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How To make Down East Blueberry Cake
1 c Sugar
2 ts Baking powder
1/4 ts Salt
1 c Blueberries
2 Eggs
1/4 c Sugar
1/4 ts Cinnamon
2 c Flour
1/2 c Warm milk
1/2 c Margarine
Cream sugar and margarine, add the eggs and beat well. Add the flour,baking powder and salt mixture then the 1/2 c warm milk. Add lastly the blueberries which have been tossed with 2 tblsp. of the flour. Put in a 9 in. greased and floured pan and sprinkle with the 1/4 c sugar mixed with the 1/4 tsp. cinnamon. Bake in 350 oven for 35 min.
How To make Down East Blueberry Cake's Videos
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There is a newer version of this video here:
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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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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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Peach & Blueberry Upside Down Cake
Read more:
Soft and moist upside-down cake topped with caramelized peaches and filled with sweet blueberries - The perfect summer dessert!
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! ????
Please subscribe to my channel for more free recipe videos:
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
Easy Blueberry Peach Ricotta Cake Recipe | So delicious & easy to make!
CLICK BELOW FOR RECIPE! ????????????
Super easy and delicious blueberry and peach ricotta cake recipe! This fruity and aromatic cake is made with fresh peaches, loads of blueberries and a ricotta cake batter. The ricotta cheese makes the cake extra moist and delicate! You’ll love the addition! Enjoy this easy peach cake with a side of whipped cream!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:29 Making the Cake Batter
01:50 Dry Ingredients
02:40 Peaches & Blueberries
03:47 Assembling the Cake
05:07 Baking Instructions
05:24 Slicing the Cake
06:02 Taste Test
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