Blueberry Oat Cake
Ingredients:
- 1 cup fresh blueberries
- 1 3/4 cups all-purpose flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup granulated sugar
- 6 ounces vanilla fat-free yogurt, about 2/3 cup
- 1 tablespoon lemon juice
- 1/4 cup milk
- 2 large eggs
- cinnamon sugar for topping, optional
Preparation:
Heat oven to 325°. Grease and flour a 9x5x3-inch loaf pan.Combine the blueberries with flour, oats, baking powder, salt, 1/2 teaspoon cinnamon, and 1 cup granulated sugar.
In another bowl, whisk yogurt with lemon juice; whisk in the milk and eggs. Pour yogurt mixture into the dry ingredients and stir until blended. Spoon into the prepared pan; sprinkle with cinnamon sugar mixture (about 3 teaspoons sugar to 1/4 teaspoon cinnamon.). Bake for 35 to 45 minutes, or until a toothpick inserted in center comes out clean.
Peach Blueberry Cake
Ingredients
For the pastry crust:
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla
For the filling:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice
Special equipment needed:
A 9 to 9 1/2-inch (24-cm) springform pan
An electric spice grinder or blender with a 8oz mason jar
Food processor
Method
1 Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
2 Butter and dust with flour the inside of your springform pan. Press dough onto bottom and evenly (about 1/4 inch thick) about two inches up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.
3 Put oven rack in middle position and preheat oven to 375°F.
4 Make the filling while the pastry chills. Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery. Tip: f you don't have a spice or coffee grinder, and you have a blender, you can use a 8 oz mason jar with the blender to grind the tapioca. Just put the tapioca, flour and sugar in the mason jar, unscrew the bottom (including blade) of your blender container from the container and screw it on to the top of the mason jar, with the blade pointing inside the jar. Then just invert the mason jar on to the blender base and use the blender to grind the contents. Transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat.
5 Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.
6 Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.
Note that although the cake will come out of the oven somewhat liquidy. The liquid should gel nicely as the cake cools.
Serves 8.
Streusel Topped Bluebery Cake
Ingredients:
- 3 tablespoons shortening
- 1 cup sugar
- 1 egg
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/3 cups fresh blueberries
- 1/2 cup flour
- 1/2 cup sugar
- 2 tablespoons margarine, softened
Steps:
- Preheat oven to 375 degrees F. Use the first 8 ingredients for the cake; the final 4 for the crumb topping.
- Cream shortening with sugar; beat in the egg. Sift flour, baking powder, and salt together. Add dry ingredients to shortening and sugar mixture alternately with milk.
- Sprinkle washed, drained blueberries with a little flour to keep them from sinking, and stir into the batter. Pour batter into greased and lightly floured pan, 11 x 9 inches in size.
- Mix together last 4 ingredients for crumb topping until crumbly. Sprinkle batter with crumb topping. Bake in 350 F degree oven until cake tests done, about 40 minutes.
Peach Blueberry Cake
yield: Makes 8 servings
active time: 25 min
total time: 3 1/2 hr (includes cooling to warm)
For pastry- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 teaspoon vanilla
For filling
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon quick-cooking tapioca
- 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
- 1 cup blueberries (1/2 pint)
- 1 tablespoon fresh lemon juice
- Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder
Make pastry:
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.
Make filling while pastry chills:
Put oven rack in middle position and preheat oven to 375°F.
Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.
Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.
Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.
BEST BLUEBERRY CAKE
2 c. sugar
2 eggs
3 1/4 c. all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1 c. milk
4 c. fresh blueberries
2. Add eggs and blend well.
3. Mix dry ingredients and add alternately with milk until smooth.
4. Add berries gently.
5. Bake in 350 degree oven in greased and floured 9 x 13 inch pan for about 40 minutes or until tests done with straw. Cool and sprinkle with 10X sugar.
Blueberry Dump Cake
INGREDIENTS
- 1 (18.25 ounce) package yellow cake mix
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 1/2 cup butter, melted
- 1 teaspoon ground cinnamon
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
- Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
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