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How To make Blueberry Breakfast Cake, The Best!
2 c Flour
1 c Sugar
3 ts Baking powder
1/4 ts Salt
1/2 c Shortening
2 Eggs; beaten
1 c Milk
1 1/2 c Blueberries; fresh or frozen
Mix together the flour, baking powder and salt. Cut in the shortening. Combine eggs with milk. Combine flour mixture with wet ingredients. Flour berries and fold gently into batter. Bake in greased loaf pan one hour at 350 degrees.
Formatted by Jim Kessler RBFV65A from "Kitchen with a View," by Judi Burke. From the "Keeper's House," at Robinson Point Lighthouse on Isle au Haut, Maine. -----
How To make Blueberry Breakfast Cake, The Best!'s Videos
How to make Lemon Blueberry Breakfast Cake
Fresh lemon and blueberries make this delicious breakfast cake sing the song of spring! It goes together pretty quick and is delicious for breakfast or brunch.
1/2 C soft butter
zest of 1 lemon
1 C sugar
1 egg
1 tsp vanilla
2 C flour
2 tsp baking powder
1 tsp salt
2 C fresh or frozen blueberries
1/2 C buttermilk
Mix butter, zest of lemon and sugar together. Mix in vanilla and egg. Take 1/4 C of the flour and toss with blueberries, set aside. Add all dry ingredients and mix in buttermilk. Add blueberries and stir in gently, batter will be thick. Place in a greased 8x8 or 9x9 baking dish. Bake at 350° 8x8=35-45 minutes and 9x9 = 35-40 minutes baking time. This easily doubles for a 9x13 which baking time may take up to 50 minutes. Cool for 10 minutes before serving.
#lemonblueberrybreakdfastcake #lemonblueberry #inthekitchenwithdinah #breakfast #brunch #brunchrecipe #breakfastcakerecipe #coffeecake #easypeasy #freshlemon #freshblueberry #springrecipe #familygettogether
Blueberry Breakfast Cake
Written recipe here:
Breakfast is (by far) our favorite meal, so it’s only natural for us to get excited about new and delicious dishes to try. One of our go-tos whenever we try a new place for breakfast is blueberry pancakes, but we veered from our normal order this past weekend and tried this blueberry buttermilk breakfast cake instead. Woah. These moist, cakey bars are not soon to be forgotten, and we fully encourage you to forgo the pancakes in favor of these blueberry bars this weekend. They’re great when they’re hot from the oven - you could even go really crazy and glaze them - and we can report that they’re just as good three days later, cold from the fridge. You can’t go wrong with these bad boys.
INGREDIENTS
2 cups fresh blueberries
2 cups all-purpose flour, divided
1 cup sugar, plus 1 tablespoon
1 large egg, room temperature
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons lemon zest
2 teaspoons baking powder
1 1/2 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon cinnamon, optional
#12tomatoesrecipe
#easyrecipe
#breakfast
BLUEBERRY BREAKFAST CAKE @BAKEWITHYAPI
BLUEBERRY BREAKFAST CAKE
Ingredients
3 eggs
1/2 cup sugar
6 tbsp melted butter
1 cup cottage cheese
1 cup sour cream
1 tsp vanilla
1 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cup fresh blueberries
Powdered sugar for topping optional
Bake at preheat 350F for 55-60 mins
Rest and let cook for at least 30 mins before removing from pan.
Enjoy ????
Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
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????PRINT THIS BLUEBERRY CAKE RECIPE:
Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional
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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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Audio credit
Music composed and recorded by Oak Studios.
Creative Commons - Attribution ND 4.0
Blueberry Coffee Cake
This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and cream cheese glaze.
full recipe:
Ingredients
Streusel
1 cup all-purpose flour (127 grams)
1/3 cup granulated sugar (63 grams)
1/3 cup brown sugar (73 grams)
1/2 cup unsalted butter, room temperature (113 grams)
Blueberries
1 1/2 cups blueberries, fresh or frozen (285 grams)
2 tsp all-purpose flour
Coffee Cake
2 cups all-purpose flour (254 grams)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp unsalted butter, room temperature (85 grams)
2 tbsp vegetable oil (30 ml)
1 cup granulated sugar (200 grams)
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup sour cream (245 grams)
Glaze
1/4 cup cream cheese, at room temperature (56 grams)
1 tbsp unsalted butter (14 grams)
1/4 cup powdered sugar (31 grams)
1-3 tbsp milk