MAINE BLUEBERRY CAKE
Maine produces the very best blueberries-small but so sweet. When I was a little girl, my mother always made this cake in blueberry season. Served with a bit of real whipped cream, it's the best!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. , Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries. , Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack.
Nutrition Facts : Calories 288 calories, Fat 8g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 439mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
WILD BLUEBERRY STREUSEL COFFEE CAKE
The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture.
Provided by Aroostook
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts.
- Cake: Sift and combine dry ingredients in mixing bowl.
- Add blueberries.
- In another bowl, beat eggs, milk and melted butter.
- Combine milk mixture with the dry ingredients.
- Stir until blended.
- Put half of the batter in a greased and floured 9" square pan.
- Sprinkle streusel mixture over batter.
- Spread remaining batter over streusel and top with 2 tablespoons sugar.
- Bake at 400 for 35 minutes.
- Test with knife tip in center.
- Cool before cutting.
- Serve w/ a dollop of fresh whipped cream if you like.
MAINE BLUEBERRY GATEAU
Great way to use fresh picked blueberries, or frozen wild ones. Tip: Lowbush blueberries, which are wild, hold their shape well when cooking. From "The Berry Bible" by Janie Hibler.
Provided by BecR2400
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.).
- In a bowl, combine 1 cup of the flour with baking powder and salt and set aside.
- Using an electric mixer on medium-high to high speed, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. pour the batter into the prepared pan.
- In a medium bowl, combine the blueberries with the remaining teaspoon of flour and the lemon juice. Spoon berry mixture over batter.
- Bake for 1 hour at 350° or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. (If using a cake pan, slide a knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.) Dust with confectioner's sugar before serving.
Nutrition Facts : Calories 395, Fat 17.3, SaturatedFat 10.3, Cholesterol 102.6, Sodium 232.9, Carbohydrate 57.1, Fiber 1.8, Sugar 38.4, Protein 4.8
MAINE BLUEBERRY CAKE
This recipe takes the cake!! I love it for breakfast, lunch and dinner. Best with fresh blueberries, but frozen will do too. Always coat the blueberries in flour before adding them to the mixture. I don't know why, but my mother taught me that.
Provided by Aimchick
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cake.
- Preheat over to 350°.
- Coat a Bundt pan with cooking spray.
- Dust the Pan with 2 Tbsp of granulated sugar.
- Combine flour, baking powder, baking Soda and salt; set aside.
- In a large bowl, beat together sugar, butter and lemon zest until fully incorporated.
- Add eggs, one at a time and beat into mixture after each egg.
- -Add vanilla and sour cream and stir.
- Add dry ingredients and mix until fully combined.
- Fold in blueberries.
- Spoon batter into bundt pan and bake at 350° for 1 hour.
- Cool in pan 15 minutes before removing and then remove cake from pan and cool completely.
- Glaze: In a small bowl, mix powdered sugar and lemon juice.
- Drizzle over cooled cake.
Nutrition Facts : Calories 433.1, Fat 14.2, SaturatedFat 8.2, Cholesterol 98.2, Sodium 219, Carbohydrate 71, Fiber 1.5, Sugar 43.9, Protein 6.8
BLUEBERRY COFFEE CAKE
I'm always on the lookout for blueberry recipes to use up some of my wild Maine blueberries. This one was found on the net, unfortunately I don't remember the site.
Provided by Julie Bs Hive
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.
- Combine 1/3 cup flour, brown sugar, cinnamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375F oven for 25 to 30 minutes, until done. Don't overbake.
MELT IN YOUR MOUTH BLUEBERRY CAKE
This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
- Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
- In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake for 50 minutes, or until cake tests done.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g
DOWN EAST BLUEBERRY BUCKLE
This buckle won a contest at my daughter's college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter's face. -Dianne van der Veen, Plymouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan., For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter., Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake) . Cool in pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 354 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 277mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
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