Best 5 Blueberry Brunch Cake Recipes
If you are craving a delectable breakfast treat to brighten up your brunch table, look no further than the exquisite blueberry brunch cake. This mouthwatering cake boasts a moist and fluffy crumb, punctuated by an explosion of juicy blueberries that burst with flavor in every bite. Infused with a hint of citrus zest and warm spices, this delightful cake will tantalize your taste buds and leave you wanting more. Its vibrant purple hue adds a touch of elegance and charm to any occasion, making it a perfect centerpiece for your brunch gathering. Whether you prefer a classic or a modern twist, there are countless variations of this delectable cake, each offering a unique culinary experience. So, let's embark on a delightful journey to discover the best recipes for blueberry brunch cake that will make your taste buds sing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY BRUNCH CAKE
Looking for a fruit dessert? Then check out this blueberry brunch cake sprinkled with sugar and cinnamon that's perfect for holidays.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
- Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
- Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.
Nutrition Facts : Calories 285, Carbohydrate 41 g, Cholesterol 65 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg
BLUEBERRY-POPPY SEED BRUNCH CAKE
"For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They're easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag."
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan., For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan. , In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.
Nutrition Facts : Calories 387 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 235mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY POPPY SEED BRUNCH CAKE RECIPE
Provided by BobLongo
Number Of Ingredients 20
Steps:
- YIELD 8 servings TIME 1 hour 20 minutes Step 1 Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. Step 2 In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Step 3 In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool
BLUEBERRY POPPY SEED BRUNCH CAKE
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease and flour bottom and sides of 9- or 10-inch springform pan. In large bowl, beat 2/3 cup sugar and margarine until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt add to margarine mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. In medium bowl, combine all filling ingredients spoon over batter.Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.In small bowl, combine powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. HIGH ALTITUDE - Above 3,500 feet: Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Per Serving: Calories 380 Protein 5g Carbohydrate 55g Fat 17g Sodium 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BLUEBERRY-POPPY SEED BRUNCH CAKE
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine beat until light and fluffy. Add lemon peel and egg beat 2 minutes at medium speed.2. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.3. In another medium bowl, combine all filling ingredients mix well. Spoon over batter.4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes remove sides of pan.5. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.High Altitude (above 3500 feet): Increase flour in cake to 1 3/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 4 g 20% * Cholesterol: 35 mg 12% * Sodium: 300 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 2 g 8% * Sugars: 34 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
Tips:
- Mise en Place: Before you start baking, ensure all your ingredients and equipment are ready. This will streamline the process and prevent scrambling for missing items.
- Fresh Berries: Use fresh, ripe blueberries for the best flavor and texture. If fresh blueberries are unavailable, frozen blueberries can be substituted, but thaw them completely before using.
- Lemon Zest: Adding lemon zest to the cake batter enhances its flavor and adds a refreshing citrus note. Make sure to use organic lemons to avoid pesticides and wax coatings.
- Sour Cream: Using full-fat sour cream in the batter contributes to the cake's moist and tender crumb. If you don't have sour cream, you can substitute buttermilk or plain yogurt.
- Mixing Technique: Creaming the butter and sugar together until light and fluffy is essential for incorporating air into the batter, resulting in a taller, more tender cake.
- Folding the Berries: Gently fold the blueberries into the batter to avoid breaking them. Over-mixing can cause the blueberries to bleed into the batter, resulting in a less vibrant color.
- Baking Time: Keep a close eye on the cake while it's baking. The baking time may vary depending on your oven, so check the cake a few minutes before the recommended time to ensure it doesn't overcook.
Conclusion:
With its delectable flavors and textures, the Blueberry Brunch Cake is an excellent choice for a special breakfast, brunch, or afternoon tea gathering. The tantalizing aroma of blueberries, lemon, and vanilla will fill your kitchen as the cake bakes, creating an inviting and cozy atmosphere. Whether enjoyed warm with a dollop of whipped cream or at room temperature with a sprinkling of powdered sugar, this cake is sure to impress your friends and family. So next time you're looking for a sweet treat that combines the flavors of summer with the comfort of a classic cake, give this Blueberry Brunch Cake a try - you won't be disappointed!
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