Best 5 Blueberry Cake With Vanilla Butter Sauce Recipes
Indulge in a culinary delight with our tantalizing blueberry cake topped with a velvety vanilla butter sauce. This delectable dessert combines the sweet and tangy flavors of fresh blueberries with a moist and fluffy cake batter, creating a symphony of flavors in every bite. The vanilla butter sauce adds an extra layer of richness and creaminess, making this cake irresistible. Whether you're a seasoned baker or a novice in the kitchen, follow our step-by-step instructions and discover the joy of creating this blueberry masterpiece. Additionally, you'll find variations of this classic cake, including a gluten-free option and a decadent blueberry bundt cake recipe. Get ready to impress your friends and family with this delightful treat that's perfect for any occasion.
Let's cook with our recipes!
EASY BLUEBERRY CAKE WITH A VANILLA GLAZE
Steps:
- Heat oven to 350 degrees (180° celcius). Grease and flour an 8 inch (20 cm) cake pan or 9 inch (23 cm) bundt/tube pan.
- In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar, yogurt and milk, beat for 1 minute until smooth. Then add the flour, baking powder, baking soda and zest, beat until well combined, approximately another minute. Toss the blueberries with the teaspoon of flour and gently fold half of the berries into the batter.
- Pour the batter into the prepared cake pan, then top the batter with the remaining half of the blueberries, bake for approximately 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, dust with powdered sugar or drizzle with Vanilla Glaze.
Nutrition Facts : Calories 309 kcal, Carbohydrate 44 g, Protein 5 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 56 mg, Sugar 29 g, ServingSize 1 serving
BLUEBERRY CAKE WITH VANILLA BUTTER SAUCE
Yumaroo, this is a very moist blueberry cake. There's a slight crunch on the top and the vanilla butter sauce is wonderful. Not only will we use the sauce on this recipe, but it can also be added to recipes too. Delish!
Provided by Cheryl Culver
Categories Fruit Desserts
Time 1h
Number Of Ingredients 13
Steps:
- 1. Cream butter and sugar.
- 2. Stir in eggs.
- 3. Sift flour and baking powder together.
- 4. Add to creamed mixture alternately with milk; beating well.
- 5. Coat blueberries with a small amount of additional flour to assure even distribution of berries in cake (about 1 1/2 Tbsp).
- 6. Fold into batter.
- 7. Lightly greased 8- or 9-inch square pan.
- 8. Pour batter into the pan.
- 9. Bake at 350 degrees for 30 minutes.
- 10. NOTE: If you don't have a double boiler, you can use two pans that fit together. Put about 1-2 inches of water in the bigger pot, get it to boil, and then proceed with this recipe.
- 11. To prepare sauce: Mix butter and sugar in top of a double boiler.
- 12. Blend in egg yolk and boiling water.
- 13. Stir vigorously while blending the egg yolk in the boiling water so the egg does not cook in the mixture.
- 14. Cook over hot water until mixture thickens, stirring frequently (about 15 minutes on medium heat).
- 15. Stir in vanilla.
- 16. Spoon hot sauce over blueberry cake.
- 17. Cut into squares.
BLUEBERRY CAKE WITH WOJAPI SAUCE
This is my grandmother's recipe, and the sauce is traditional Cherokee, which has been passed down for generations. It is very versatile and can be used on fry bread, pancakes, waffles and other desserts.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, combine sugar and flour; stir in milk and vanilla. Place butter in a greased 5-3/4x3x2-in. loaf pan. Pour batter into pan (do not stir). Sprinkle with blueberries., Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before inverting onto a serving plate., In a small saucepan combine sugar and cornstarch. Stir in water until smooth; add blueberries. Bring to a boil. Reduce heat; cook and stir until thickened, 1-2 minutes. Serve warm over cake with ice cream if desired.
Nutrition Facts : Calories 323 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 234mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 2g fiber), Protein 3g protein.
BLUEBERRY CAKE WITH BROWN SUGAR SAUCE
This recipe comes from a cookbook titled The First Batch of Treasured Recipes from Home by Kyla Pierik and was purchased at Apple Berry Farm Market in my hometown. The blueberry cake is warmed and then you pour the heated sauce over top. Some may find it a tad bit sweet, but in our household it was a definite winner.
Provided by Nova Scotia Cook
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake, cream sugar and shortening.
- Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
- Add blueberries last and pour into 9" x 9" baking dish.
- Bake for 35-40 minutes at 300 degree or until centre is set.
- For the sauce, mix brown sugar, flour and salt together in a saucepan.
- Add boiling water and cook over low heat until thickened.
- Add butter and vanilla last.
- Stir and serve over warm blueberry cake.
BLUEBERRY QUICK BREAD WITH VANILLA SAUCE
This loaf is chock-full of blueberries-two whole cups! When you pour the vanilla sauce over the bread, it makes it moist--almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat. -Sue Davis, Wausau, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in vanilla. Serve with blueberry bread. Freeze option: Securely wrap and freeze cooled loaf in foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.
Nutrition Facts : Calories 608 calories, Fat 30g fat (15g saturated fat), Cholesterol 102mg cholesterol, Sodium 424mg sodium, Carbohydrate 82g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Fresh blueberries are best for this cake, but frozen blueberries can also be used.
- If using frozen blueberries, thaw them and drain them before adding them to the batter.
- Do not overmix the batter, as this can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting it.
- For a richer flavor, use brown sugar instead of granulated sugar in the vanilla butter sauce.
- Serve the cake with a dollop of whipped cream or ice cream.
Conclusion:
This blueberry cake with vanilla butter sauce is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the vanilla butter sauce is the perfect complement. With a few simple tips, you can make this cake a success. So, preheat your oven and get ready to bake!
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