BLUEBERRY BIRTHDAY CAKE RECIPES RECIPES

Name: Blueberry Best Coffee Cake
Prep time: 25 min
Total time: 1 h 25 min
Yield: 9
Ingredients: 1/2 cup granulated sugar; 1/3 cup Gold Medal™ all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 cup butter or margarine, softened; 2 cups Gold Medal™ all-purpose flour; 3/4 cup granulated sugar; 1/4 cup shortening; 3/4 cup milk; 1 egg; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained); 1/2 cup powdered sugar; 1/4 teaspoon vanilla; 1 to 1 1/2 teaspoons hot water

BLUEBERRY BEST COFFEE CAKE RECIPE - BETTYCROCKER.COM

Blueberry Best Coffee Cake Recipe - BettyCrocker.com image

Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 9

Number Of Ingredients 15

Ingredients

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water

Steps:

Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Nutrition Facts : Calories 390 , CarbohydrateContent 65 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 380 mg, SugarContent 39 g, TransFatContent 1 g

BIRTHDAY SHEET CAKE RECIPE | INA GARTEN | FOOD NETWORK

Birthday Sheet Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 (12x18-inch) cake

Number Of Ingredients 16

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.

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BLUEBERRY BEST COFFEE CAKE RECIPE - BETTYCROCKER.COM

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