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CAKES

Combine sugar, milk, and cream cheese in a large bowl. Beat with electric mixer until blended. Fold in cool whip and blueberries together. Crumble angel food cake into small pieces and add to cream mixture Mix well and pour into a large bowl packing mixture down and spreading evenly. Pour blueberry pie filling on top and spread evenly. Cover and refrigerate for at least three hours before serving.

Blueberry Coffee Cake

Preheat oven to 350 F. Grease 8-inch square baking pan. In a medium sized bowl, mix together the butter, 1/2 cup sugar, and egg until well blended. Add milk. Stir in flour, baking powder, salt, cinnamon and vanilla. Mix well. Fold in blueberries until they are just coated. Spread the batter evenly into the pan and bake for 35-40 minutes, or until a toothpick comes out clean when inserted. Mix together the 2 teaspoons sugar and nutmeg and dust over the top while cake is still warm.

Fresh NC Blueberry Coffee Cake

Combine berries, 2/3 cup sugar and cornstarch in a small saucepan. Cook over low heat until sauce is thickened, stirring constantly. About 5-6 minutes. Set sauce aside. Cream butter. Gradually add 1 1/2 cups sugar, beating until well blended. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream. Stir in almond extract. Spoon 1/2 of the batter into a 10 or 12 inch tube pan.

Spoon 1/2 of the berry sauce and 1/2 the chopped pecans, swirling partially through the batter with a knife. Repeat with remaining batter, berry sauce and sprinkle with remaining pecans. Bake at 325F for 1 1/4 - 1 1/2 hours or until done. Let stand for 10 minutes before removing from pan. Place on serving plate. Combine powdered sugar glaze ingredients. Drizzle over slightly warm cake.

Blueberry Cake Roll

Grease the bottom on 15 x 10-inch jellyroll pan lined with wax paper. Butter paper and sides; dust with additional flour. Spread batter evenly in prepared pan. Bake in a preheated 400F oven for 8-10 minutes. Sprinkle kitchen towel with confectioner's sugar. Remove cake from oven, immediately loosen the edges and turn out on prepared towel. Peel off wax paper. Roll up cake in towel, starting with the narrow end. Let stand 20 minutes.

Filling:

Lemon-Scent Blueberry Cake

Preheat oven to 350F. Grease and flour a 10-cup bundt pan. Combine oil and sugar, cream well. Add eggs and mix thoroughly. Stir in flour, soda, salt, lemon peel and vanilla. Mix well. Fold in blueberries and chopped pecans. Spoon mixture into prepared pan. Bake one hour. Test after 55 minutes with toothpick. Remove from oven and turn out onto rack while hot. Let cool, dust with powdered sugar and sprinkle with grated lemon peel.

White Lake Cheesecake

Add one at a time and beat well after each addition. Pour into ready-made 10-inch graham cracker crust. Bake at 350F for 45 minutes. Let cool 15 minutes.

Prepare:

Mix sour cream, sugar and vanilla. Fold in blueberries. Pour onto cake and bake 450F for 10 minutes. Cool before serving.

Aunt Pauline's Blueberry Coffee Ring

Combine in a saucepan and cook on low heat until boiling, about 4 to 5 minutes. Set aside to cool.

Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt and half of the flour. Beat at a low speed with mixer until smooth. Stir in remaining flour. Place in a greased bowl. Cover and let rise 1 hour or until doubled in size. Punch dough down and turn out on a floured surface and knead 4 or 5 times. Roll dough into a 21 x 7 rectangle. Top with blueberry filling.

Roll up dough in jellyroll fashion. Place roll on a large greased baking sheet seam down. Shape into ring. Using kitchen shears, make cuts into dough, cutting 3/4 of the way through about 1-inch apart. Turn each piece of dough on its side. Cover ring and let rise 45 more minutes. Bake at 350F for 20 to 25 minutes or until golden brown. Remove and cool.

Mix 3 ounces cream cheese, 1/4 stick of butter, 1/2 box powdered sugar, 4 to 5 tablespoons milk. Drizzle glaze on top of coffee ring.

Peach Blueberry Pound Cake

Heat oven to 350F. Lightly grease a 10-inch tube pan. Heat butter and milk in a small saucepan over medium heat until butter melts. Remove from heat. Fill a medium saucepan with water and bring to boil. Fill a large bowl with ice water. Score an "X" into top and bottom of peaches for easier peeling. Add peaches to boiling water for about 30 seconds. Remove with slotted spoon and immerse briefly in cold water. Peel, halve and bit peaches, then cut into 1/2 inch pieces. Beat eggs and sugar in a large bowl with an electric mixer until thick and pale, about 5 minutes.

With mixer on lower speed, beat in baking powder and salt until well blended. Add flour in 2 additions, alternately with the warm butter mixture. Fold in peaches and blueberries just until blended. Scrape into prepared pan and smooth top.

Bake 1 hour and 10 minutes or until a toothpick comes out clean. Remove from pan to wire rack. Let cake cool completely in the pan. Run a thin sharp knife around the edge of the pan and tube. Invert cake onto rack, and then place topside up on serving plate.

Blueberry Party Cakes

Preheat oven to 350F. Mix together dry ingredients in a large bowl and set aside. Place the butter and sugar in another large bowl; beat at medium speed until light and fluffy. Ad eggs and beat well. Add the flour mixture and milk at beat at medium speed until mixture is smooth. Stir in the lemon rind and blueberries. Pour the mixture into paper lined cupcake pans and bake for 20 minutes. Let cool in the pan for 10 minutes. Frost with the Fluffy Pudding Frosting and decorate with fresh blueberries and candy sprinkles.

Fluffy Pudding Frosting

Blueberry Upside Down Cake