Blueberry Mystery Cake Food

BLUEBERRY MYSTERY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.
• Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.
• Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.

BLUEBERRY CAKE/CUPCAKES

Steps:

• Cream together butter and sugar,add eggs one at a time, add vanilla.
• In an other bowl sift dry ingredients, Stir some of the flour mixture into the butter mixture, then stir in some of the milk, alternating flour and milk until everthing is combined - without overmixing.
• Fold in blueberries gently.
• Pour into greased & floured baking pan and bake at 350 for 25 minutes for muffins or 45-50 minutes for a loaf, dusting top with a little additional sugar before baking.

BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F.
• Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt.
• In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pans. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly.

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 CRUMB CAKE

Steps:

• Preheat oven to 350 degrees.Combine flour, baking powder, and a salt. Stir and set aside.Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.Grease a 9 x 13 inch baking pan. Pour in batter. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

BLUEBERRY CAKE

Steps:

• Preheat oven to 350-degrees F.
• Butter a 8x8- inch baking pan.
• Mix first 4 ingredients (2 tablespoon sugar- 1 tablespoon butter) together in a small bowl until crumbly.
• Set aside.
• Combine next 5 ingredients (blueberries- mace) in prepared baking dish.
• Cut butter in pieces and place over blueberries.
• Bake for 10 minutes.
• While blueberries are cooking, prepare cake mixture.
• Sift next five ingredients (flour- salt) in a medium bowl.
• Set aside.
• Cream butter in a seperate bowl using an electric mixer.
• Add sugar and beat for 1 minute until light and fluffy.
• Beat in eggs, 1 at a time.
• Blend in lemon peel and vanilla.
• Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients.
• Drop batter by large spoonfuls on top of berries.
• Spread to sides of dish.
• Sprinkle with topping.
• Bake for 40-45 minutes or until toothpick comes clean when inserted in center of cake.
• Cool for 25 minutes before serving.
• Sprinkle with powdered sugar, if desired.

BLUEBERRY LOAF CAKE

Steps:

• Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
• Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
• Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
• Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
• Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
• Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
• Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.

BLUEBERRY MYSTERY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.
• Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.
• Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.

BLUEBERRY MYSTERY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place blueberries in a deep 8-inch pie pan; drizzle lemon juice over blueberries.
• Beat 3/4 cup sugar and butter together in a bowl using an electric mixer until creamy. Sift flour, baking powder, and 1/4 teaspoon salt together in a bowl. Mix milk, alternating with flour mixture, into creamed butter mixture until batter is just combined. Pour batter over blueberries.
• Combine 1/2 cup sugar, cornstarch, and 1/2 teaspoon salt together in a bowl until thoroughly mixed; sprinkle over batter. Pour boiling water over sugar mixture.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.