Best 5 Blueberry Mystery Cake Recipes
Indulge in the delightful Blueberry Mystery Cake, a culinary enigma that tantalizes taste buds with its moist, fluffy texture and bursting blueberry flavor. This enticing cake is a symphony of sweet and tangy notes, with a hint of mystery that keeps you coming back for more. Discover the secret behind its captivating name as you embark on a delightful baking journey, guided by our easy-to-follow recipe.
But that's not all! This article is a treasure trove of blueberry-inspired treats, offering a diverse collection of recipes to satisfy any sweet craving. Dive into the luscious Blueberry Coffee Cake, a perfect companion for your morning cup of joe, or savor the Blueberry Swirl Cheesecake, a creamy and decadent delight. If you're in the mood for something refreshing, the Blueberry Lemonade Pie is sure to hit the spot, with its zesty citrus flavor and burst of blueberry goodness.
And for those who love their blueberries in a more portable form, the Blueberry Muffins provide a grab-and-go snack that's packed with flavor. With each recipe carefully crafted to showcase the versatility of this beloved berry, this article is a blueberry lover's paradise. So, gather your ingredients, preheat your oven, and let's embark on a delectable adventure, one blueberry masterpiece at a time!
BLUEBERRY DUMP CAKE
A 4 ingredient dessert recipe where juicy blueberries are the star.
Provided by Christi Johnstone
Categories Dessert
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 F and lightly grease a 9 x 13 inch baking pan.
- Dump both cans of pie filling into the pan and spread it evenly so that no part of the bottom of the pan is visible. Use a spoon or measuring cup to sprinkle the dry cake mix over the blueberry filling. Do your best to cover the blueberries evenly.
- Add the butter in pats to cover the cake mix, then sprinkle in the fresh blueberries.
- Bake for 45 minutes, or until the top looks golden brown. Serve warm on its own or with a scoop of vanilla ice cream. Enjoy!
Nutrition Facts : Calories 207 kcal, Carbohydrate 29 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 225 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
SIMPLE BLUEBERRY CAKE
Make this simple blueberry cake recipe! This blueberry cake is tender and delicious, loaded with blueberries, and not too sweet. It's naturally sweetened and whole grain as written, too (check recipe notes for more flour options). Recipe yields one 9-inch round cake, enough for 8 slices.
Provided by Cookie and Kate
Categories Cake
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line the base of a 9-inch springform pan with parchment paper cut to fit inside. Butter the sides of the pan to prevent the cake from sticking.
- In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Stir them together with a whisk.
- In a medium mixing bowl, combine the maple syrup and butter and beat together with a whisk. Add the eggs and beat well, then add the buttermilk and vanilla. Mix well. (If the butter solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts, then stir again.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss 2 cups of the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
- Pour the batter into the prepared pan. Distribute the remaining blueberries on top, focusing them more toward the center of the cake. Sprinkle the top of the blueberries with the turbinado sugar.
- Bake for 34 to 38 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean (blueberry bits aside). Place the cake on a cooling rack to cool. Before releasing the springform sides, you might need to run a butter knife along the outer edge of the cake to loosen it from the pan.
- Serve as desired. Store leftover cake covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Or, freeze leftover cake for up to 3 months.
Nutrition Facts : ServingSize 1 slice of cake, Calories 291 calories, Sugar 20.4 g, Sodium 269.1 mg, Fat 11.4 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 43.8 g, Fiber 4.2 g, Protein 6.2 g, Cholesterol 71.6 mg
ALICE'S EASY BLUEBERRY CAKE
This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.
Provided by JLI1108
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g
BLUEBERRY CAKE
Bursting with fresh blueberries, this flavorful cake from Lori Sandler's "The Divvies Bakery Cookbook" is made without eggs, nuts or dairy, so even those with food allergies can enjoy a slice worry-free.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-9-inch cake or one 12-by-8-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray a 9-by-9-inch or 12-by 18-inch baking pan with nonstick cooking spray; set aside.
- In a medium bowl, whisk together cake flour, baking powder, and salt; set aside. In a small bowl, whisk together egg replacer and seltzer until dissolved and frothy; set aside.
- Cream margarine in the bowl of an electric mixer fitted with paddle attachment. Add 1 cup sugar and continue mixing until creamed together, scraping down sides of bowl as necessary. Add egg replacer mixture and vanilla; beat until well combined, scraping down sides of bowl as necessary. Slowly add flour mixture in three additions, alternating with soy milk and beginning and ending with flour mixture, beating well after each addition. Continue beating until batter is smooth and stiff. Gently fold blueberries into batter.
- Pour batter into prepared pan, spreading evenly. In a small bowl, mix together remaining 1/4 cup sugar and cinnamon; generously sprinkle over cake. Transfer cake to oven and bake until a cake tester inserted into the center comes out clean, about 45 minutes, rotating pan halfway through baking. Cake can be served warm straight from the pan.
BLUEBERRY CAKE
Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy
Provided by Moje Gotowanie team
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
- In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
- Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.
Tips:
- Use fresh blueberries: Fresh blueberries will give your cake the best flavor and texture. If you can't find fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake to rise evenly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
Blueberry Mystery Cake is a delicious and easy-to-make cake that is perfect for any occasion. It's moist, flavorful, and has a beautiful blueberry swirl. Follow these tips to make the best Blueberry Mystery Cake:
- Use fresh blueberries.
- Don't overmix the batter.
- Bake the cake in a preheated oven.
- Let the cake cool completely before frosting it.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
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