Dessert - Fresh blueberry cake recipe uk

Author: Dennis Navarez

This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. This indulgent, easy summer bake is loaded with blueberries and has cream cheese added to not only the icing, but the batter too!

Best Blueberry Cake {EVER}
Blueberry cake
Simple Blueberry Cake
Blueberry Cake
Can I use fresh blueberries for baking?
Should you coat blueberries in flour before baking?
What makes a cake moist and fluffy?

Best Blueberry Cake {EVER}

This indulgent, easy summer bake is loaded with blueberries and has cream cheese added to not only the icing, but the batter too!
Provided by: Erren Hart
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

Nutrition:

How to cook:

For the cake:
Preheat the oven to 350f/175c Grease a 9-inch spring-form pan and set aside.
In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted (don't worry if some of the butter melts).
Mix all the wet ingredients and sugar with the cream cheese mixture until combined. Mix in the remaining dry ingredients by hand.
Fold in the blueberries (reserving some of them for after the batter is added to the pan).
Add the batter evenly to the pan and then place the blueberries evenly across the top of the batter.
Bake for 55-65 minutes or until a cake tester comes out clean, and when gently pressed, the middle of the cake should feel firm & springy. If the cake starts to brown too much cover in foil and return to the oven.
Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack.
For the icing:
In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
Add the milk as needed 1 tablespoon at a time until it is the desired consistency.
Once the cake has cooled, drizzle with the icing and serve.

Notes: Blueberry Cake, Ingredients · Dry ingredients – All purpose flour, salt, and baking powder. · Wet ingredients – Sugar, eggs, milk, vanilla extract, and butter.

Easy BLUEBERRY CAKE recipe - soft like a sponge cake but moist

Today quick and easy recipe, if you are in quarantine you can safely use the frozen blueberries
Duration: 4:18

Blueberry cake

Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy
Provided by: Moje Gotowanie team
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: Polish
Number of ingredients: 10

Ingredients:

How to cook:

Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don’t worry if a few lumps remain. Add the blueberries mixed with flour.
Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

Notes: Lemon and Blueberry Drizzle Cake, For the sponge · 100g Butter (unsalted) (softened) · 175g Self-raising white flour · 1 tsp Baking powder · 175g Billington's Unrefined Golden Caster Sugar · 2 Egg(s)

Simple Blueberry Cake

Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 12

Ingredients:

1 cup ( 250 mL) packed brown sugar
1 tsp ( 5 mL) ground cinnamon
2 tbsp ( 30 mL) melted butter
½ cup ( 125 mL) butter, softened
1 cup ( 250 mL) granulated sugar
2 eggs
1 tsp ( 5 mL) vanilla
2 cups ( 500 mL) all-purpose flour
2 tsp ( 10 mL) baking powder
¾ tsp ( 4 mL) salt
⅔ cup ( 170 mL) milk (1%)
2 cups ( 500 mL) wild, fresh or frozen blueberries

Nutrition:

How to cook:

Topping
Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
Cake
Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

Notes: Best Blueberry Cake {EVER}, This is the best blueberry cake EVER - it truly is delectable. The secret ingredient in the recipe is cream cheese - It makes a moist, rich and amazing cake

Blueberry Cake

Blueberry Cake is a fluffy and decadent little dessert. It's perfect for slicing up after a big meal of enjoying with a steaming cup of coffee for breakfast. Either way you'll be snacking on this succulent cake any time of day or night, but no judgement here!
Provided by: Joanna Cismaru
Total time: 70 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

Nutrition:

How to cook:

To 350 degrees F (175 degrees C). Grease a 9-inch round pan or a 9-inch square pan.
Cream the 3/4 cup butter with the 3/4 cup sugar until fluffy. Mix in the salt and vanilla. Add the egg yolks to the sugar mixture and beat until creamy.
Combine 2 1/4 cups flour with the baking powder; add the flour mixture and the milk to egg yolk mixture and mix until well combined.
Coat berries with 1 1/2 tablespoon flour and fold into the batter.
In a separate bowl, beat the egg whites until soft peaks form. Add 1/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold the egg whites into batter. Pour into the prepared pan. Sprinkle top with remaining 1 1/2 tablespoon sugar.
Bake for 50 minutes, or until cake tests done.
Let the cake cool in the pan for 5 minutes then transfer it to a cooling rack to finish cooling. Dust with icing sugar if preferred and serve.

Notes: Fresh Blueberry Cake Recipe, Step 1. Preheat oven to 350 degrees F (175 degrees C). · Step 2. Sift flour, baking powder, sugar, and salt together in a large bowl. · Step 3. Combine lemon zest Missing: uk | Must include: