Blueberry Cherry Mini Pound Cakes Food

FRESH BLUEBERRY & CHERRY CAKE BARS RECIPE (SIP BITE GO)

Steps:

• Preheat the oven to 350°F. Line an 8" metal square pan with parchment paper coming up the sides, so it can be used to remove the dessert after it bakes. Grease the parchment paper with a stick of butter or butter spray.
• Melt the butter and sugar together on the stove in a pan on medium heat. Stir regularly with a whisk until the mixture is smooth, about 5 minutes. Add the vanilla and give the mixture a final stir. Turn off the heat, letting the mixture cool down for a few minutes while you work on the next step. If the mixture cools completely, you'll need to heat it up to lukewarm so it's easy to pour and work with in the next step.
• Pour the butter/sugar/vanilla mixture In a large bowl. Slowly mix in the eggs, while stirring the mixture with a whisk. Add in the flour, baking powder, salt and cinnamon. Mix the batter until combined. Then gently fold in the fresh blueberries and cherries to make the cake bar batter.
• Using a spatula, transfer the batter into the pan. Bake for 40-50 minutes, until the top of the berry cake bars are golden brown. The edges will cook faster than the center, which is perfectly fine and adds to the chewy texture of the bars. If the center of the batter looks very wet, keep the cake bars in the oven for a few more minutes. The texture should be similar to a brownie.
• Once the cake bars are done, let them cool for 15 minutes. Remove the dessert from the tray, let it cool for another 15 minutes. Then slice into bars. Two cuts in each direction will yield 9 bars. Store the fresh blueberry and cherry cake bars in the refrigerator for up to 3 days. (They taste great cold, too!)

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BLUEBERRY POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

BLUEBERRY-LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

BLUEBERRY-CHERRY COFFEE CAKE

Steps:

• Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Spread in pan.
• Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
• In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.

MINI BLUEBERRY CAKES

Steps:

• Heat oven to 375ºF.
• Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
• Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
• Add eggs and egg white, 1 at a time, beating well after each addition.
• Beat in vanilla.
• Lightly spoon flour into dry measuring cups, and level with a knife.
• Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
• Combine remaining flour, baking powder, baking soda, and salt.
• Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
• Fold in blueberries.
• Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
• Sharply tap pan once on counter to remove air bubbles.
• Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
• Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
• Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
• Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
• Cut into slices using a serrated knife.

CHERRY MINI POUND CAKES

Steps:

• With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
• Combine flour, baking powder and salt.
• Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
• Fold in cherries.
• Turn batter into greased and floured mini loaf pans.
• Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
• Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
• Dust with powdered sugar just before serving.

BLUEBERRY OR CHERRY CHEESECAKE

Steps:

• Mix together crust ingredients.
• Press into 9" x 13" pan, and bake for 7 minutes at 350F, and cool.
• Mix together the filling ingredients until smooth.
• Pour on top of crust.
• FREEZE for about 30 minutes.
• While in the freezer, whip up the whipping cream (or frozen whipped topping).
• When cake comes out of the freezer, spread the top with the can of pie filling, making sure it is evenly distributed.
• Top with whipping cream, making sure the cake is fully covered with a nice layer.
• Freeze for another 30 minutes.
• Remove from the freezer and refrigerate until serving.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.