Blueberry Cake

Blueberry Cake is a dessert that serves 12. For 93 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 512 calories, 6g of protein, and 21g of fat. 60188 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by A Spicy Perspective. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. If you have vanillan extract, powdered sugar, baking powder, and a few other ingredients on hand, you can make it. With a spoonacular score of 39%, this dish is rather bad. Blueberry Boy Bait {Blueberry Coffee Cake}, Blueberry Skillet Cake (a Berry-licious Upside-Down Cake), and Blueberry Cake are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 80 minutes

 

Ingredients:

2 3/4 cups all purpose Gold Medal Flour

2 Tb. sliced almonds

2 tsp. baking powder

1/2 tsp. baking soda

1 lb. fresh blueberries

2 Tb. brown sugar

2 Tb. butter

1 1/4 cup buttermilk

3 Tb. buttermilk

3 large eggs

3 Tb. flour

Zest of 2 lemons

2 Tb. oats

1 cup powdered sugar

1/2 tsp. salt

2 cups sugar

1 cup unsalted butter, softened

1 Tb. vanilla extract

Equipment:

hand mixer

kugelhopf pan

bowl

oven

toothpicks

wire rack

baking sheet

whisk

Cooking instruction summary:

For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise!Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

 

Step by step:


1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla.

2. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.

3. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.

4. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean.

5. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise!Once the cake is cooling on the rack, mix the oat crumble.

6. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.For the glaze, whisk the buttermilk and powdered sugar in a small bowl.

7. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.


Nutrition Information:

Quickview
514k Calories
6g Protein
20g Total Fat
77g Carbs
3% Health Score
Limit These
Calories
514k
26%

Fat
20g
32%

  Saturated Fat
12g
75%

Carbohydrates
77g
26%

  Sugar
50g
56%

Cholesterol
95mg
32%

Sodium
219mg
10%

Alcohol
0.37g
2%

Get Enough Of These
Protein
6g
13%

Selenium
16µg
23%

Manganese
0.42mg
21%

Vitamin B1
0.28mg
19%

Vitamin B2
0.31mg
18%

Folate
67µg
17%

Phosphorus
161mg
16%

Vitamin A
667IU
13%

Iron
1mg
11%

Vitamin B3
2mg
10%

Calcium
96mg
10%

Vitamin E
1mg
9%

Fiber
2g
9%

Vitamin K
9µg
9%

Potassium
229mg
7%

Vitamin D
0.94µg
6%

Vitamin C
4mg
6%

Copper
0.11mg
6%

Vitamin B5
0.53mg
5%

Magnesium
20mg
5%

Vitamin B12
0.28µg
5%

Zinc
0.67mg
4%

Vitamin B6
0.07mg
4%

covered percent of daily need
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Related Videos:

Blueberry Cake with Lemon-Mascarpone Cream with Valerie Bertinelli | Food Network

 

Blueberry Lemon Cake

 

#Blueberry Snack #Cake Recipe - Amy Lynn's Kitchen

 

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