Blueberry Bounty Cake Food

MELT IN YOUR MOUTH BLUEBERRY CAKE

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.

BLUEBERRY BUNDT CAKE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F and grease and flour a Bundt cake pan (10- to 12-cup size).
• In a bowl, combine the all-purpose flour, baking powder, soda, and salt. Set aside.
• In a large mixing bowl, with an electric mixer, cream the 12 tablespoons of butter and granulated sugar until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in the 2 teaspoons of vanilla.
• Slowly beat in the flour mixture, alternating with the sour cream and ending with the flour. Blend well.
• Fold in the blueberries.
• Pour the batter into the Bundt pan.
• Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.
• Cool in the pan on a rack for 10 minutes.
• Remove from the pan and cool completely.
• Gather the ingredients.
• Combine the confectioners' sugar with the salt, 1 tablespoon of salted butter, and the vanilla.
• Beat in milk, a few teaspoons at a time, until a good drizzling consistency is reached.
• Drizzle or spoon over the cooled cake.
• Serve slices of the cake and enjoy.

WAKE AND CAKE BLUEBERRY BREAKFAST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan.
• Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl.
• Whisk together the oil, dairy product, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes.
• Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more.
• For the frosting: Meanwhile, beat the dairy product and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners' sugar, while beating, until completely combined. Refrigerate until ready to use.
• Slice the cooled cake in half horizontally to make 2 rounds.
• Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated.

LEMON BLUEBERRY SNACKING CAKE

Steps:

• To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
• For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
• Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
• Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
• With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
• Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
• Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
• Slice and serve immediately or cover and leave at room temperature until ready to serve.
• Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

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!

BEST LEMON BLUEBERRY BUNDT CAKE

Steps:

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

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.