How To make Very Blueberry Cake
1/2 c butter or margarine -- softened
1/2 c shortening
1 1/2 c sugar
4 eggs
1 tsp vanilla
1 tsp almond extract
3 c all-purpose flour
1/2 tsp baking powder
Filling: 1 tbsp all-purpose flour
2 tsp cornstarch
1 tsp quick-cooking tapioca
4 c fresh or frozen blueberries -- divided
1 tsp grated lemon rind
Glaze: 1 c powdered sugar
2 tbsp milk
1 tsp lemon juice
In a mixing 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 inch 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 peel and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350
How To make Very Blueberry Cake's Videos
Eggless Blueberry Cake || Blueberry Cake || How to make Blueberry Cake || Best Blueberry Cake Recipe
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Lemon Blueberry Poke Cake! Recipe tutorial #Shorts
How to make a Lemon Blueberry Poke Cake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Lemon Blueberry Poke Cake!
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Here's a link to my most recent full length video:
#shorts #tutorial #recipe #cake #baking
Blueberry tea cake - Simple blueberry cake recipe - Moist cake with berries - طريقة عمل كيك التوت
Blueberry moist, tender, and delicious quick cake filled with blueberries made under an hour is perfect for tea or coffee time.
It always comes out soft, tender, and full of freshness.
INGREDIENTS:
50g butter (room temperature)
3 eggs (room temperature)
1 cup (200g) caster sugar (or brown sugar)
1 teaspoon vanilla extract
2 tbsp. (30 ml) coconut oil or vegetable oil
2 cups (330g) all-purpose flour
1 teaspoon baking powder
⅓ (80ml) cup warm milk
1 ½ cups (200-220g) fresh blueberries
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METHOD:
1. Preheat oven to 325F (160 degrees C). Prepare the baking tray or form about 8 inch (20cm).
2. All the ingredients should be a room temperature. Start with combining eggs, butter and sugar. Beat the mixture till the texture becomes creamy. Add warm milk, vanilla and combine ingredients.
3. Mix together all purpose flour and baking powder. Combine all liquid and dry ingredients.
4. Washed and dried berries (3/4 part of it) add to a cake batter. Pour the batter into baking form (spring form) and top it with the remaining berries.
5. Bake a blueberry cake on a medium rank at 160C (325F) for 45-5o minutes. Check the cake with tooth stick. remover cake from oven and let it cool before removing from form.
The blueberry cake will remain soft for 2-3 days. Tastes great when served with ice cream on top.
Ideal choice for tea and coffee.
#blueberrycake #simpleblueberrycake #easyfastcake
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Upside-Down Blueberry Cake
This cake is as easy as it is gorgeous, it's lemony, bright, but fluffy and moist. The blueberries cook perfectly into the top of the cake, making this upside-down cake easy to flip, slice and serve. It's a perfect summer dessert.
Get the recipe here:
How to make a simple Blueberry Cake | HappyFoods
Blueberry cake recipe
• 2 cups of PLAIN FLOUR
• 1 cup CASTER SUGAR
• 1/2cup OIL (VEGETABLE OR SUNFLOWER)
• 1 cup MILK
• 2 EGGS
• 2 tea spoons BAKING POWDER
• Blueberries
Use the same size cup for all ingredients.
1. Mix eggs with sugar until smooth. Fold in flour and baking powder. Add oil and milk and mix well.
2. Grease tin ( at least 20cm wide x 20cm x 10cm -- deep) and pour the mixture in. Put the blueberries on the top.
3. Bake at 180°C for 45 minutes (check with a cake tester/skewer if it is ready, if not then add extra time).
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