The easiest Blueberry Cake Recipe ???? ????
Hi everyone,
My name is Tracy and I bake, cook and garden in Toronto, Canada.
This is one of my absolute favourite cakes to make for my family & friends especially when local fresh blueberries are in season. When blueberries are not in season, I replace them with the same amount of frozen blueberries...and just make sure to bake it a little longer as frozen blueberries may require extra baking time. We eat my Blueberry Cake for breakfast as well as desserts (with a bit of whipped cream) & a lot of extra fresh blueberries! Enjoy my recipe! Tracy
Ps. This was one of my earliest videos on my YT channel and I was quite nervous ???? ???? ....and made many mistakes. I just wanted to let you know that so you could understand. Thank you ???? for watching!
Please follow correct written instructions/recipe below. Happy Baking! ????
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Ingredients:
1 3/4 cup (225 g) all-purpose flour
1 tbsp baking powder (14g)
1/2 tsp coarse salt (2g)
1/2 tsp (2 g) ground cinnamon (optional) or 1 tsp finely grated lemon zest
1 large egg at room temperature
3/4 cup (145 g) granulated sugar
1/4 cup (60 mL) non-flavour oil (or melted unsalted butter or melted coconut oil)
1/4 tsp vanilla bean paste (or up to 1 tsp pure vanilla extract)
1/2 cup (125 mL) whole milk at room temperature (3.8% or 4% fat)
2 cups (12 oz or 340 g) fresh or frozen blueberries
(If your blueberries are sour, sprinkle a tbsp of granulated sugar on them just before adding them to the batter.)
For vegan or other options, you can substitute 1 egg for:
1/4 cup silken tofu
Or
1/4 cup banana
Or
1/4 cup apple sauce
*1/4 cup = 4 tbsp = 60 mL
For serving:
Powder or icing sugar
Fresh blueberries
Cream (whipped)
*Frozen blueberries may require extra baking time of 5+ minutes.
Bake in preheated oven at 350F or 180C for 40-45 mins. Baking time may vary depending on the type of baking pan (dark or light in colour, glass or ceramic...)...frozen or fresh berries as well as the amount of berries..:so please check the cake at 35 mins and adjust accordingly. Happy baking! ????????
*Please note: in the video I mentioned “115 g” sugar. I should have said “145 g”. The recipe above is correct! Thanks, Tracy.
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Email: tracyhg2020@gmail.com
Blueberry Lemon Pound Cake is a colorful cake with 7 ingredients
Get the Recipe:
⭐️ This lemon blueberry pound cake is a quick and easy recipe you can put together in 5 minutes with a few simple ingredients.
This recipe is soft, moist, and packed with lemon flavor and loads of blueberries. Top it with our finger-licking good lemon glaze to make it a guaranteed crowd-pleaser.
⭐️ Ingredients
WET INGREDIENTS
1 medium lemon grated zest + ¼ cup lemon juice
1 cup milk we use soy milk
¾ cup sugar
¼ cup canola oil or sunflower oil
1 tablespoon vanilla extract or beans of one vanilla pod
DRY INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1¾ cups (9 ounces) blueberries + 1 tablespoon all-purpose flour
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Blueberry Cake {Classic Version} - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Blueberry Cake. One of the first desserts I make when fresh blueberries are in season is this Blueberry Cake, or Blueberry Buckle as it is often called. This is my mother's recipe, the one she always made with the wild blueberries we had picked. While it may be rustic looking, the combination of a soft and fluffy white butter cake, fresh blueberries, and a crunchy cinnamon flavored streusel, are simply irresistible.
There is a newer version of this video here:
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Easiest Blueberry Yogurt Cake / No Added Sugar, No Oil, No Flour / Gluten Free Recipe
This most delicious and easiest Blueberry Yogurt Cake made without added sugar, oil, or even flour! You only need 3 minutes and 4 ingredients to prepare it. It tastes creamy and fruity!
6-inch (15cm) Blueberry Yogurt Cake
Ingredients:
2 cups (400g) sweetened yogurt
4 eggs
4Tbsp (40 g) cornstarch
1/2 cup (70g) blueberries
Optional:
20 blueberries for toppings
(340F/170C) Bake 50-55minutes
Items I used in my videos:
6 inch Springform Cake Pan –
Silicone Oven Mitts –
Stainless Steel Strainer –
*Disclaimer: If you purchase items through above links, I will earn small commissions from Amazon Associates Program.
Notes:
* This cake tastes best when it is cold.
* If you don’t like the smell of eggs, you can also add lemon juice or vanilla extract to the batter
* If you like to use unsweetened yogurt, you can add sugar, honey, or sweetener... The amount can be adjusted according to your preferred sweetness. Because I used sweetened yogurt, I didn't add sugar in this recipe
* If you like to use frozen blueberries, you'd better use it after thawing
* If you use other starch or flour instead of cornstarch, the texture and taste of the cake will be very different.
Thank you for watching!
If you like this video, please LIKE, SHARE and SUBSCRIBE to my channel.
Lynn
#yogurtcake #easydessert #blueberrycake #glutenfree
Blueberry Dump Cake
Fresh blueberries sing of summer, and preparing this easy cake in mini jars makes them the perfect dessert for al fresco porch or patio dining and picnics in the park. Recipe:
Blueberry Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Blueberry Cake. One of the first desserts I make when fresh blueberries are in season is this Blueberry Cake. This is my mother's recipe, and she called it a Blueberry Buckle. A Buckle is a rustic looking cake. It has three layers, starting with a soft and fluffy butter cake. The next layer is the fresh blueberries, followed by a layer of crisp and crunchy streusel. You can serve this cake warm from the oven with a scoop of vanilla flavored ice cream or even whipped cream. But it is also delicious at room temperature or even cold.
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