of), and begin evenly frosting the top of the bottom cake layer. Then, center the second cake layer on top of the bottom cake layer so that they line up perfectly. Now frost the sides and top of the cake so that the entire cake surface is frosted and no cake surface is visible through the frosting. Place 1/4 cup of the frosting in the center-top of the cake in a dollop. Take the remaining 1/2 cup of blueberries and arrange them on top of the dollop in the center of the cake. Serve at room temperature with a drizzle of blueberry syrup over each individual cake slice.

BLUE VELVET, BLACKBERRY CURD, AND BLACKBERRY LEMON CREAM CHEESE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Place the oil, buttermilk, eggs, vinegar, vanilla, and sugar in the bowl of an electric stand mixer and beat with the paddle attachment until thoroughly mixed. Sift the flour, baking soda, salt, and cocoa powder together and slowly add to the mixer on low speed. Scrape down the bowl thoroughly, as needed. Add the food colorings in a steady stream until desired shade is achieved; it should appear bluish-purple. Beat for another 3 minutes. Scrape the bowl one last time and mix for 30 seconds by hand.
• Fill the cupcake liners two-thirds full with batter and bake until they form a semi-hard crust on top, about 25 minutes. Immediately remove the cupcakes from their pan and place on a cooling rack.
• For the blackberry curd filling: Bring the blackberries and water to a boil in a medium-size saucepan. Turn down the heat to low and simmer until the blackberries are soft and separate easily, about 5 minutes. Transfer the mixture to a sieve and pass through using a spoon to help mash the blackberries. Discard the pulp and reserve the juice. Place the flour and sugar in a clean saucepan and slowly pour in the blackberry juice, reserving 2 tablespoons. Whisk constantly. When thoroughly combined, add the whole eggs and egg yolks, whisking and cooking until the mixture thickens. When the curd has formed, after about 7 minutes, remove from the heat and stir in the butter. Cover tightly and place in the refrigerator until fully chilled.
• For the cream cheese frosting: Beat the cream cheese and butter together in the bowl of an electric stand mixer until pale and creamy. Add the blackberry juice and lemon zest and continue to beat until the color is even. (The lemon zest has a tendency to adhere to the beater blade. When removing from the mixer bowl, be sure to scrape this off and blend back into the frosting by hand.) Reduce the speed to low and slowly begin adding the confectioners' sugar. Keep adding until the frosting has a medium-stiff consistency. You may not require the full 5 cups sugar. Beat on high speed for a further 2 minutes, scraping down the bowl as needed.
• To assemble: Remove the center of each cupcake using an apple corer. Fill the cavity with the blackberry curd until it is level with the top of the cake. Pipe the frosting on top using a plain pastry tip. Crumble one of the cakes into small pieces and scatter a few crumbles on top of each cake so that it adheres to the frosting. Garnish with a whole fresh blackberry, if desired.

BLUEBERRY DOLL CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of three 8-inch cake pans with parchment and set aside.
• In a large bowl, sift together 4 cups of the flour, the baking powder and cinnamon, then lightly stir in the salt; set aside. In a large measuring cup, whisk together the heavy cream and sour cream and set aside.
• In a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter, coconut oil and lemon zest on medium high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract, if using. Reduce the mixer to medium low and add the dry mixture and cream mixture in 3 alternating additions, mixing until just combined.
• Toss the frozen blueberries with the remaining tablespoon of flour and fold them into the batter (don't rinse the blueberries). Distribute the batter evenly among the cake pans and spread it out evenly (don't be alarmed if the frozen blueberries cause the cake batter to firm up, that's ok!).
• Bake until the tops of the cakes are starting to brown and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 33 minutes and try your darnedest not to let it over-bake. Let cool in the pans for 10 minutes, and then transfer to a wire rack to cool completely.
• For the frosting: Combine the frozen blueberries with 2 tablespoons water in a medium saucepan and heat over medium, stirring and mashing occasionally with a rubber spatula, until the blueberries have broken down and released their juices, about 10 minutes. Strain the juices through a fine-mesh sieve into a bowl or measuring cup, using your rubber spatula to mash the blueberries and wring out any juices that they're still holding onto. You should have around 3 tablespoons of liquid (if it's much more than that, discard any excess or reserve it for another use).
• In a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese until creamy. Gradually add the powdered sugar, then mix in the heavy cream, vanilla, salt and blueberry juice until creamy.
• To decorate: Shaping this cake is easiest to do when the layers are cold. So if you have the time, wrap the cake layers in plastic wrap and freeze overnight or even up to a few weeks. (If you don't have the time, it's not the end of the world, just make sure the layers are fully cooled.) Use a sharp serrated knife to level the cake layers if they're not totally flat on top and save the scraps in a large bowl. (If the cakes are frozen too solid to cut, you can let them thaw at room temp for a few minutes so they soften just slightly.)
• Place an 8- to 10-inch cardboard cake circle on a rotating cake wheel and add a small dollop of frosting to "glue" on the first layer. Add the first layer of cake, followed by a thin layer of frosting, another layer of cake, another thin layer of frosting and the third layer of cake. Use a thin knife to cut a hole down the center of the cake that's just big enough for a Barbie doll. Try not to make the hole too big so that she doesn't flop around. Shove her in! The cake will only come up to her thighs at this point but fear not, the rest will be filled in by cake scraps.
• Now it's time to carve the cake. Use a serrated knife to slowly carve away the cake into the shape of a skirt. Start at the top and shave it off gradually, cutting away from yourself and down the bottom, transferring your scraps to the scrap bowl. Leave about 1 1/2 inches of uncarved cake all around the top to allow room to build up the remaining skirt with your scraps. This doesn't need to be perfect AT ALL! Frosting will cover up any imperfections! Once you've got a general skirt shape, use your hands to mush up the scraps in the bowl. The frosting and the cake's moisture should help them stick together into a dough-like consistency, but if they're too dry, add a plop of frosting. Pack the cake dough firmly on top of the cake to build the skirt up to reach Barbie's waist (or higher to be an empire waist! Or a low-rise waist! You are your own fashion designer!).
• Take a step back to look at the general shape of the skirt and make any adjustments you'd like: carve off some more for a slimmer skirt, add some Victorian-era dimension with some cake dough, etc.
• And then frost! Frost all over with thick swoops of frosting. Swirl in food coloring to create a groovy tie dye look, add sprinkles for a bedazzled look or get out your piping bags and pipe a whole lace wedding dress if that's your vision.
• Enjoy!

BLUE VELVET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
• In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
• Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
• For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
• Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.

RICE COOKER BLUE VELVET CAKE RECIPE BY TASTY

Steps:

• Combine the blue velvet cake ingredients in a mixing bowl. Mix until smooth.
• Pour cake batter into your rice cooker bowl. Place bowl into rice cooker and let it slow cook for 90 minutes.
• NOTE: All rice cookers are different. Check the doneness of your cake with a toothpick. If you insert the toothpick, then remove it, and it is clean, the cake is done.
• Once the cake is done cooking, remove from rice cooker and let it sit for 15 minutes to cool down.
• Flip over and out and cut in half. Chill in the refrigerator so it's easier to ice.
• Combine frosting ingredients in a bowl. Mix until smooth.
• Start with the bottom half of the cake, spread some of the frosting and add a few blueberries (optional).
• Top with the other half of the cake. Frost the cake however you like. Add some chocolate shavings (optional).
• Enjoy!

BLUEBERRY CAKE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
• In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
• Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING

Steps:

• Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
• Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
• Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
• To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.