Blueberry cake recipe.?

Question

My husband wants a white cake with blueberries in it, and cream cheese frosting. Does anyone have any suggestions? I'm afraid it will make the cake to soggy if I add the blueberries into the cake mix before baking it.

Answer 1

Just threw em in. Ive used a normal cake mix and just thrown em in worked a treat.
Yummy.
Good Luck,

Answer 2

substances 2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon a million teaspoon baking soda a million teaspoon salt a million cup sugar a million/2 cup brown sugar 4 large eggs a million cup canola oil 4 medium carrots, peeled and grated 2 cups sparkling blueberries or 2 cups frozen blueberries a million cup coarsely chopped walnuts replace Measurements: US | Metric guidelines: Prep Time: 20 minutes total Time: a million a million/2 hrs a million Preheat oven to 350 stages. 2 Butter and flour a 10 cup bundt pan. 3 blend the first 5 substances in a medium bowl. 4 combine both sugars in a huge bowl. 5 upload eggs one after the other, whisking until eventually comfortable. 6 Whisk in oil. 7 Stir in the carrots and then fold in the blueberries. 8 do no longer over blend-- batter will the thick. 9 Spoon the batter into the prepared pan. 10 Bake about a million hour until eventually cake starts to come back faraway from the aspects of the pan. 11 Cool cake in pan for 20 minutes. 12 Invert onto plate and enable cool thoroughly. 13 I somewhat have also decrease this recipe in 0.5 and used a sq. cake pan with both solid effects.

Answer 3

Easy Blueberry Cake
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Scroll down to see more blueberry cake recipes.
INGREDIENTS:
1 yellow cake mix
1 package cream cheese, 8 ounces, room temperature
1/2 cup vegetable oil
3 eggs
1 can blueberries, drained (15 oz)
2 teaspoons vanilla
PREPARATION:
Combine cake mix, cream cheese, oil, and eggs; mix well. Add blueberries and vanilla; stir until well combined. Pour into a greased and floured tube pan. Bake at 350 degrees for about 45 minutes, or until done.

Answer 4

You can add blueberries to any of your favorite cake recipes. Just be sure you drain them very well first. As for a cream cheese frosting :
4 ounces unsalted butter, softened (You can also use all cream cheese)
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. If to thick add milk till spreading consistency.

Answer 5

This blueberry pound cake is baked in a tube pan.
INGREDIENTS:
1 cup butter softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups flour divided
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries 2 c. frozen, thawed
PREPARATION:
Preheat oven to 325 degrees.
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat.

Answer 6

BLUEBERRY-BUTTERMILK BUNDT CAKE
Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.

click photo to enlarge
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries
Powdered sugar




Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

Makes 12 servings.

Answer 7

2 1/2 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks butter, room temperature
1 1/4 cups sugar
1 teaspoon vanilla
1/2 teaspoon grated lemon peel
2 large eggs
1 cup sour cream
---
FILLING
2 tablespoons sugar
1 cup blueberries
1/2 cup chopped walnuts
---
TOPPING
1 tablespoon sugar
1/4 teaspoon ground cinnamon
PREPARATION:
Stir together flour, baking powder and soda. In large bowl beat together butter, 1 1/4 cups sugar, vanilla and lemon peel. Beat in eggs one at a time, beating well after each addition. Beat in sour cream until well blended.


At low speed gradually beat in flour mixture until blended. Spoon about one-third of batter into greased and floured 9-inch tube pan. Sprinkle with one-half of the Blueberry Filling (below). Repeat layers. Spread with remaining batter. Sprinkle with Topping (below). Bake on rack below center in a preheated 350° oven for 30 to 45 minutes, or until a cake tester inserted in center comes out free of batter.
Cool on a wire rack for 5 minutes. Loosen edges and around tube and turn out on rack to cool completely. Invert on a cake platter.

Blueberry Filling: Stir together 2 tablespoons sugar, 1 cup blueberries and 1/2 cup chopped walnuts.

Topping: Stir together 1 tablespoon sugar and 1/4 teaspoon ground cinnamon.

Answer 8

Blueberry-Cream Cheese Coffee Cake:

PREP AND COOK TIME: About 1 hour

1 cup fresh blueberries, rinsed, or frozen blueberries
1/4 cup apple juice
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup sugar
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon peel
3/4 cup plain low-fat yogurt
1 teaspoon vanilla
2 large eggs
6 ounces cream cheese, at room temperature
1 teaspoon lemon juice
1/2 cup sliced almonds

1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.

4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

Yield: Makes 10 to 12 servings