Chocolate Blueberry Cake Food

CHOCOLATE BLUEBERRY CAKE

Steps:

• Preheat oven to 350'F.
• Grease a 9" round cake pan. I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
• In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
• In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery.
• Make a well in the dry ingredients and pour in the blueberry mixture.
• I used my hand blender and mixed everything up well together. Add.
• the liquid sweetener and mix again until the batter is nice and smooth.
• Bake 30 minutes or until a tooth pick comes out clean.
• Cool completely in the cake pan and flip out onto a serving platter.
• At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake.
• Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine.
• You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter.
• I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well.
• Bon Appetit!

WHITE CHOCOLATE BLUEBERRY BUCKLE CAKE

Steps:

• Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
• For the cake:.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the blueberries in the flour mixture to coat, then remove blueberries with a slotted spoon to a separate bowl. (The flour will help keep the blueberries from sinking and turning the batter gray.) Set both aside.
• In a large bowl, cream butter, white sugar, and brown sugar together until fluffy. Add vanilla, egg, and sour cream, beating until smooth.
• Add flour mixture to wet ingredients, half at a time, beating until smooth.
• Fold in reserved floured blueberries and white chocolate chips. Pour into prepared pan and smooth evenly. (Batter will be stiff.)
• For the topping:.
• Whisk together flour, white sugar, brown sugar, and cinnamon until combined. Add cold butter and use a pastry blender to mix until coarse crumbs are formed. (Alternatively, place all topping ingredients into the bowl of a food processor fitted with the metal blade and pulse only until coarse crumbs form.) Sprinkle over batter.
• Bake 35 to 40 minutes until toothpick inserted in the center comes out clean. Let cake cool to room temperature before cutting to serve.

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.