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How To make Blueberry Funny Cake
2 c Blueberries; rinsed and dra
-ned, fresh 3/4 c Sugar
2 ts Lemon juice
1/4 c Butter, room temperature
1 Egg
1 1/4 c Flour; sifted
1 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 ts Vanilla
1 9" pie crust; unbaked
Combine blueberries, 1/2 cup of the sugar and all the lemon juice in a saucepan. Stirring gently, heat mixture until it is simmering and sugar is dissolved. Let cool to lukewarm while preparing cake batter. Cream butter, add 1/4 cup sugar and cream thoroughly. Add egg and mix well. Sift flour with baking powder and salt. Alternately, add with milk to egg mixture. Add vanilla. Gently, fold blueberry sauce into batter. Pour batter into unbaked pie shell. Bake in a preheated 375 degree oven for 30 to 35 minutesor until cakes tests done.
How To make Blueberry Funny Cake's Videos
This Tasty Blueberry Muffin Recipe Will Change Your Life! HOW TO MAKE DELICIOUS BLUEBERRY MUFFINS
Today we show you how to make the best blueberry muffins ever!! These blueberry muffins were fun to make and a delight to eat. Try this recipe today...and if you haven't SUBSCRIBED yet what are you waiting for?!? SUBSCRIBE!!
#tasty #delicious #blueberrymuffins #howtomakeblueberrymuffins #baking
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Ingredients
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup white sugar + 2 teaspoons for topping
2 eggs
½ cup milk
⅓ cup of vegetable oil
2 cups of fresh blueberries
1 teaspoon vanilla extract
Directions
Add flour, 1 cup of sugar, salt, and baking powder to a large bowl. Whisk it all together.
In a separate bowl add oil, milk, eggs, and vanilla extract. Mix it with a fork until combined.
Add your liquid mixture to your dry mixture and stir until combined.
Coat your blueberries with flour, and fold them into your batter mixture.
Line a muffin tin with cupcake liners and fill each liner with your muffin batter until almost full.
Sprinkle your 2 teaspoons of sugar over the top of your muffins.
Bake in a 375° oven for 25 minutes or until done. Insert toothpick into the center of the muffin and if it comes out clean your muffins are done.
Remove muffins from tin and cool on a wire rack.
Enjoy!!
Lemon Blueberry Cake
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LEMON BLUEBERRY CAKE RECIPE
One of my favorite cakes of all times. This cake is very moist, light and fluffy that bursts with the flavor of lemon and blueberries.This will be your go to recipe for a lemon blueberry cake...
Ingredients:
1/2 cup room temperature butter
1 1/2 cup sugar
4 eggs
1 tsp vanilla extract
zest of 1 lemon
juice of half a lemon (about 2 tbsp)
1 cup plain yogurt
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 1/2 cups fresh or frozen blueberries (I used fresh ones)
- 24 cm/9 inch cake pan buttered and floured.
- Bake at 350 F/180 C for about 50-55 minutes or until a skewer inserted in the center comes out clean( always make sure you don't over bake your cakes so they stay soft and fluffy and doesn't dry out).
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Blueberry Zucchini Cake Recipe
Blueberry Zucchini Cake – a very light and delectable cake. I never tried eating or baking this cake. I just heard about this cake from one of the fellow subscribers. As I was browsing all the recipes, mostly are incorporated with chocolate flavour. I was tossing between with chocolate or without chocolate. I finally decided on the recipe without the chocolate. I love chocolate but then wouldn’t that overshadowing the flavour of zucchini. So I pick the recipe without chocolate but added blueberry instead. I love how the purplish blueberries turned out on the cake, which makes the cake extraordinary. I hope you’ll be inspired to make this cake, or if you have baked this before, perhaps try out this flavour. Enjoy!
Ingredients:
2 7inch round baking pans
Zucchini Cake
200g cake flour (you can use all-purpose flour)
60g almond powder/meal
½ salt
½ baking soda
1 tsp baking powder
1 tsp cinnamon
120g castor sugar
80g brown sugar
180ml vegetable oil (I use canola oil)
3 eggs
100g yogurt
1 tsp vanilla extract
1 tsp lemon juice
1 tsp lemon zest
225g zucchini (grated)
½ cup blueberries
Cream Cheese Frosting
200g cream cheese (room temperature)
4 tbsp unsalted butter (softened)
30g white chocolate (melted)
40g powdered sugar
½ tsp vanilla extract
Cake deco
½ blueberries
Lemon zest slice
Instructions:
1. Preheat oven at 350°F / 180°C. Prepare 2 7inch baking pans, grease and lay with parchment paper on the bottom of pans.
2. Grate the zucchini. Use the coarse size grater. (my guess is by using the coarse grater, it will produce less juice as we don’t want the zucchini to be too wet)
3. In a large bowl, sift the flour, almond powder, salt, baking soda, baking powder, cinnamon. Give it a mix and set aside.
4. In another bowl, add castor sugar, brown sugar and oil. Mix until they are well combined.
5. Add the eggs. Add one at a time. Mix until they are well combined. Then add yogurt and vanilla extract. Mix until the batter is creamy. Then add the lemon juice, lemon zest and zucchini. Mix a little to combine them. Then add in the sifted dry ingredients. Gently fold in.
6. Pour the batter evenly into the 2 pans. Tap the pans a few time to release bubbles.
7. Bake at 350°F / 180°C for 40-45 minutes.
8. Rest the cooked bake on the cooling rack while preparing the frosting.
9. In a large bowl, add cream cheese. Mix until it is softened and creamy. Then add the butter and mix. Add white chocolate and mix. Add powdered sugar in 2 batches. Lastly add the vanilla. Mix until well combine or soft and creamy consistency.
10. Assemble the cake. Top the cake with blueberries and lemon zest slice. The cake is ready to serve.
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Cookalong - Blueberry Dumpcake