Time 1h Yield 9 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Yield Makes 6 to 8 breakfast or dessert servings Number Of Ingredients 12 Steps:
Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
Time 1h5m Number Of Ingredients 13 Steps:
Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.
Time 1h Yield 9 serving(s) Number Of Ingredients 11 Steps:
Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan. Combine flour, sugar and baking powder. Stir in milk and butter. Spoon over berries. Combine sugar and cornstarch, sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees for 40-45 minutes or until cake tests done.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Put blueberries and lemon juice in an 8"X8" baking pan. Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar. Beat in milk, egg, melted butter and vanilla. Drop all over berry mixture. (Berries do not have to be totally covered). Mix together 1 cup sugar and the cornstarch. Sprinkle over the batter. Pour boiling water over it all, holding a large spoon under the stream of water. Bake at 350F for 40-50 minutes or until done.
Time 1h40m Yield 16 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, granulated sugar, milk and orange juice with whisk 2 min.; pour over cake batter. Sprinkle with blueberries. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center of cake comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.
Time 1h15m Yield 9 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish. In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. In a medium bowl, beat the confectioners’ sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.
Yield 15 Number Of Ingredients 13 Steps:
Preheat oven to 350°F. Prepare cake according to the instructions on the box adding in the water oil and eggs, mixing until combined. Bake cake in 9 x 13-inch pan for 20-22 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes. To prepare the blueberry sauce, rinse the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes. While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake. Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm. Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled. Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Add 3 Tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture. Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake and refrigerate until served.
