Best 2 Very Blueberry Cake Recipes

Welcome to the world of tantalizing flavors, where the "Very Blueberry Cake" takes center stage. This delectable masterpiece is a symphony of blueberry goodness, promising an explosion of sweet and tangy flavors with every bite. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the journey of creating the perfect "Very Blueberry Cake." Get ready to embark on a culinary adventure that will leave your taste buds dancing and your heart filled with joy.

Let's cook with our recipes!

VERY BLUEBERRY CAKE

Very Blueberry Cake image

We grow our own blueberries, pick all summer and freeze them to use later. This extra-special recipe comes from my mother.-Roberta Strohmaier, Lebanon, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 20 servings.

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
FILLING:
1 tablespoon all-purpose flour
2 teaspoons cornstarch
1 teaspoon quick-cooking tapioca
4 cups fresh or frozen blueberries, divided
1 teaspoon grated lemon zest
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1 teaspoon lemon juice

Steps:

In a bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder; add to creamed mixture and mix well. Spread two-thirds of the batter in a greased 15x10x1-in. baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add 1/2 cup of blueberries; mash with a fork and stir well. Add lemon zest and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350° for 40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

Nutrition Facts :

NEWMANS VERY OWN LEMON BLUEBERRY CAKE WITH LEMON SAUCE

Newmans Very Own Lemon Blueberry Cake With Lemon Sauce image

Anything the Newmans do is top quality. Although I have not tried this yet, it looks like a "to die for" recipe. Found it on another website just this morning and wanted to share it.

Provided by Marie

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup shortening
3/4 cup sugar
2 eggs
1/4 teaspoon lemon extract
2 teaspoons newman own old fashioned roadside virgin lemonade (or your favorite)
2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups blueberries, fresh or frozen
1/2 cup water
1 1/2 cups newman own old fashioned roadside virgin lemonade (or your favorite)
1 1/2 tablespoons butter
fresh blueberries
mint sprig (to garnish)

Steps:

For the Cake: Preheat the oven to 350ºF and grease a 9 X 9" baking pan.
In a large bowl, beat together the shortening and sugar on medium-high speed of an electric mixer until light and fluffy Add the eggs, one at a time, beating well after each addition.
Stir in the lemon extract and the lemonade.
In a separate bowl, stir together the flour, baking powder, and salt and add to the shortening egg mixture, alternating with the milk.
Beat well after each addition- the batter should be smooth.
Sprinkle the blueberries in the bottom of the prepared baking pan.
Reserve 1/2 cup of the cake batter for the sauce and pour the remaining batter over the blueberries.
Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
For the Lemon Sauce: Place the reserved 1/2 cup of batter in a medium saucepan.
Mix the warm water with the lemonade and stir into the batter, combining well.
Over medium heat, cook and stir until the sauce is thick and bubbling.
Remove from the heat and stir in the butter.
Cut the cake into serving pieces and place each piece on an individual plate, then pour the sauce over it.
Garnish with blueberries and a mint sprig.
Serve hot or cold.

Tips:

Use fresh blueberries: Fresh blueberries have the best flavor and texture for this cake. If you can't find fresh blueberries, you can use frozen blueberries, but thaw them completely before using.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is done baking.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Use a cream cheese frosting: A cream cheese frosting is the perfect complement to the blueberry cake. It's tangy and sweet, and it pairs perfectly with the blueberries.

Conclusion:

This blueberry cake is the perfect dessert for any occasion. It's simple to make, but it's always a hit with everyone who tries it. The combination of fresh blueberries and cream cheese frosting is irresistible. So next time you're looking for a delicious and easy-to-make dessert, give this blueberry cake a try. You won't be disappointed.

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