Blueberry Italian Cream Cake
Creating a delicious dessert that delights the taste buds and warms the heart is always a rewarding experience. Today, we're sharing a delightful recipe for Blueberry Italian Cream Cake that combines the richness of Italian cream with the fruity sweetness of fresh blueberries. This cake is perfect for special occasions, gatherings with friends, or simply indulging in a sweet treat at home. Let's dive into creating this delightful confection!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
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Fold in the shredded coconut, chopped pecans, and fresh blueberries, being careful not to overmix.
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Pour the batter into the prepared baking pan and spread it out evenly.
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Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Serving size: 1 slice (1/12 of cake)- Calories
- 380 kcal
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Cholesterol
- 85 mg
- Sodium
- 250 mg
- Total Carbohydrate
- 45 g
- Dietary Fiber
- 2 g
- Sugars
- 30 g
- Protein
- 5 g
So, gather your ingredients, preheat your oven, and get ready to bake up a delicious treat that will have everyone asking for seconds. Enjoy the process of creating something special in your kitchen and relish the joy of sharing a homemade dessert made with love. Happy baking!