blueberry cake

Easy one-bowl blueberry cake with tigernut flour. It&#039;s soft, moist, and flavorful. It&#039;s also vegan (dairy-free and egg-free), nut-free, and soy-free. 

Gluten-Free Tea Cake

g white rice flour

brown rice flour

g tigernut flour

g tapioca flour

g coconut cream (the thickened cream from a can of full-fat coconut milk)

80-100 ml rice milk

banana

agave syrup

baking powder

g blueberries

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.

In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, tigernut flour, tapioca, and baking powder.

Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.  Once the coconut cream has cooled down a bit, blend it with 80 ml rice milk and 100 g banana.

Pour the blended banana mixture over the dry ingredients, add agave syrup, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.

Gently fold in fresh blueberries.

Pour the batter into the prepared cake tin and bake for approx. 40-42 minutes.

Remove from the oven and let it cool down.

Lightly dust it with powdered sugar or powdered xylitol and decorate with blueberries.

Serving suggestion

This simple no-bake Blueberry Chia Pudding Cake is a light vegan yogurt cheesecake pie that is healthy, vegan AND delicious! The recipe is super easy to make, requires just 6 ingredients and it is perfect to enjoy for dessert or a snack or even for breakfast!

Blueberry Chia Pudding Pie | Vegan

vegan butter (melted (or coconut oil))

coconut milk (or other non-dairy milk)

tbsp chia seeds

blueberries (fresh

oz non-dairy yogurt (*see notes)

sugar

vanilla extract

non-dairy milk (or blueberry juice

tsp agar (100% powder

blueberries

blackberries

Lightly grease a 7-Inch (18-cm) springform pan and line the bottom with parchment paper.

Add cookies (or granola) into a blender or food processor and crush until finely ground. (Alternatively, put the cookies into a freezer bag and crush them with a rolling pin).

Transfer ground crumbs into a bowl, add the melted vegan butter and mix to combine.

Press the mixture onto the bottom of the prepared springform pan. Then place in the freezer (or fridge) for about 15 minutes to set (*see step-by-step photos in my blog post above).

Cookie Pie Crust

Add the coconut milk into a bowl. Whisk in the chia seeds until there are no lumps. Let sit for 5 minutes, stirring occasionally.

In the meantime, purée the blueberries in a blender until smooth. (Alternatively, heat the blueberries in a pot and cook until they’re soft enough to mash with a fork).

Stir the puréed blueberries, non-dairy yogurt, sugar, and vanilla extract into the chia pudding until combined (*see blog post for serving suggestions).

Blueberry Chia Pudding

In a small saucepan, stir the agar powder into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat, and quickly stir into the blueberry chia pudding until well combined. Then immediately fill the mixture onto the cookie crust, smoothing out evenly. Refrigerate for 3-4 hours at least (or better overnight) to firm up.

When ready to serve, garnish with fresh blueberries and blackberries or other toppings you like. Enjoy!

Chia Cheesecake Pie

This Blueberry Muffin Cake is an ALL TIME favorite of mine! It's soft, loaded with blueberries and topped with the best crunchy crumble!

Blueberry Muffin Cake

all-purpose flour

cinnamon

butter, room temperature

milk

salt

vanilla

Spray a 9&#8243; Springform pan with nonstick spray and set aside.

In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.

In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.

Spread the cake batter into the prepared pan and top evenly with the crumb topping.

Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.

For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.

https://content.jwplatform.com/videos/hQqANgh1.mp4

I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn't wait to share the recipe! It's CRAZY moist, soft and loaded with fresh blueberries!

Sour Cream Blueberry Bundt Cake

eggs

sour cream

flour

blueberries (fresh or frozen and thawed)

butter, melted

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.

Turn mixer to low and mix until the flour until just combined.

Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.

Drizzle the icing on the cake when mostly cooled.

Icing

Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert. 

Lemon Blueberry Bread

all-purpose flour (200 grams)

milk (120 grams)

vegetable oil (70 grams)

lemon,

blueberries, divided

juice

Preheat the oven to 350 F. Lightly grease a 9x5-inch loaf pan (1 lb. loaf pan) with cooking spray oil.

In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.

In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.

Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.

Pour the batter into the prepared loaf pan and add the remaining 1/2 cup blueberry on top.

Bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.

Serve warm or at room temperature. Drizzle with glaze if desired. 

In a small bowl, add the icing sugar. Slowly add in the lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice.

Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing. 

Lemon Glaze:

Blueberry Coffee Cake Muffins

(1 1/2 sticks) unsalted butter,

eggs,

(about 1 cup) sour cream

baking soda

half-pints fresh blueberries, picked through

BLUEBERRY COFFEE CAKE MUFFINS Ina Garten Barefoot Contessa/Good Home Cooking Food Network Unsalted Butter, Sugar, Eggs, Vanilla Extract, Sour Cream, Milk, Allpurpose Flour, Baking Powder, Baking Soda, Fresh Blueberries

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Excellent recipe.  I followed the directions exactly, but did follow another tip to use 1 Tbsp of the flour mixed with the blueberries to keep them from sinking (excellent tip BTW).  I did not fill the muffin tins to the top - I used a large cookie scoop which kept the muffins contained in their papers - and the recipe made a generous 31 muffins!  I found the baking time of 25 minutes to be perfect.  This is definitely a keeper!

Very easy to make and very good! My kids loved them 😊

Excellent muffins. I used vanilla yogurt instead of sour cream and they turned out so good. 

This muffins are amazing and simple to prepare. 

Made these yesterday and the family loved them! I have always made the packaged mixes for the kids and I, but the hubby was never a fan. He tried these and raved about how delicious they were.  Honestly, I feel better knowing there is actual blueberries in my blueberry muffins now. I followed directions exactly and it made 16 oversized muffins (the tops flowed a bit over and connected to each other). I think next time I will fill to just under the top of the tin or right to the top instead......so I may end up with a few more muffins which is fine by me!

These were very tasty. I follow it step-by-step. They came out very moist. Everyone in the family love them.

Simply delicious! I’ve made this several times and it’s always a hit! Fresh, moist yummy goodness!

https://www.foodnetwork.com/videos/blueberry-coffee-cake-muffins-0169857

Refrigerated batter: fresh blueberry coffee cake muffins for breakfast.

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.

Lemon Blueberry Cake Recipe

sour cream ((8 ounces))

olive oil (or vegetable oil)

tsp vanilla extract

tsp salt

all-purpose flour (*)

tsp baking powder

lemon

Tbsp corn starch

blueberries (**)

Powdered sugar to dust the top (optional)

Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

Prep:

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.

Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

How to Make Lemon Blueberry Cake:

https://www.youtube.com/watch?v=46STwatejBQ

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
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🖨PRINT THIS BLUEBERRY CAKE RECIPE: https://natashaskitchen.com/blueberry-lemon-cake/

Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional

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Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen

Blueberry Cake is a great way to use up summer berries! This cake is soft, moist, and dense (without being at all dry!) and reminds me of a big fluffy blueberry muffin! Top everything off with a simple lemon glaze and enjoy!

Blueberry Cake

unsalted butter (softened to room temperature (113 grams))

oz cream cheese (softened

light brown sugar (tightly packed (200 grams))

sugar ((100 grams))

all-purpose flour ((335 grams))

cornstarch

buttermilk* ((120 milliliters))

blueberries ((210 grams))

½ Tablespoon lemon juice ((20 milliliters))

water

Preheat oven to 350F (175C) and lightly grease and flour a 9" springform pan.

Using an electric mixer (a stand mixer or hand mixer will work) cream together butter and cream cheese in a large bowl.

Add sugars and beat until light and fluffy.

Add eggs, one at a time, beating until combined.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.

Grab your buttermilk and gradually alternate adding the flour mixture and buttermilk to the batter, stirring until all of the flour mixture and buttermilk have been combined.

Use a spatula to gently fold in blueberries until combined.

Evenly spread batter into prepared springform pan and bake on 350F (175C) for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean or with few crumbs (no wet batter).

Allow to cool before topping with lemon glaze.

In a medium-sized bowl, whisk together powdered sugar, lemon juice, water, and vanilla extract until smooth.

Use a spoon to drizzle over cooled cake. Allow glaze to set (about 10-15 minutes) before slicing and enjoying.

Lemon Glaze

Blueberry Coffee Cake

Nonstick cooking spray

whole-wheat pastry flour whole-wheat flour

walnuts

brown sugar

butter,

canola oil

yogurt

Ellie Krieger's Blueberry Coffee Cake for Food Network

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

I read the reviews before making this cake but decided to make it to the original recipe. It came out great. It is a lot lighter than I thought it would be. It takes several minutes to cream the oil, butter and brown sugar but well worth the effort.  I did use pecans in place of walnuts but this was my only change to the recipe. The mixture was not difficult to spread.  I lined my cake pan with parchment and this made it easy to remove from the pan. It did take longer to cook than written in the recipe; 42 minutes until the toothpick came out clean. I will definitely make this again.

One of my many favorite coffee cakes to make! Love Eille Krieger’s recipes! <br />Blueberry Coffee Cake is the best! 

Tweaked this to lower carbs.  Used cup of regular flour and coconut in place of wheat flour and low carb vanilla yogurt.  Moist, but not as moist as using the wheat flour and high sugar content yogurt.  <br />

Made this today.  Used a round cake pan, added an additional 1/4 cup of almond milk, additional spices (nutmeg, allspice, and more cinnamon). I checked it at 35 minutes and the center was still wet, so I left it in for an additional 12 minutes (checked it until a knife came out dry).  Came out perfect. Thanks for all the additional tips in the comments.  Here's a picture.  iPhone doesn't do it justice.  :)<div><b>https://tinyurl.com/wd9qh8l</b><br /></div>

I made this cake last night. It turned out fabulous. After reading everyone comments and suggestions I made the following changes. I used 2 cups of regular flour. Instead of 3 TBSP of granulated sugar I used 1/4 cup.  I used 1 cup of walnuts, 1 TBSP of vanilla extract, a 5 ounce container of greek vanilla yogurt plus 3 dollops of sour cream so that the batter wasn't so hard to spread. Finally I used a pint of fresh blueberries. I baked it in my convection oven on 350 for 35 minutes. I cooled it on a rack for 12 minutes and it came of perfect. I let it cool overnight and topped it with confectioners suger before serving. Next time I make it I will put parchment paper in the pan for easy removal. It was a little tricky taking it out of the pan. I will be making this cake on a regular basis...definitely a keeper.

I have made this twice, the first time by the recipe exactly.  I did find it a little "chewy" and dry and only baked for 30 mins and it tested completely done. I had a little trouble spreading the batter but I managed fine.  Today I made it again and added 1/4 cup milk (1%) and used 1/4 cup white sugar and a tad more cinnamon for the middle and topping mix ( I do not use nuts), and maybe 1/4 tsp cinnamon in the flour mix.  I mixed the oil/butter/brown sugar for a long time in the mixer but I still wouldn't call it fluffy. I used a heaping cup of blueberries. Again only 30 mins in the oven and it was done.  The batter was much easier to spread, I like the extra berries, and I like the sweeter flavor - but I still find it a little dry and chewy.  I added the milk and white sugar because that's what I thought a reviewer had done, but I'm wondering now if she meant add an extra 1/4 cup sugar to the batter, not increase it to 1/4 cup - so that would be the brown sugar (already 1/2 cup) and not the white sugar.  I may try it one more time using 3/4 cup brown sugar in the batter.  I like the product but not 5 stars worth.  I was trying to find something a little healthier so I think this is a good option. ( But Ree Drummond's Blueberry Coffee Cake is superb...)

Blueberry Cake with Lemon-Mascarpone Cream

blueberries,

lemon juice

Confectioners' sugar,

mascarpone,

heavy whipping cream,

honey

vanilla bean, halved lengthwise, seeds scraped

For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour.

Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.

Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.

Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.

For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.

To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)

Served this cake to my parents. Its delicious. They loved it! I have had this requested by them again. Cream was tasty but love the blueberry lemon cake just by itself.

Cake was easy and tasted delicious. It might be my oven but took closer to 70 minutes to bake. My cream also broke despite having every ingredient at room temp. Despite that glitch, my family really enjoyed this cake. 

https://www.foodnetwork.com/videos/valeries-blueberry-cake-0262394

Shake up your dessert routine with Valerie's blueberry and lemon delight.

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