Best 6 Fresh Blueberry Cake Recipes
Indulge in a delightful culinary journey with our exquisite Fresh Blueberry Cake, a masterpiece that tantalizes taste buds with its moist, tender crumb, bursting with the vibrant flavors of juicy blueberries. This delectable cake is a symphony of sweet and tangy notes, perfectly balanced by a hint of citrusy zest. Each bite is a celebration of blueberry bliss, enveloped in a cloud of fluffy vanilla cake batter. But that's not all; this article also features a treasure trove of other tantalizing treats, from the classic Blueberry Crumb Cake, with its irresistible streusel topping, to the charming Mini Blueberry Muffins, perfect for a quick and easy breakfast or afternoon snack. And for those who love a touch of elegance, the Blueberry Pound Cake, with its rich, dense texture and delicate crumb, is sure to impress. So, prepare to embark on a delightful baking adventure, as we guide you through each recipe, step by step, ensuring that every bite of these blueberry delights is an unforgettable experience.
Let's cook with our recipes!
FRESH BLUEBERRY COFFEE CAKE
Marian Platt of Sequim, Washington assembles this convenient cake the night before she needs it. "Just pop it in the oven the next morning. Within minutes, you're enjoying its light texture and fruity taste," she reports.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
FRESH BLUEBERRY-LEMON CAKE
Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.
Provided by Catherine Fabre
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
- Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
- Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
- Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
- Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 47.5 g, Cholesterol 48.4 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 5 g, Sodium 185.7 mg, Sugar 25.1 g
FRESH BLUEBERRY CAKE
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
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
FRESH PLUM AND BLUEBERRY UPSIDE DOWN CAKE - THE VEGAN VERSION
Make and share this Fresh Plum and Blueberry Upside Down Cake - the Vegan Version recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F or 180°C
- In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
- Add the brown sugar and stir it evenly across the surface of the pan.
- Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
- Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
- Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
- Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
- Pour batter over plums and blueberries.
- Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
- Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!
Nutrition Facts : Calories 109.5, Fat 0.5, SaturatedFat 0.1, Sodium 168.6, Carbohydrate 24.7, Fiber 0.8, Sugar 13.5, Protein 2
FRESH BLUEBERRY COFFEE CAKE
Make and share this Fresh Blueberry Coffee Cake recipe from Food.com.
Provided by breezermom
Categories Breakfast
Time 1h15m
Yield 1 10 inch coffee cake
Number Of Ingredients 14
Steps:
- Combine blueberries, 1/3 cup sugar, and 2 tbsp flour in a small saucepan; cook over medium heat for 5 minutes or until thickened, stirring constantly. Set aside.
- Cream butter, gradually add remaining 1 cup sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine the remaining 2 cups flour, baking powder, and salt; add to the creamed mixture alternately with the sour cream, beginning and ending with flour mixture. Stir in almond extract.
- Spoon half of the batter into a heavily greased 10 inch tube pan. Spoon half of the reserved blueberry mixture over the batter. Repeat the procedure with the remaining batter and blueberry mixture. Swirl through the batter with a knife. Sprinkle with pecans. Bake at 350 degrees for 50 minutes. Let cool in pan for 5 minutes. Transfer to a serving plate.
- Glaze:.
- Combine the sifted powdered sugar, 1 tbsp warm water, and 1 tsp almond extract in a small bowl. Stir with a wire whisk until smooth. Drizzle over the warm coffee cake.
FRESH BLUEBERRY / SOUR CREAM UPSIDE DOWN CAKE
One moist and blueberry delicious cake! Enjoy!
Provided by Cassie *
Categories Fruit Desserts
Time 30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degree F, In a 10 inch oven proof skillet, melt butter and brown sugar over medium heat, until sugar is well incorporated with butter and beginning to dissolve....if not completely dissolved its fine.
- 2. Stir in orange juice and evenly distribute the blueberries. Set aside.
- 3. In a bowl whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, sour cream, butter, extracts.
- 4. Pour milk mixture into the dry mixture and stir just until all is moistened.
- 5. Spoon or pour batter evenly over blueberries in pan and spread evenly.
- 6. Bake for 20 minutes or until cake begins to turn golden and is cooked through.
- 7. Leave cool for at least 10 minutes before turning over onto a serving plate. Serve with whipped cream or ice cream.
Tips for a Scrumptious Fresh Blueberry Cake:
- **Selecting the Perfect Blueberries:** Choose plump, ripe, and uniformly-sized blueberries. Avoid berries with blemishes or bruises. - **Zest for Citrusy Delight:** Enhance the flavor profile of your cake by incorporating both lemon and orange zest. This vibrant citrus duo adds a burst of freshness and complexity. - **Creaming Butter and Sugar to Perfection:** Achieve a light and fluffy texture by creaming butter and sugar until they become pale yellow and creamy. Patience is key to incorporating sufficient air for a lofty cake. - **Whisking Dry Ingredients with Precision:** Combine flour, baking powder, salt, and cardamom in a separate bowl. Whisking these dry ingredients together ensures even distribution throughout the batter. - **Alternating Wet and Dry Ingredients:** Gradually alternate between adding the wet ingredients (eggs, vanilla, buttermilk) and the dry ingredients (flour mixture) to the creamed butter and sugar. Mix until just combined to maintain a smooth batter. - **Gently Folding Blueberries:** Carefully fold the fresh blueberries into the batter using a spatula. Avoid overmixing to prevent crushing the berries and releasing too much juice, which can result in a dense cake. - **Baking with Patience:** Bake the cake at the specified temperature and duration. Resist the temptation to open the oven door frequently, as this can cause the cake to fall. - **Cooling for Optimal Texture:** Allow the cake to cool completely before frosting. This helps stabilize the cake and prevents it from crumbling when sliced.Conclusion:
Indulge in the tantalizing taste of homemade blueberry cake, a classic dessert that captures the essence of summer. With its moist and fluffy crumb, bursting with fresh blueberries, and tangy citrus notes, this cake is a delight for any occasion. Remember to follow the tips and techniques outlined above to achieve a perfect blueberry cake that will impress your loved ones.
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