Time 1h10m Yield 16-20 serving(s) Number Of Ingredients 14 Steps:
In a large bowl, combine flour, sugars, baking powder, baking soda, cinnamon and salt. Set aside. In a separate bowl, combine buttermilk, margarine and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13 x 9-inch pan. Combine topping ingredients and sprinkle over batter. Cover and refrigerate overnight. The next morning, uncover and bake at 350 degrees for 45-50 minutes or until cake test done with toothpick inserted near center. Can be served warm or cooled. (Time does not reflect overnight refrigeration time).
Time 3h30m Number Of Ingredients 18 Steps:
Butter and lightly flour 13x9-inch baking pan or casserole dish. Set aside. In a large bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and cinnamon. Set aside. In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat butter until smooth. Add sugar. Beat until well incorporated. Scrape down sides of the bowl as needed to ensure thorough mixing. Add in eggs and sour cream. Mix until combined. With the mixer running on slow speed, add dry flour mixture in three additions. Mix until just combined. Fold in berries, orange zest, and milk. Batter will be thick. Spread batter into prepared baking pan. Cover and keep in the fridge for 2 to 24 hours.
Time 40m Yield 9 servings. Number Of Ingredients 8 Steps:
In a bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter. Fold in berries. , Pour into greased 8-in. square baking pan; sprinkle with the remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30-35 minutes.
Time 9h Number Of Ingredients 17 Steps:
Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a large bowl stir together pastry flour, cornmeal, granulated sugar, 1 teaspoon of the cinnamon, the baking soda, salt, and the 1/2 teaspoon ginger. In a medium bowl whisk together yogurt, eggs, oil, applesauce, and butter flavoring until well mixed. Add egg mixture to the flour mixture, stirring just until combined. Pour half of the batter into the prepared dish, spreading evenly. Sprinkle with 1 cup of the frozen blueberries. Top with the remaining batter, spreading evenly. Cover and chill for 8 to 24 hours. Allow the coffee cake to stand at room temperature while the oven preheats to 350°F. In a small bowl toss together the remaining 1 cup frozen blueberries, the brown sugar, and the remaining 1/2 teaspoon cinnamon; sprinkle over the batter. Bake, uncovered, about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm. If desired, serve with whipped topping and sprinkle with additional ginger.
Time 1h Yield 12-16 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate several hours or overnight. Uncover and bake at 350° for 45-50 minutes or until cake tests done.
Time 1h10m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray. Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside. In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist. Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners’ sugar. Remove cake from pan and let cool 20 minutes before frosting.
Time 9h Yield 12 Number Of Ingredients 12 Steps:
Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan. In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight. The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Time 50m Yield 9 serving(s) Number Of Ingredients 9 Steps:
In a bowl, beat egg, and 1/2 cup sugar. Combine flour, baking powder, and salt in medium sized bowl. Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition. Stir in melted butter. Fold in blueberries. Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar. Cover and refrigerate overnight. Next morning, remove from refrigerator and put on counter for 30 minutes. Preheat oven to 350 degrees. Bake for 30-35 minutes or until toothpick comes out clean.
