Beth's Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my quick Blueberry Tea Cake Recipe and great item to serve at your next brunch.
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BETH’S QUICK BLUEBERRY ALMOND TEA CAKE RECIPE
Serves 8
INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) tsp pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
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Toturial vlog: How to make blueberry cake/Easy and simple blueberry cake recipe
Every summer we go oit to the wilderness ????/ forest to pick up some wild blueberries. There are many ways to make something delicious witj blurberries. You can habe it in your breakfast like smootjie, poridge, oatmeal musli and in your yogurt.
You can also make delicious blueberry milkshake, cupscakes, pie breads acakes and many more.
I am not good at baking i must say but in this video i will show the easy way of making blueberry cake/ bread, i also called it bread beacuse it does nt really taste like a real cake. This recipe is very simple and easy so you can make it even if you are not good at baling like me ????. I found this recipe in google long time ago. This was supposed to be a loaf but i could nt find my loaf tray.
There are many health benefits from eating blueberries. One is it is a good antioxidant.
Blueberry cake /bread/ loaf
You will need
Flour
Baking powder
Salt
sugar
Vanila
Vegetable Oil
Milk
Blueberries
loaf tray/baking pan/tray
#tasty#blueberrycakerecipe#easyrecipes#cakerecipe
NO BAKE BLUEBERRY ICEBOX CAKE RECIPE
1 (21oz) can blueberry pie filling
1 (8 oz) container frozen whipped topping, thawed for an hour or less
1 (1 oz) box instant vanilla pudding mix
1 box of graham crackers you wont need all it it
1 cup milk
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Hope you enjoy!
Blueberry Lemon Loaf Cake Recipe
Blueberry lemon loaf cake easy and bright dessert Top it with lemon glaze
1 ½ cups all-purpose flour / cake flour
1 ½ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup milk
1/3 cup melted butter
2 eggs
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1 cup blueberries
Glaze
1 cup confectioners' sugar
1 teaspoon lemon zest
1½ tablespoons fresh lemon juice
Blueberry Boy Bait Recipe, Easy Blueberry Cake, Blueberry Dessert Recipe
for the website, and for the Happier Holidays Cookbook!
Blueberry Boy Bait Recipe, Easy Blueberry Cake, Blueberry Dessert Recipe
Food City Kitchen with Chef Walter and Jan Charles - Walter's Blueberry Boy Bait
You know a cake is good if it's good enough to bait a guy! Walter shows a variation on his mother's Blueberry Boy Bait; a simple and easy blueberry dessert that is just delicious. Fresh blueberries are layered into a skillet with a moist yellow cake recipe, and the result is a fun, pretty and just plain delectable. Try this beautifully easy blueberry cake recipe - and you'll see for yourself why it got it's name!
Announcer: VLT Local 8 presents The Food City Kitchen.
Chef Walter: All right. Let's get this name thing out of the way first. Last Saturday morning, I was watching CBS This Morning, which I generally do only on Saturdays. That's not true. They had a chef on who was of Scotch ancestry, as I am, raised on a farm in New England, as I was not; and now has a prize-winning restaurant in New York City that only serves Spanish food. I thought that guy is mixed up enough that what he does ought to be good.
Jan: It ought to be good. The name is fabulous, you got to admit.
Chef Walter: I got . . . I thought about changing the name because it's a little bit sexist, but I thought what the heck.
Jan: You could call it a girl-getter.
Chef Walter: I could.
Jan: Yeah.
Chef Walter: Then I'd have to put grapes in it or something, you see? All the words . . .
Jan: True.
Chef Walter: What I'm doing, in case you can't tell, I've made a pretty routine cake batter: Butter, sugar, I added a couple of egg yolks to that, a ½ cup of milk, and 1½ cups of flour with about a teaspoon of baking powder added. All that was worked together. I then had whipped the egg whites to the point that they formed stiff peaks with another ¼ cup of sugar, and I folded that in. You don't want to stir that baby. You've gone through a lot of trouble to beat the air into those egg whites, don't now go to a lot of trouble to beat it out.
Jan: You'll do that if you fold in your berries too much, too.
Chef Walter: Yeah. With both of these, you're folding because this batter's pretty delicate. Jan, do you still, when you're any sort of berries or fruit in a cake, do you still put flour on the . . .
Jan: I do every time. The only reason I do it is because my grandmother told me to.
Chef Walter: Yeah, mine did too, and so did the chef the other day. This 1½ cups blueberries on here had about 1 tablespoon of sugar.
Jan: It's supposed to keep them from . . .
Chef Walter: Flour. Pardon me. I'm thinking sugar because I'm getting ready to put some on the top.
Jan: It's supposed to keep them from sinking.
Chef Walter: It kind of does, more or less.
Jan: Sometimes.
Chef Walter: I put it in a 9-inch pan that you've lined with parchment paper. Spray it with baking spray or butter it, as we used to do 100 years ago. That's the last tablespoon of sugar to give it a finished top. Look at the centerpiece. It's beautiful. Look at the blueberry boy baked up. You can put whip cream on it, you can put powdered sugar, as I did. You notice I sprinkled a little sugar on the top to give it a little more finished look. I cut the paper. Let's see if I . . . never, Jan, write this down. See. They sunk. Isn't that pretty? That's good.
Jan: It's still beautiful.
Chef Walter: Never cut the first slice out on the air. Get the recipe: Chef's Recipe, 3450 Papermill Drive, Knoxville, Tennessee 37919; sending a self-addressed stamped envelope or you could just go to our web channel, that's Volunteertv.com. It's posted there. You can get it and have it for supper.
Jan: Good weather for berry picking.
AMAZING Lemon Blueberry Cake | Sweetest Menu
You'll love this soft and tender Lemon Blueberry Cake. Two soft and tender cakes filled with lemon zest and fresh blueberries, all topped with tangy cream cheese frosting. This gorgeous cake is perfect for celebrations and birthdays!
Find the full recipe on Sweetest Menu
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