Blueberry cake


July 2008
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Wednesday, July 16, 2008

Blueberry Cake recipe.
Blueberry Cake1 cup +1 teaspoon all purpose flour1 teaspoon baking powder1/2 teaspoon kosher salt1 stick unsalted butter1 cup sugar1/4 teaspoon vanilla2 large eggs2 cups blueberries (may use frozen) or mixraspberries and blueberries.1 teaspoon lemon juice (I omitted this)confectioners sugarPreheat oven to 350.You can use a spring form pan or a 9 inch round cake pan greased and floured.I used a bunte pan and bakers secret.Cream butter and sugar and vanilla until fluffy.Add eggs one at a time,beat well.Reduce mixerand slowly add flour and dry ingredients. Batter will be thick!!! Beat untill smooth. With aspoon stir in berries.Gently pour into cake pan.I had to scrape and pack mine into pan LOLBake for 1 hour.This is what the recipe says. I tested mine at 45 minutes and it was done.Cool about 10 minutes in the pan. Then turn onto cake plate and sprinkle with confectionerssugar. I doubled the recipe for this cake. It wasn't big enough for our blueberry eating crowd.
posted by zzop357 9:22 PM 0 Comments

Pumpkin Spice Cake8 jars w/ new lids1 cup raisins2 cups unbleached flour2 teaspoons baking soda1/4 teaspoon baking powder1/2 teaspoon salt2 teaspoons cloves (I don't use cloves I use pumpkin pie spice)2 teaspoons cinnamon1 teaspoon ginger4 eggs whipped2 cups sugar1 cup butter or margarine softened2 cups pumpkinPreheat oven to 325.Place oven rack in middle of the oven.Removetop rack from oven. You need a large baking sheet to place jars on and bake without touching.Wash drain and dry jars.Batter:Combine raisins flour and baking soda,baking powder and all the spices together. Combineeggs sugar and margarine and pumpkin together.Add flour mixture a little at a time till allmixed.Divide mixture between the 8 jars.Should be less than 1/2 full. Carefully wipe top and rims ofjars and place on baking sheet.Place baking sheet in the middle of the oven.Bake about fortyminutes.Place lids and rings in hot water till needed.When cakes are done carefully remove from oven.Place lid and ring on each on and place ontowel to cool.Cakes will seal as they cool.Cakes will keep up to a year.They don't last that long around here.Please be careful putting rings on, these are very hot.
Applesauce Cake1/3 cup shortening2 large eggs1 cup applesauce1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon cloves(pumpkin pie spice)1/3 cup pecans/walnuts optional( I don't use them,they get chewy)Rest is same as above.