Wild Blueberry Cake Food

SIMPLE BLUEBERRY CAKE

Steps:

• Topping
• Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
• Cake
• Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
• Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
• Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
• Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

WILD BLUEBERRY BUNDT CAKE

Steps:

• Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
• In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
• Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
• Sift flour, baking powder& salt into another large bowl.
• Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
• Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
• Scrape into prepared pan& smooth top.
• Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
• While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
• Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
• Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.

WILD BLUEBERRY FLAN

Steps:

• In large bowl, beat butter with sugar until blended. Beat in egg and almond extract. In separate bowl, whisk together flour, baking powder and salt. Pour over batter and stir until blended. Pat over bottom and 2-inches up side of greased 10-inch springform pan. Set aside. Toss blueberries with Liqueur and lemon rind. Spread over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract. Spread evenly over blueberries. Bake in center of preheated 350 degree oven for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges and serve.

WILD BLUEBERRY CAKE

Steps:

• Cake.
• Preheat oven to 350 degrees.
• Grease a bundt pan, dust with flour, set aside.
• Beat butter, 1 cup sugar in large bowl until fluffy.
• Next beat in egg yolks, one at a time.
• Mix in orange, lemon and lime rinds.
• In fresh bowl beat eggs whites till soft peaks form.
• Mix in remaining 1/2 cup of sugar until peaks become firm.
• In a small bowl whisk flour, baking powder and salt.
• Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
• Batter will be stiff.
• Fold in egg whites and add 3 cups of blueberries.
• Pour into prepared pan.
• Bake in center of oven at 350 degrees for 45- 55 minutes.
• Let cake cool on rack in pan for 20 minutes.
• Glaze.
• While waiting for cake to cool prepare glaze.
• In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
• Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.

WILD BLUEBERRY STREUSEL COFFEE CAKE

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.