Blueberry Brunch Cake Food

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.

BLUEBERRY POPPY SEED BRUNCH CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
• In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
• In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.

BLUEBERRY BRUNCH BAKE

Steps:

• Heat oven to 350ºF.
• Combine bread and blueberries in 13x9-inch baking dish sprayed with cooking spray.
• Beat cream cheese in medium bowl with mixer until creamy. Add eggs, sugar, cinnamon and vanilla; mix well. Gradually beat in 1-1/2 cups milk until blended; pour over bread mixture. Sprinkle with nuts; cover.
• Bake 50 to 55 min. or until knife inserted in center comes out clean, uncovering after 30 min.
• Beat remaining milk, dry pudding mix and almond extract in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min., stirring after 1 min. Spoon over individual servings of brunch bake.

BLUEBERRY BRUNCH CAKE

Steps:

• Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
• Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
• Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.

YUMMY BLUEBERRY BREAKFAST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
• Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
• Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
• Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
• Bake in the preheated oven until cake is golden brown, about 1 hour.

CINNAMON BLUEBERRY PECAN BREAKFAST CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
• Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
• Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
• Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
• Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
• Let cool completely in the pan before serving.

BLUEBERRY OATMEAL BREAKFAST CAKE

Steps:

• Add the flour, oats, baking powder, salt, egg, sugar, 3/4 cup milk, and oil to a mixing bowl; stir to mix.
• Fold in the blueberries.
• Spread batter into lightly greased 8x8 inch baking pan.
• Bake in a 400° oven for 20-25 minutes or until pick comes out clean.
• In a small bowl, mix together the powdered sugar, almond extract, and 3 teaspoons milk.
• Pour/drizzle over warm cake; serve.