Anyone Ever Heard Of Blueberry Cake?

Baking By MomMiller Updated 4 Jun 2010 , 3:32am by tesso

MomMiller Posted 29 May 2010 , 1:30am
post #1 of 22

I have a bride that wants a blueberry cake as one of her tiers. I honestly have never made or even thought of blueberry cake. Soooo if you have a recipe and maybe a filling to pair with it, I would really be thankful!

21 replies
tesso Posted 29 May 2010 , 1:42am
post #2 of 22

heard of it? Hon, I make it !! Every blueberry lover I know has me make them one.

I don't make the cake from scratch, I use DH, because my cake kept coming out too moist. I use a can of Comstock blueberries. I make my cake mix, add any extenders, then fold in the blueberries along the top part of the batter, they tend to settle throughout as they bake. IF you fold too much they will all end up on the bottom !! I bake at 300 for 90 minutes. Slow and steady baking is the key.

as for frosting. I use Vanilla buttercream. The cake is VERY RICH !! and it only needs a light flavored frosting to make it really burst with complementary flavor.

Make sure you experiment with a test cake. Your oven temp has got to be right. or you will end up with solid line of goo in the middle of your cake.

That recipe also works for peach cakes too !! you just cut the peaches into little bits before adding them to the batter.

Lcubed82 Posted 29 May 2010 , 1:49am
post #3 of 22

YUM!!!

bobwonderbuns Posted 29 May 2010 , 1:56am
post #4 of 22

Tesso that sounds amazing!! I'll have to try that!! icon_biggrin.gif

JulieMN Posted 29 May 2010 , 2:00am
post #5 of 22
Quote:
Originally Posted by bobwonderbuns

Tesso that sounds amazing!! I'll have to try that!! icon_biggrin.gif




Ditto! Thanks for sharing!

MomMiller Posted 29 May 2010 , 3:30am
post #6 of 22

Tesso!!! Thanks so much sweetie. I am definately gonna make a test cake tomorrow morning. I will let you know how it goes!
This is why I love CakeCentral, ya'll know what I need!
hugs,
Vicky

noahsmummy Posted 29 May 2010 , 3:42am
post #7 of 22

yummmmm. sounds good. =)

tesso Posted 29 May 2010 , 3:51am
post #8 of 22

dont mind sharing a bit. I am actually getting some recipes together to submit to CC to share with all of you.

I like to experiment and so far have recipes for what i call my Fruit dream cakes

Mandarian dream
Blueberry dream
Peachy dream
Cherry Jubilee dream
Strawberry Dream
Raspberry Dream

I am also working on a Butterscotch cake recipe with homemade carmel icing. icon_biggrin.gif

When I get these recipes deciphered into a format that other humans can acutally read and comprehend, I will submit them for your baking pleasure. icon_lol.gif

Let me know how your cake comes out. If you have any problems PM me and I'll try to help. thumbs_up.gif

frankdiabetes Posted 29 May 2010 , 3:56am
post #9 of 22

tesso, I am anxiously awaiting your recipe submissions. Those all sound incredible!

bobwonderbuns Posted 29 May 2010 , 2:11pm
post #10 of 22
Quote:
Originally Posted by tesso

dont mind sharing a bit. I am actually getting some recipes together to submit to CC to share with all of you.

I like to experiment and so far have recipes for what i call my Fruit dream cakes

Mandarian dream
Blueberry dream
Peachy dream
Cherry Jubilee dream
Strawberry Dream
Raspberry Dream

I am also working on a Butterscotch cake recipe with homemade carmel icing. icon_biggrin.gif

When I get these recipes deciphered into a format that other humans can acutally read and comprehend, I will submit them for your baking pleasure. icon_lol.gif

Let me know how your cake comes out. If you have any problems PM me and I'll try to help. thumbs_up.gif




Tesso, if you come up with a google doc of these recipes, I'll gladly add them to the recipe links thread (in my signature.) Just let me know! icon_biggrin.gif

cownsj Posted 29 May 2010 , 2:37pm
post #11 of 22
Quote:
Originally Posted by tesso

heard of it? Hon, I make it !! Every blueberry lover I know has me make them one.

I don't make the cake from scratch, I use DH, because my cake kept coming out too moist. I use a can of Comstock blueberries. I make my cake mix, add any extenders, then fold in the blueberries along the top part of the batter, they tend to settle throughout as they bake. IF you fold too much they will all end up on the bottom !! I bake at 300 for 90 minutes. Slow and steady baking is the key.

as for frosting. I use Vanilla buttercream. The cake is VERY RICH !! and it only needs a light flavored frosting to make it really burst with complementary flavor.

Make sure you experiment with a test cake. Your oven temp has got to be right. or you will end up with solid line of goo in the middle of your cake.

That recipe also works for peach cakes too !! you just cut the peaches into little bits before adding them to the batter.




This sounds so yummy I'm going to pick up a can of the blueberry today. Can you please tell me what extenders you add in? I've never done a box recipe where I added to it. Thank you.

tesso Posted 31 May 2010 , 4:11am
post #12 of 22

bob- i'll work on that.

cownsj- I personally dont like any extenders in the blueberry recipe, except maybe some extra vanilla or when needed a tbs of flour or something. but if someone wanted to make the WASC cake they still could. then just fold in the blueberries.

If you guys could see my office and ALL the post-it notes with recipe fractions, notes, comments, and changes for these recipes. At least I got smart and started putting the date down on the notes so when i tinker with a recipe I can chronological them a little easier. icon_biggrin.gif

I'll let you guys know when I submit them. thumbs_up.gif

JohnnyCakes1966 Posted 31 May 2010 , 4:28am
post #13 of 22

tesso - Thanks for the recipe! You said to fold the blueberries along the top of the batter. So...you add the blueberries after you've poured the batter into the pan?

Cookie4 Posted 31 May 2010 , 4:33am
post #14 of 22

Oh Yum - count me in on the recipes also - Please!!!!!!!

tesso Posted 31 May 2010 , 7:31am
post #15 of 22
Quote:
Originally Posted by JohnnyCakes1966

tesso - Thanks for the recipe! You said to fold the blueberries along the top of the batter. So...you add the blueberries after you've poured the batter into the pan?




yes, pour batter in pan, fold blueberries into top part of batter.

poohsmomma Posted 31 May 2010 , 1:28pm
post #16 of 22

Tesso, this sounds yummy, but I have a couple of questions...

Is this a can of blueberries, or blueberry pie filling?

If it's just blueberries, do you drain them first or use the juice, too?

tesso Posted 31 May 2010 , 4:10pm
post #17 of 22

If you use Comstock, you shouldnt have to drain.

The reason I use comstock brand is because even though they say it is a filling, it can also be used as a topper. It has mainly blueberries and not all that gel filling like other brands. I have never had to drain the comstock brand. I have experimented with other brands because comstock is not cheap, but it yields the best results. it costs about $3.50 a can. and one can was enough to do a 9x13 sheet cake.

Put your Comstock filling in a bowl use a serving spoon with holes in it scoop out the blueberries and lay them on the top of the batter slightly spreading them out. Trust me you can tell if you have too much liquid, just take a small spoon and dip it out. I have only had to do that once out of maybe 50 cakes. Comstock is very consistant with their filling. which is one of the reasons i love it. unlike others where you open the can and it is all filling and about 30 blueberries. icon_mad.gif sorry I digress... Okay once the blueberries are spread along the batter, take a rubber spatula starting at the edge and lightly start folding the the batter over so that you can see blue berries under the batter. as the cake bakes they will sink throughtout. If it is easier for you, you can also use the spatula to cut through the batter like when marblizing. both methods work, i just prefer folding.

If you use a different brand of blueberries, in my experience the cake turns in to a gooey mess because of the gel filling. AGGGHHH..that was a nightmare when if bubbled over in the oven! and the cake never cooked all the way through.

I have also tried fresh blueberries and they were bitter in the cake. They just werent sweet enough to compliment the cake.

have fun baking and try not to roll your eyes too far back in your head when you take the first bite! icon_lol.gificon_biggrin.gif

dailey Posted 31 May 2010 , 4:30pm
post #18 of 22

i *love* this cake. very moist and dense..great for carving. i used this recipe (without the BB) for ALL my carved cakes..

http://allrecipes.com/Recipe/Blueberry-Cream-Cheese-Pound-Cake-II/Detail.aspx

poohsmomma Posted 31 May 2010 , 6:02pm
post #19 of 22

Thanks, Tesso, and I can't wait for your other recipes.

bobwonderbuns Posted 31 May 2010 , 10:23pm
post #20 of 22
Quote:
Originally Posted by dailey

i *love* this cake. very moist and dense..great for carving. i used this recipe (without the BB) for ALL my carved cakes..

http://allrecipes.com/Recipe/Blueberry-Cream-Cheese-Pound-Cake-II/Detail.aspx




That DOES sound good! (Adding to my never ending list of recipes to try...) icon_lol.gif

MomMiller Posted 3 Jun 2010 , 3:51pm
post #21 of 22

Tesso,
YOU ARE DA BOMB!!!! Although I didn't realize to fold the blueberries in the pan. I mixed my batter, lightly folded in the bowl and put in the pans. I made 2 other recipes that I had been given and I asked people to taste the 3. Yours was the HANDS DOWN winner!
I can't wait to see the rest of your recipes!
BTW I didn't add any extenders although I always use milk instead of the water in a box recipe.
Thanks again Tesso!!!! I owe you a huge hug!

tesso Posted 4 Jun 2010 , 3:32am
post #22 of 22

Yeah!! I am so glad you enjoyed the recipe and that it worked for you. I know my instructions were not the clearest. sorry. I am working on the recipes, hope to have them done very soon. I'll let you know when they are submitted.

happy baking !!

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