Best 5 Blueberry Ripple Cake Recipes

**Blueberry Ripple Cake: A Classic Treat with a Burst of Blueberry Swirls**

Indulge in the delightful flavors of a classic blueberry ripple cake, a timeless dessert that combines the comforting taste of vanilla sponge cake with the vibrant burst of sweet blueberries. This delectable treat features a tender crumb, a moist texture, and a stunning marbled effect created by swirls of blueberry filling. Perfect for any occasion, from family gatherings to afternoon tea parties, this blueberry ripple cake is sure to be a hit with dessert lovers of all ages. Our collection of recipes offers a variety of options to suit your preferences, whether you prefer a traditional version with fresh blueberries or a modern twist with a blueberry compote filling. With easy-to-follow instructions and helpful tips, these recipes guide you through the process of creating a beautiful and delicious blueberry ripple cake that will impress your friends and family.

Let's cook with our recipes!

SIMPLE BLUEBERRY CAKE

Simple Blueberry Cake image

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

Ingredients

1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cinnamon
½ cup maple syrup or honey
6 tablespoons melted butter
2 eggs, preferably at room temperature
⅔ cup buttermilk*
2 teaspoons vanilla extract
3 cups blueberries, fresh (1 ½ pints) or frozen, divided
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Optional serving suggestions: Vanilla ice cream, Greek yogurt or whipped cream

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

BLUEBERRY RIPPLE CAKE

Blueberry Ripple Cake image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 8

Ingredients

1 cups light brown sugar
1 cups flour
1.5 tablespoons cinnamon
1 teaspoons salt
0.5 cups butter
0.5 cups pecans
18 ounces white cake mix
1.5 cups blueberries

Steps:

Mix well sugar, flour, cinnamon, salt, and butter. Add pecans and blend thoroughly. Prepare cake mix per instructions.
Sprinkle 1/2 sugar mixture over bottom of greased 13x9 baking pan. Spread cake batter evenly over sugar mixture. Sprinkle blueberries and rest of sugar mix over cake batter. Use knife to fold blueberries and sugar mix into cake batter for a ripple effect.
Bake at 350°F for about 40 minutes or until toothpick comes out clean. Let cool. Cut into squares.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FRESH BLUEBERRY CAKE

Fresh Blueberry Cake image

This is a DELICIOUS blueberry cake made with fresh blueberries! It is great with confectioners sugar or whipped cream on top!

Provided by Cheligurl

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 cup white sugar
¼ teaspoon salt
⅓ cup shortening
¾ cup milk
1 egg
1 teaspoon lemon zest
1 cup blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.
Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.
Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 52.9 g, Cholesterol 25.1 mg, Fat 10 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 213.5 mg, Sugar 28 g

ALICE'S EASY BLUEBERRY CAKE

Alice's Easy Blueberry Cake image

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

Ingredients

2 ½ cups all-purpose flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs, beaten
2 teaspoons vanilla extract
2 cups fresh blueberries
2 teaspoons all-purpose flour, or as needed
2 tablespoons butter, melted
2 tablespoons white sugar, or more to taste

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

MELT IN YOUR MOUTH BLUEBERRY CAKE

Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

Ingredients

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

Tips:

Use fresh blueberries for the best flavor. If using frozen blueberries, thaw them before adding them to the batter.
Do not overmix the batter. Overmixing can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
If you don't have a mixer, you can make the batter by hand. Just be sure to mix it until it is well combined.
This cake can be stored at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 5 days.

Conclusion:

Blueberry ripple cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture, sweet blueberry flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this blueberry ripple cake a try.