Indulge your taste buds with a delectable treat – a Blueberry Raspberry Cake that tantalizes the senses with its vibrant colors and explosion of flavors. This culinary masterpiece combines the sweetness of blueberries and the tartness of raspberries, nestled within a moist and fluffy cake batter. Each bite offers a symphony of flavors, while the cream cheese frosting adds a luscious richness that perfectly complements the fruit filling.
This article presents a collection of three mouthwatering recipes, each offering a unique twist on the classic Blueberry Raspberry Cake. The first recipe showcases a traditional layer cake, where layers of fluffy vanilla cake alternate with layers of fruit filling, creating a towering delight. The second recipe introduces a charming bundt cake, where the batter is swirled with vibrant blueberry and raspberry purees, resulting in a mesmerizing marbled effect. And for those who prefer individual servings, the third recipe presents delectable muffins, bursting with juicy blueberries and raspberries, perfect for a quick breakfast or afternoon snack.
LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE
Steps:
- For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
- For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.
BLUEBERRY AND RASPBERRY CAKE
Make and share this Blueberry and Raspberry Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
- For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
- Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
- Combine berries in small bowl.
- Pour half of batter into prepared pan.
- Spoon berries over.
- Spread remaining batter over berries.
- Sprinkle with topping.
- Bake until tester inserted in center comes out clean, about 1 hour.
- Cut into squares.
Nutrition Facts : Calories 498.1, Fat 20.4, SaturatedFat 12.2, Cholesterol 81.6, Sodium 303, Carbohydrate 74.8, Fiber 2.1, Sugar 44.1, Protein 5.8
RASPBERRY OR BLUEBERRY ALMOND COFFEE CAKE
I got this recipe from a Cooking Light cookbook and have made it several times. It is a great alternative to your everyday pancakes or eggs. While the recipe originally calls for the use of raspberries, my family likes using blueberries better! You MUST try this!
Provided by kristinlwilliams
Categories Breads
Time 55m
Yield 1 coffeecake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Combine raspberries (or blueberries) and brown sugar in a bowl. Set aside.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and egg in a small bowl. Stir well.
- Add to the flour mixture, stirring just until moist.
- Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
- Top with raspberry (or blueberry) mixture.
- Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds.
- Bake at 350°F for 40 minutes. Let cool slightly.
- Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.
Nutrition Facts : Calories 181.9, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.9, Sodium 145.8, Carbohydrate 32.4, Fiber 1.5, Sugar 18.9, Protein 3.6
RASPBERRY & BLUEBERRY LIME DRIZZLE CAKE
Steps:
- Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped). Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.
Tips:
- To ensure the cake bakes evenly, use a light-colored metal baking pan and place it in the center of the oven. - For a moist and tender cake, do not overmix the batter. Mix just until the ingredients are combined. - If you don't have fresh blueberries and raspberries, you can use frozen berries. Just thaw them before using. - To prevent the berries from sinking to the bottom of the cake, toss them in a little flour before adding them to the batter. - For a gooey, sticky topping, brush the cake with melted butter and sprinkle with cinnamon sugar before baking. - Serve the cake warm with a scoop of vanilla ice cream or whipped cream.Conclusion:
This blueberry raspberry cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and tender crumb, sweet and tangy berries, and gooey, sticky topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this blueberry raspberry cake a try. You won't be disappointed!
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