Best 3 Blueberries And Cream Cake Recipes

BLUEBERRIES AND CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

BLUEBERRIES AND CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 375.
• Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour.
• In a large bowl cream together sugar, butter and eggs.
• In a smaller mixing bowl, combine 2 cups flour, baking powder and salt.
• Combine milk and water.
• Add ingredients to the first bowl alternating the milk and flour mixtures.
• When well blended, add vanilla and lemon zest.
• Dice cream cheese into SMALL cubes. The smaller the better. Add to batter.
• Fold in blueberries.
• Pour into a greased and floured 13 by 9 pan.
• Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture.
• Bake 1 hour or until golden brown on top.
• ENJOY!

BLUEBERRIES AND CREAM CAKE

Steps:

• 1. Bake in a 350 degree preheated oven. Grease and flour 2 9-inch cake pans. I have not used the flour spray with this cake, as grease and flour were recommended to me for this type of cake. I took a scratch cake mix recipe and tweaked it for my own use.
• 2. Place 1 cup fresh or fresh frozen blueberries in a bowl and, toss with 1/8 cup flour, set aside.
• 3. In a separate bowl, cream the butter well. Add sugar and cream until light and fluffy, about 3 to 5 minutes. Add the sour cream and beat in well.
• 4. Add the eggs, one at a time and beat each in well. Add the vanilla extract and mix in well.
• 5. Add the flour and milk alternately, begin and end with flour.
• 6. Fold in blueberries, just to incorporate into batter.
• 7. Pour batter into prepared pans and bake approx 20 minutes, depending on pans used. Cake will be a light golden brown across the top and begin pulling from edge slightly... don't over bake. My blueberries tend to settle on the bottom when making a layer cake, so I immediately turn my layers onto wire cooling racks and remove pans... let cool before frosting.
• 8. Beat the cream cheese well. Add the butter and beat in well. Begin beating in the powdered sugar about a cup at a time. When mixture gets too stiff, add milk about 1/2 tablespoon at a time. You may or may not use all the milk. You don't want your frosting too thin. Continue until all powdered sugar is mixed in well, add vanilla and mix in well.
• 9. Once cake is cooled, carefully spread 1/2 the frosting over the bottom layer. Add top layer and spread remaining frosting over the top layer. I don't worry about completely frosting the sides, I just kinda run the spatula around the edges and smooth the top nicely.
• 10. I begin by letting my blueberries soak in the juices and sugar. Put blueberries in juice mixture into a small boiler (I use a small non-stick boiler for this).
• 11. Begin heating on medium heat, add the butter. Mix in well and bring mixture to a full rolling boil.
• 12. Combine cornstarch and water in a separate bowl and mix well. Add the cornstarch mixture to the berries. Mix in well and quickly. Boil about another minute or so.
• 13. Remove from heat. Mixture should thicken to a nice thick blueberry sauce with nice whole blueberries in it. You do not want to smash your berries up, so mix carefully.
• 14. Let this mixture cool down. If it's too hot when you try to pour it over your cake, it will all run off. You want it to settle all over the top, with minimal run off the sides. I let mine cool at least 25 minutes until I could taste the sauce with a spoon and it not burn my mouth. Then carefully begin adding the blueberry glaze to the cake top. I used a tablespoon so I could completely get the top coated like I wanted, then I begin letting it run over the edges for a nice drizzled look.