Heirloom Blueberry Cake Food

HEIRLOOM BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix sugar, vegetable oil, eggs, salt, cinnamon, buttermilk, flour, baking powder, and blueberries, stirring after each addition, in a large bowl. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

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!

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.

EASY BLUEBERRY CAKE

Steps:

• Preheat the oven to 180 degrees and line or grease the tin. Start by creaming the butter with the sugar until light and fluffy
• Beat the eggs and add to the creamed sugar and butter, stirring with a wooden spoon continuously.
• The flour sifted with salt, baking powder and cinnamon must slowly be combined into the mixture.
• Now add your blueberries to the mixture.
• Add your mixture to the tin and allow bake for 45 - 50 minutes.
• Allow to cool and optionally you can garnish with clotted cream and/or blueberry compote.

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.