Blueberry Spice Cake Food

ALICE'S EASY BLUEBERRY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
• Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
• Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.

SPICY MOLASSES BLUEBERRY CAKE

Steps:

• Preheat oven 350 degrees.
• Grease and flour 8 inch squar pan.
• Mix soda and molasses.
• Cream butter and sugar, then add the egg and molasses mixture.
• Add sifted dry ingredients, alternately with the milk.
• Fold in the blueberries.
• Bake for 40- 45 minutes.

BLUEBERRY PIE FILLING COFFEE CAKE WITH SPICE TOPPING

Steps:

• Set oven to 350 degrees.
• Grease a 10-inch sprinform pan (or use an 11x7 or a 13x9-inch baking dish, the pan will be full for the 11x7-inch pan).
• In a large bowl cream butter with sugar until fluffy.
• Add in eggs and vanilla; beat until well combined.
• In a small bowl mix together flour, baking powder, salt and cinnamon; add to the creamed mixture alternatley with warm milk.
• Spread 2/3 of batter into the pan, then dollup tablespoonfuls of the pie filling all over top of the batter.
• Dollup the remaining batter on top of the pie filling (it will look very uneven, that's fine!).
• In a small bowl mix together the topping ingredients with your fingers, then sprinkle on top of cake.
• Bake for about 45-50 minutes (for the springform pan) or until the cake tests done.
• *Note* adjust baking times for the 13x9 or the 11x7-inch baking dish, also for the 11x7-inch place a baking sheet underneath to catch any spills.

MINI PEAR AND BLUEBERRY SPICE CAKES

Steps:

• Preheat oven to 350 degrees. Generously butter the cups and top of a muffin tin with six 8-ounce cups. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light-brown sugar. Arrange 7 or 8 blueberries in each cup. Cut pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading slices to cover berries. Arrange remaining berries over the pears, and set tin aside.
• Into a small bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add egg and egg yolk; beat until smooth.
• With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with buttermilk, and beginning and ending with flour. Stir in vanilla.
• Pour 1/3 cup batter over fruit in each muffin cup. Gently tap bottom of tin against counter several times to evenly distribute the batter.
• Bake cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes. Remove from oven; let cool in tin.

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.

PEAR AND BLUEBERRY CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
• Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
• Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
• Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

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.

BLUEBERRY SPICE SAUCE

Steps:

• Rinse and clean blueberries.
• If using frozen dry pack Blueberries, thaw them first.
• In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water and lemon juice.
• Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil.
• Add blueberries; cook and stir until mixture comes back to a boil.
• Serve warm over ice cream or cake or frozen pies.