Healthy Blueberry Cake Food

EASY FRESH BLUEBERRY CAKE RECIPE

Steps:

• Preheat the oven to 375 F/ 190 C/180 fan/ gas mark 5. Line the bottom of a 23 cm (9'') spring form pan with baking paper and attach the ring to the base. Grease the inside of the ring with a little oil and dust with flour. Tip out excess flour and set the pan aside.
• Combine the flour with the baking powder and a pinch of salt and stir using a whisk. Set aside.
• Beat together the eggs, vanilla, sugar and oil for 2 minutes until light and fluffy. Gradually add half of the flour mixture alternating with the milk. Do not overmix.
• Using a large spoon fold in the rest of the flour in 2-3 batches alternating with the blueberries. Stir only until the dry ingredients are no longer visible.
• Pour the batter into the prepared pan and bake in the centre of the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cover loosely after 35 minutes to prevent the cake from browning too much (if necessary).
• Remove from the oven and leave to cool for 10 minutes. Gently run a spatula around the cake and remove the ring. Allow the cake to cool completely before drizzling the lemon icing and sprinkling the lemon zest over the top.
• To make the lemon icing combine the icing sugar with the lemon juice and stir until smooth.

HEALTHY BLUEBERRY CAKE

Steps:

• Preheat oven to 350. Generously grease a 9-inch round springform pan with cooking spray.
• In a large bowl, add the flour, oats, sugar, baking powder, baking soda and salt. Stir well to combine.
• In a separate medium bowl, add the yogurt, applesauce, eggs, vanilla, and lemon zest and juice. Stir well to combine, breaking up any lumps from the yogurt.
• Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix. Gently fold in blueberries.
• Transfer batter to prepared pan and bake for 40-50 minutes, until a toothpick inserted in the center comes out clean.
• Cool in pan for 10 minutes, then carefully remove and transfer to a wire baking rack to cool completely.
• Meanwhile, make the lemon glaze, if using. Add powdered sugar to a small bowl and add the lemon juice, starting with just 2 teaspoons. Add an extra teaspoon as needed, stirring constantly, until you get a good drizzling consistency.
• Once the cake is cooled, drizzle it with the lemon glaze. (And top with chocolate sauce, if desired - see notes below.)

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.

HEALTHYISH BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 X 13 pan.
• Rinse blueberries and let drain in a colander.
• Dump blueberries into pan, dump sugar over them, sprinkle some cinnamon over top, dump cake mix over blueberries-sugar mixture.
• Shake pan to evenly distribute.
• Pour buttermilk over cake mix- tipping pan to evenly distribute.
• Sprinkle cinnamon and a teaspoon of sugar over top.Do not stir.
• Bake in oven until top is light brown and blueberries start top poke through.
• Should look solid and cakey- not wet.
• Oven time could be between 20-35 minutes.

HEALTHY BLUEBERRY AND BANANA CAKE

Steps:

• Preheat your oven to 180°C Line the bottom of a 20cm deep round cake pan with baking paper, then grease it.
• Mash bananas with a fork.
• Sift baking powder and flour into a bowl and then stir in the sugar.
• Mix the oil (or butter, if using), milk, bananas and eggs in another bowl, then mix with the flour-sugar mixture.
• Pour half of the batter into the cake pan, spinkle half the blueberries over the top, then top with the rest of the batter.
• Decorate the cake with the remaining blueberries and then bake in the oven for 50-55 minutes.
• Allow the cake to cool in the pan for 10-15 minutes, then gently turn out onto a rack to finish cooling.
• Serve with sweetened cream or ice cream for a yummy afternoon tea!

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.