Blueberry Butter Cake With Vanilla Ginger Glaze Food

BLUEBERRY BUTTER CAKE

Steps:

• Preheat the oven to 375°F. (190°C)
• Lightly grease the pan (loaf pan, mini loaf pan, 8x8, or 9x9) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
• Use an electronic hand mixer to beat the butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing. Add in vanilla essence and mix well. Fold in the flour into the batter and mix well. Finally, add in the milk.
• Pour the batter into the greased baking pan. Shake it lightly or use a spatula to even out the top of the batter. Add the blueberries on top of the batter, in an even single layer.
• Bake until golden brown and cooked, about 40-50 minutes. Use a cake tester to test if it's cooked in the middle. If top gets too brown but inside is not cooked, cover the top with aluminum foil.
• Remove it from the oven and let cool on the wire rack for 10 minutes. Dust with some powdered sugar (optional) and cut the cake into pieces.

BLUEBERRY CAKE WITH VANILLA BUTTER SAUCE

Steps:

• 1. Cream butter and sugar.
• 2. Stir in eggs.
• 3. Sift flour and baking powder together.
• 4. Add to creamed mixture alternately with milk; beating well.
• 5. Coat blueberries with a small amount of additional flour to assure even distribution of berries in cake (about 1 1/2 Tbsp).
• 6. Fold into batter.
• 7. Lightly greased 8- or 9-inch square pan.
• 8. Pour batter into the pan.
• 9. Bake at 350 degrees for 30 minutes.
• 10. NOTE: If you don't have a double boiler, you can use two pans that fit together. Put about 1-2 inches of water in the bigger pot, get it to boil, and then proceed with this recipe.
• 11. To prepare sauce: Mix butter and sugar in top of a double boiler.
• 12. Blend in egg yolk and boiling water.
• 13. Stir vigorously while blending the egg yolk in the boiling water so the egg does not cook in the mixture.
• 14. Cook over hot water until mixture thickens, stirring frequently (about 15 minutes on medium heat).
• 15. Stir in vanilla.
• 16. Spoon hot sauce over blueberry cake.
• 17. Cut into squares.

BLUEBERRY BUTTER CAKE WITH VANILLA-GINGER GLAZE

Steps:

• To Make Cake: Preheat oven to 350°F. Butter and flour a 10 x 3-inch deep cake pan. Set aside. In a large bowl and using an electric beater, beat together the softened butter and sugar until light and fluffy. Scrape down sides of bowl. Mix in the vanilla extract. Add the egg yolks, one at a time, beating for 15 seconds after each egg. Scrape down sides of bowl. In a small mixing bowl, place the 2 cups of flour, salt, and baking powder. Stir until well incorporated. In another small bowl, mix the remaining 2 tablespoons of flour with the blueberries by tossing lightly with a fork. Tap any excess flour (not coating blueberries) out of bowl. Alternating with the buttermilk, add the dry ingredients to the butter/sugar mixture, blending well after each addition. Fold in the blueberries carefully. Turn batter into prepared cake pan and level with spatula. Place in preheated oven and bake for 40 to 50 minutes or until toothpick inserted into middle of cake comes out clean. Cool the cake for 10 to 15 minutes, then run a knife along the edge to loosen. Flip pan over onto rack, then flip back over (and place on serving plate) so rounded surface is ready for glazing. To Make Glaze: Pour the melted butter into a medium sized mixing bowl. Add sugar, milk, vanilla extract and mix well. Add more milk to reach desired consistency if needed. Blend in the chopped ginger. Coat the cake with the glaze, and serve.

BLUEBERRY CAKE WITH BROWN SUGAR SAUCE

Steps:

• For the cake, cream sugar and shortening.
• Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
• Add blueberries last and pour into 9" x 9" baking dish.
• Bake for 35-40 minutes at 300 degree or until centre is set.
• For the sauce, mix brown sugar, flour and salt together in a saucepan.
• Add boiling water and cook over low heat until thickened.
• Add butter and vanilla last.
• Stir and serve over warm blueberry cake.