Best 4 Best Moist Blueberry Cake Recipes

BEST BLUEBERRY CAKE {EVER}

Steps:

• Preheat the oven to 350f/175c Grease a 9-inch spring-form pan and set aside.
• In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted (don't worry if some of the butter melts).
• Mix all the wet ingredients and sugar with the cream cheese mixture until combined. Mix in the remaining dry ingredients by hand.
• Fold in the blueberries (reserving some of them for after the batter is added to the pan).
• Add the batter evenly to the pan and then place the blueberries evenly across the top of the batter.
• Bake for 55-65 minutes or until a cake tester comes out clean, and when gently pressed, the middle of the cake should feel firm & springy. If the cake starts to brown too much cover in foil and return to the oven.
• Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack.
• In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
• Add the milk as needed 1 tablespoon at a time until it is the desired consistency.
• Once the cake has cooled, drizzle with the icing and serve.

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.

BLUEBERRY POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

THE ABSOLUTE BEST MOIST BUTTERY BLUEBERRY COFFEE CAKE

Steps:

• Set oven to 350° (set oven rack to second-lowest position).
• Grease a 13 x 9-inch baking dish.
• In a bowl sift together the first 3 ingredients.
• In a small bowl mix together the milk with whipping cream; set aside.
• In another bowl cream the butter with sugar and vanilla for about 4 minutes (no sugar granules should remain in the mixture).
• Add in eggs and cream cheese; beat until thoroughly blended.
• Add in the flour mixture alternately with milk/cream mixture.
• Spread HALF of the batter into prepared baking dish, then sprinkle the blueberries over the batter.
• Spread the remaining batter over blueberries.
• For the topping mix together the sugar with flour and cinnamon (if using) add in softened butter and mix with fingers until blended.
• Sprinkle on top of the cake batter.
• Bake for about 45-50 minutes, or until cake tests done.
• Delicious!