How To make Blueberry Batter Cake
2 c Blueberries
Juice of 1/2 lemon 1/2 c Sugar
3 tb Butter
1/2 c Milk
1 c Flour
1 ts Baking powder,double-acting
1/4 ts Salt
2/3 c Sugar
1 tb Cornstarch
1/4 ts Salt
1 c Boiling water
8 inch baking pan; put cleaned berries into pan and sprinkle with lemon
juice. In a mixing bowl, cream 1/2 c. sugar and butter; add milk alternately with flour, baking powder and salt which have been mixed together. Pour batter over berries. Combine 2/3 c. sugar, cornstarch and salt; sprinkle over top of cake. Pour boiling water over all. Bake at 350 degrees, 45 minutes to 1 hour. -----
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Professional Baker Teaches You How To Make LEMON BLUEBERRY LOAF!
Chef Anna Olson takes you from step 1 to step yum and teaches you how to bake this delightful fruit based loaf.
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Ingredients
Cake
1 cup (200 g) granulated sugar
Zest of 3 lemons
2 large eggs
½ cup (125 mL) half-&-half (10%) cream
1/3 cup (80 mL) vegetable oil
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
1 cup (250 mL) fresh blueberries
Lemon Icing
2 Tbsp (30 mL) lemon juice
1 cup (130 g) icing sugar, sifted
Directions
1. Preheat the oven to 350 F (180 C). Grease and flour a 8 ½ -x-4 ½ -inch loaf tin and line the bottom and sides (just the long sides is fine) of the pan with parchment paper so that the paper comes over the sides.
2. Measure the sugar into a large mixing bowl and finely zest the lemons into it, whisking to stir in the zest (this draws out the oils). Whisk in the eggs, followed by the cream, oil and vanilla.
3. Sift the flour, baking powder and salt over the bowl and whisk until the batter is smooth. Gently stir in the blueberries and then pour this into the prepared pan and bake for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the tin before removing to cool on a rack.
4. For the icing, whisk the lemon juice into the icing sugar by hand until smooth and flowing. Pour this over the cooled loaf and let a little drip over the sides. The loaf can be sliced right away, but letting it sit for an hour allows the glaze to set up for tidier slicing.
The loaf will keep, well-wrapped on the counter for up to 4 days.
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Blueberry Cheesecake | Eggless Dessert Cake Recipe | Beat Batter Bake With Priyanka
Learn how to make Blueberry Cheesecake, an eggless desert cake recipe with Priyanka.
Not in mood to bake, yet crave to have a delicious cake? Well, Blueberry cheesecake is an answer to your craving. Perfect on a lazy day, this no bake, eggless cake recipe will surely leave you wanting for more such recipes for sure.
Ingredients:
2 cups of biscuit crumbs
2/3rd cups of melted unsalted butter
1 ½ cups of melted white chocolate
½ cup of unsalted butter
1 cup of whip cream
½ cup of room temperature cream cheese
1 cup of sifted icing sugar
2/3rd cups of blueberry pie filling
Method:
- In 8 by 8 inch square tin, arrange a parchment paper/ use the mousse patti, arrange on a tray. If you don’t have these pattis make in a loose bottom pan.
- Make biscuit base with 200 gms crushed biscuits and 120ml of melted unsalted butter. Press this onto the prepared trays.
- Keep it aside to set.
- Melt 350 gms of white chocolate with 100 ml of unsalted butter.
- Whip 200 ml of cream till its stiff peaks.
- Take 350 gms of room temperature cream cheese and 100 gms of sifted icing sugar and whip together. Add white chocolate with 100 gms of blueberry pie filling. Mix together with a spatula. Then gently fold in whipped cream.
- Spoon this mixture in the prepared tin. And let it set for at least 4 hours.
- With the help of parchment paper, pull the cheesecake/ once set, open the mousse pattis spoon some blueberry pie filling on top and serve these cute individual cheesecakes.
Host: Priyanka Doshi
Copyrights: Rajshri Entertainment Private Limited
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Please watch the whole video on the main page. I wasn't a super big fan of this recipe. But I'm sure a lot of you will love it. The full recipe is listed in the 5 minute long video.