Blueberry Bundt Cake

Blueberry Bundt Cake 6

Berries, Cake | February 18, 2018 | By

You guys just chuggin’ along through February like me? Awesome- here’s the good news- small berries are on crazy sale like every dang week right now. For me it’s mostly been blueberries and blackberries, but man, it’s been cool. 

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And anyways so I ran to the store the other day in need of something completely un-fun like paper towels or something, but then there was a huge display for blueberries SUPER cheap. So, here we are now with a really good excuse to bake, and eat fruit, AND procrastinate on other life things. 

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So, onto the cake. This is a simple pound cake filled with blueberries. There’s some lemon zest inside the cake itself, but most of the lemon flavor is actually coming from a tart lemon glaze. The whole thing is super simple and easy to whip up, and who doesn’t like cake a hurry?

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This pretty bundt pan is a favorite of mine, but you can use any bundt you’ve got, or even just a straight sided tube pan. When you need cake, you make the cake in whatever you have. Just make sure you know how to properly grease whatever you use- we all know the horror of a bundt cake that won’t come out. 

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The lemon glaze is just two ingredients- lemon juice and powdered sugar. If you prefer a lighter lemon flavor, use half lemon juice and half water. Since it’s just the glaze, I love a really bright lemon flavor that pops. 

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Anyways, I hope blueberries are on sale where you are, I hope you’ve had a super easy week, and I hope you love this cake! 

Blueberry Bundt Cake

Ingredients

  • For the cake:
  • 3 cups cake flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 3/4 cup softened butter
  • 1 3/4 cup sugar
  • 1 tsp. vanilla extract
  • Zest from 1 lemon
  • 4 eggs plus enough milk to make 1 cup
  • 3/4 cup additional milk
  • 2 pints fresh blueberries
  • For the glaze:
  • Juice from 1 lemon (about 1/4 cup)
  • 1 1/2- 2 cups powdered sugar

Instructions

  • For the cake:
  • Preheat your oven to 350 degrees, and grease a 10-cup bundt pan liberally.
  • In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  • In a large bowl, beat together the butter, sugar, vanilla extract, and lemon zest until fluffy.
  • Add in the eggs one at a time, and combine completely.
  • Add in the flour mixture, reserving about 1/4 cup, alternating with the additional milk, starting and ending with the flour mixture.
  • Beat for 3-4 minutes on medium speed until completely smooth.
  • Stir the reserved flour mixture with the fresh blueberries to coat. Fold in the blueberries with the additional flour until evenly incorporated.
  • Pour the batter into your prepared pan, and spread evenly. Bake for 55-60 minutes, or until a cake tester comes out clean.
  • Cool for about 25-30 minutes, and then invert the pan and cross your fingers- get that cake out!
  • Cool completely on a wire rack before glazing.
  • For the glaze:
  • Stir together the lemon juice and powdered sugar, adding more sugar to reach your desired consistency.
  • Pour over the cake, and enjoy!
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Blackberry Buckle

Blackberry Cake | High Altitude Coffee Cake

Berries, Breakfast, Cake | January 26, 2018 | By

Man, these are my favorite kinds of recipes. I made this buckle on a snowy day when I didn’t feel like leaving the house and with leftover blackberries that I had lying around. It’s easy, it doesn’t make a huge mess, and the results are warm and cozy. 

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Let’s start with the name- there seems to be some debate on what desserts are considered a “buckle.” Some folks think it refers to cobbler type dishes, and some thing it only refers to crumb cakes like this one. My opinion is as follows- buckle is a really adorable name for a dish, and I like it, and you can call yours whatever you like best. 

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Our base here is a soft, simple cake mixture. We’re folding in chopped blackberries, which adds a pretty purple swirl to the color of the cake batter before baking. Sour cream makes the cake just the right texture, and we splash in some vanilla for that flavor we all love (even though vanilla is bananas expensive right now).

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On top, this crumb is simple, sweet, warm. I don’t always think of cinnamon with berries, but it’s actually totally perfect in the winter. It’s a great combo of vibrant, slightly sour, and warmth. Have I said “warm” enough times for you to want this yet? If not, I’m thinking there’s not snow near you. 

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Like many of the recipes I post here, you can use whatever type of berries you like best, whatever kind you have in your fridge, or whatever kind is cheap at the store that day. In my part of town, blackberries and blueberries are cheap this time of year. 

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Speaking of blueberries, they are actually the classic berry for a buckle, or so I hear. So go for it if you love blueberry muffins, or whatever. 

This is the right excuse for cake for breakfast you guys. I mean, all cake is a breakfast cake when it really comes down to it, but this one FEELS like breakfast food too. And like, get your fruit in for the day, honestly. 

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Anyways, I hope you guys make this, it’s truly one of my favorites in so long. Enjoy! 

Blackberry Buckle

Ingredients

  • For the cake:
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbs. milk
  • 1/4 cup sour cream
  • 1 pint fresh blackberries, roughly chopped
  • For the crumb:
  • 1 1/4 cups flour
  • 1/2 cup brown sugar
  • 2 tsp. cinnamon
  • 1/4 cup melted butter
  • 1/4 cup softened shortening

Instructions

  • For the cake:
  • Preheat your oven to 350 degrees, and grease a 9 inch square cake pan.
  • In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla until incorporated.
  • Beat in the flour, baking powder, and salt. until incorporated.
  • Stir in the milk and sour cream until the batter is thick and smooth.
  • Fold in the blackberries very gently, until just combined. If you stir too much here, the batter will become too purple.
  • Spread the batter evenly in your prepared pan.
  • For the crumb:
  • In a medium bowl, stir together the flour, brown sugar, cinnamon, butter, and shortening.
  • You can stir the mixture with a fork or a hand mixer until completely combined, and large crumbs can be formed.
  • Sprinkle the crumb evenly over the batter, using all of the crumb mixture.
  • Bake for 30-35 minutes, or until a cake tester comes out clean. Cool completely before cutting and serving.
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Berries and Cream Layer Cake

Vanilla Layer Cake | Berries and Cream Cake

Berries, Cake | April 24, 2017 | By

I guess you could say I’m on a bit of a cake kick lately. I’ve almost completely finished the cake section of my cookbook, and I think my office may or may not be getting sick of it haha. Today, it’s a cake just for you guys though! 

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So, here’s the deal with this cake. There’s a certain cake that a certain fancier grocery retailer sells in the springtime- it has chantilly cream and lots of berries, and it’s SUPER popular. Secret time- I have never had this cake. But, I wanted to create something similar, or at least what I think is probably similar based on what I know of said cake. 

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Anyways, my version has a sweetened vanilla custard cream, strawberries, raspberries, and fluffy white cake. It feels springy to me, and the cake is soft and lightly sweet. The cream is fluffy and smooth, and it’s overall a simple and tasty combo. 

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I’m writing this on a Sunday evening, and I’ve been baking all day long- much more than just this cake. I’m exhausted, and pretty unsure if I’ll ever get up from my current spot on the couch, snuggling with my pupper. Well, back to pretending tomorrow isn’t Monday- enjoy guys! 

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Berries and Cream Layer Cake

Ingredients

  • For the cake:
  • 1 cup softened butter
  • 1 1/2 cups sugar
  • 6 egg whites
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 1/2 cups cake flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • For the cream filling/frosting:
  • 1 8oz. package of cream cheese, softened
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1/4 cup instant vanilla pudding mix
  • 10-15 strawberries, sliced
  • 1/2 pint of raspberries

Instructions

  • For the cake:
  • Preheat the oven to 350 degrees, and grease three 6-inch pans.
  • In a large bowl, beat together the butter and sugar until light and fluffy.
  • Add in the egg whites, and beat for 3-4 minutes, or until the mixture is completely smooth.
  • Stir in the vanilla and almond extracts.
  • In a medium bowl, whisk together the cake flour, baking powder, and salt. Mix into the butter mixture until completely incorporated.
  • Beat in the sour cream and heavy cream until the batter is smooth.
  • Evenly divide the batter between your three pans, and bake for 25-30 minutes, or until a toothpick comes out clean.
  • Cool completely before frosting.
  • For the cream filling/frosting:
  • In a large bowl, whip the cream cheese and heavy cream until soft peaks form.
  • Add in the vanilla, sugar, and instant pudding mix. Beat several minutes, until the cream is thick.
  • Between each layer of cake, add a thick layer of the cream, and then a layer of the sliced strawberries and raspberries.
  • Frost the outside as desired!
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Double Blueberry Loaf Cake

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Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!

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I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household. 

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Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved. 

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I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!

 

Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.

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This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that. 

So. No liners, no scooping, one single bake. Just slice and enjoy!

Double Blueberry Loaf Cake

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 3/4 cup self-rising flour
  • 1/4 all purpose flour
  • 1/2 tsp. salt
  • 2 tbs. heavy cream
  • 1/2 cup fresh blueberries
  • 2 tsp. all purpose flour
  • 3-4 tbs. blueberry pie filling
  • 2 tbs. coarse sugar

Instructions

  • Preheat your oven to 350 degrees, and grease a loaf pan.
  • Beat together the butter and sugar until fluffy. Add in the eggs and sour cream and beat until combined.
  • Add in the self-rising flour, all purpose flour, and salt. Mix until combined- it will be thick.
  • Beat in the heavy cream.
  • Toss your fresh blueberries with the 2 tsps. of flour until coated, and then fold into the batter.
  • Spread about half the batter into your pan. Then take 1-2 tbs. of the blueberry pie filling and swirl it into your batter.
  • Spread the remaining batter over the top, and drop the remaining pie filling, and swirl.
  • Sprinkle the top with sugar.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Cool completely before removing the pan
  • Enjoy!
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Creamy Strawberry Lemonade Popsicles

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Berries, Ice Cream | June 30, 2016 | By

Let’s all just sit and enjoy some lemonade, shall we? I don’t like summer, but I DO like ice cream a lot. Enter my new popsicle mold, which seriously was a long time coming. I constantly think to myself “oh, you should totally get one of those!” and then proceed to forget. Forever. 

Anyways, I finally managed to buy this ice pop mold, which I love so far! It’s got that classic shape, and it’s simple. Does the job!

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Moving on to one of the prettiest and best tasting ice creams I’ve ever made. Seriously, I was kind of surprised at how addicting it is. If you like lemon, this is perfection. The lemon flavor really comes through, even with so many strawberries in the mix. It’s tart and sweet and creamy, overall I’d say it’s the perfect summer treat to cool off with. 

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The process of making pops is fairly lengthy, but it’s mostly freezing time, so it’s low effort. Basically, for ice pops which are more water-based and use a thin liquid, you want to fill your molds, and partially freeze them. Then, you’ll place the sticks in, and fully freeze before removing them from the molds. 

For this recipe, however, the ice cream base is thick enough on it’s own to hold up the sticks right away. That means you can simply spoon your molds full, place the sticks in, and freeze until completely solid. When it’s time to remove them from your tray, you’ll want to fill a large pan, that is high enough to cover your mold, with warm water. You can set the mold in the water for about 30 seconds, and then simply pull your pops out!

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This recipe makes about 24 pops, so several batches of freezing. You can keep your ice cream mixture in the fridge between batches, or you can simply freeze the rest as a scoop-able ice cream for later!

Enjoy!

Creamy Strawberry Lemonade Popsicles

Ingredients

  • 2 lbs. fresh strawberries
  • 1 tbs. cornstarch
  • 2 tbs. sugar
  • 1 tbs. water
  • 1 pint heavy cream
  • 1 can sweetened condensed milk
  • 3/4 cup lemon juice
  • 3 tbs. grated lemon zest

Instructions

  • Wash and hull your strawberries. Cut them in half. In a medium saucepan, cook the strawberries, cornstarch, sugar, and water until boiling.
  • Remove from heat. Pulse in a food processor or blender until only small chunks of strawberries remain. Cool completely.
  • Whip your cream until stiff peaks form, and then add in the sweetened condensed milk. Mix in the lemon juice and zest until fully incorporated.
  • Mix in the blended strawberries until fully combined.
  • Spoon mixture into your ice pop molds, add the sticks, and freeze until completely hard, 4-6 hours.
  • Wrap each pop tightly in plastic wrap to store in the freezer!
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