BLUEBERRY CAKE WITH WHIPPED CREAM RECIPES

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BLUEBERRY STACK CAKE RECIPE - BAKING.FOOD.COM



Blueberry Stack Cake Recipe - Baking.Food.com image

This is a recipe I got from a friend's grandmother; everyone who has ever tried it has wanted the recipe. They're also usually surprised at how easy it is to make; they think it takes alot more work than it does. If you don't like blueberries, you can try other types of fruit; one of the ladies at work told me she tried it with raspberries and it was just as good.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 CAKE

Number Of Ingredients 10

1 butter recipe cake mix, any brand
1/2 cup butter, softened
4 eggs
2/3 cup milk
1 tablespoon vanilla extract
1/2 tablespoon almond extract
1 1/2 cups sugar
8 ounces cream cheese, softened
1 (9 ounce) carton frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling

Steps:

  • Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
  • Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
  • Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
  • Cream together sugar and cream cheese; fold in whipped topping until smooth.
  • Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
  • Repeat until all layers are used.
  • When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
  • Chill for at least 2 hours before serving; store cake in refrigerator.
  • **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
  • Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
  • Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.

Nutrition Facts : Calories 7357.1, FatContent 321.9, SaturatedFatContent 177.2, CholesterolContent 1271.2, SodiumContent 5486.6, CarbohydrateContent 1053.5, FiberContent 21.2, SugarContent 821, ProteinContent 73.6

BLUEBERRY UPSIDE-DOWN CAKE RECIPE | ALLRECIPES



Blueberry Upside-Down Cake Recipe | Allrecipes image

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

Provided by Janet C Belanger

Categories     Desserts    Fruit Desserts    Blueberry Dessert Recipes

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 1 - 9 inch springform pan

Number Of Ingredients 13

2 cups fresh blueberries
½ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 tablespoon grated lemon zest
¾ cup milk
2 cups all-purpose flour
4 teaspoons baking powder
½ cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
  • In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Nutrition Facts : Calories 312.8 calories, CarbohydrateContent 47.6 g, CholesterolContent 68.1 mg, FatContent 11.8 g, FiberContent 1.9 g, ProteinContent 5.6 g, SaturatedFatContent 5.7 g, SodiumContent 198.9 mg, SugarContent 28.5 g

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