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Recipes

1-2-3 Easy Blueberry Cake, “The BomB”…

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2017 0581-2-3 Easy Blueberry Cake

This is as easy as 1-2-3. Delicious moist and very tasty. It’s actually “To Die For”.

  • Prep   15 minutes
  • Cook   30 minutes
  • Ready In   45 minutes

“This is a delicious and easy blueberry cake to make with things that are usually on hand. My Aunt passed this down to me. I have made it with the glaze topping which makes this cake the “bomb”.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon Lemon Zest
  • 2 cups fresh blueberries
  • 2 teaspoons all-purpose flour, or as needed
  • 2 tablespoons butter, melted
  • 2 tablespoons white sugar, or more to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13-inch baking dish or bundt pan.

Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, vanilla extract and lemon zest; mix into a semi-thick batter.

Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.

Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes.

These are your Last Step’s and Options:

*Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar,  Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.

OR

Omit the sugar topping and continue cooking 28 to 35 minutes or until toothpick comes clean. Apply Glaze after cake has cooled..
Glaze

  • 1/2 cup powdered sugar
  • 2 Teaspoons + Fresh Squeezed Lemon Juice (not to thick and not to thin)
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon + Fresh lemon zest (Stir in after mixing)

Mix together until super creamy. Actually I like to use my whip to make it creamier.

Drizzle over the entire cake with a spoon. It’s The “BomB”

Bon Appetite’

Recipes

Quick and Easy Blueberry Muffins Recipe

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Quick and Easy Blueberry Muffins Recipe

Blueberry Muffin’s

PREP 10min   COOK 20mins   TOTAL 30mins

Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins

All you need is one bowl. This recipe is so easy when we’re in the mood for something other than cereal, we’ll skip pancakes and make these for breakfast instead.

Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.

You Will Need

  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
  • 1 large egg
  • 1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Directions

Prepare Oven and Muffin Cups

Heat oven to 400 degrees F.

For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

  •  Whisk the flour, sugar, baking powder, and salt in a large bowl.
  • Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
  • Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
  • Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
  • Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
  • After muffins have cooled, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Tips

You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.

Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.

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