Bonnies Blueberry Bottom Cake Food

BLUEBERRY BOTTOM CAKE

Steps:

• mix dry ingredients, add butter and mix until crumbly.
• add milk, vanilla and eggs, mix until blended, do not over mix.
• grease an 8" square pan.
• mix blueberries, sugar and zest and put in pan.
• top with cake batter.
• cook 45 - 50 minutes at 350.
• sever warm or cold.

BLUEBERRY BOTTOM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and vegetable oil in a large bowl; mix until moistened. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes.
• Spread blueberries in the bottom of the baking pan. Layer sugar, gelatin, and marshmallows on top. Pour cake mix evenly over marshmallows and smooth the top.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack and let cool, about 30 minutes. Serve cake with whipped topping.

BONNIE'S BLUEBERRY BOTTOM CAKE

Steps:

• 1. PRE-HEAT THE OVEN to 350 degrees. Grease a 9 X 13 pan with Pam kitchen spray. Prepare the cake mix according to package directions. Pour the batter into the greased pan. Open both cans of blueberry pie filling, and using a large spoon, spoon gobs of the filling onto the top of the prepared white cake. (The filling will sink to the bottom while baking)
• 2. Bake about 50 minutes in the pre-heated oven, testing with a tooth pick. If it comes out clean, it is done. Also, sides will pull away when done. After it is browned, tent it if necessary to prevent overbrowning.
• 3. Place the pan on a rack to cool. When cool, chill in the refrigerator before serving.
• 4. Cut the cake into serving squares. The cake will be on the top, and the blueberries will be on the bottom.
• 5. Top each square with a dollop of whipped cream. Enjoy!

BONNIE BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
• Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
• Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
• TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.

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.