BEST EVER BLUEBERRY COFFEE CAKE
Terrific, flavorful coffee cake! A favorite at my house. All my friends who have tried this have asked me for the recipe.
Provided by Recipe USA
Categories Breads
Time 1h15m
Yield 24 13 x 9 x 2 pan, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.
- In small bowl stir together flour, baking powder and salt; set aside.
- In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined.
- Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined.
- Stir in vanilla. Gradually fold in blueberries.
- Batter will be very thick. Pour into prepared pan and smooth the top.
- In small bowl stir together 3 tablespoons sugar and the cinnamon.
- Sprinkle over batter.
- Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
- Cool on a wire rack.
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
ALASKAN BLUEBERRY COFFEE CAKE
Steps:
- 1. In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries.
- 2. Beat thoroughly for 30 seconds and spread in a greased round 9x11-1/2-inch pan or an 8x8x2-inch pan.
- 3. Combine 1/3 cup flour, brown sugar, cinnamon and butter.
- 4. Sprinkle over batter and top with the remaining berries.
- 5. Bake in a 375 degree oven for 25 to 30 minutes, until done.
- 6. Don\'t overbake.
- 7. Serve warm with butter or honey.
BLUEBERRY COFFEECAKE
Steps:
- Preheat oven to 375 degrees. Grease and flour 9x13-inch baking dish. Set aside. In bowl cream together butter and sugar. Beat in eggs. Add milk. In small bowl mash 1/2 cup blueberries then add to egg mixture. Add flour, baking powder, salt and vanilla. Mix well. Carefully stir in remaining blueberries. Pour into baking dish. Sprinkle with sugar. Bake for 30 minutes or until firm.
ALASKAN BLUEBERRY COFFEE CAKE
Make and share this Alaskan Blueberry Coffee Cake recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease a 9-inch square pan; set aside.
- In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries.
- Beat thoroughly for 30 seconds and spread into prepared pan.
- Combine 1/3 cup flour, brown sugar, cinnamon and butter until crumbly.
- Sprinkle mixture evenly over batter and top with the remaining berries.
- Bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean.
- Do not overbake.
- Cool slightly.
- Serve warm.
Nutrition Facts : Calories 506.9, Fat 19.2, SaturatedFat 7.1, Cholesterol 59.9, Sodium 628.3, Carbohydrate 79.3, Fiber 2, Sugar 46.4, Protein 6.3
BLUEBERRY COFFEE CAKE
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 12 servings, serving size 1 piece
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
- Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
- Add the flour mixture in 2 batches, stirring until just combined.
- Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Nutrition Facts : Calories 210, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 41 milligrams, Sodium 230 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams
LOADS-OF-BLUEBERRIES COFFEE CAKE
Steps:
- Heat the oven to 350 degrees. Grease the dish. Melt the butter in a medium-size saucepan (or in a bowl in a microwave oven.) Let cool. Wash and drain the blueberries; spread them out on paper towels to dry, removing any bits of leaf or stalk. Put the flour, baking powder, and salt in a large bowl. Stir to mix well. Add the milk, sugar, and eggs to butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Spread the batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.
THE ABSOLUTE BEST MOIST BUTTERY BLUEBERRY COFFEE CAKE
This is the best coffee cake, it has a layer of blueberries between two layers of the most wonderful moist buttery cake then topped with a sweet buttery topping --- you could substitute 1 cup sour cream for the cream cheese but the cream cheese is better, also almond extract can be used in place of vanilla --- I serve this cake slightly warm with ice cream and it is even better the next day --- you will love this cake! :)
Provided by Kittencalrecipezazz
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350° (set oven rack to second-lowest position).
- Grease a 13 x 9-inch baking dish.
- In a bowl sift together the first 3 ingredients.
- In a small bowl mix together the milk with whipping cream; set aside.
- In another bowl cream the butter with sugar and vanilla for about 4 minutes (no sugar granules should remain in the mixture).
- Add in eggs and cream cheese; beat until thoroughly blended.
- Add in the flour mixture alternately with milk/cream mixture.
- Spread HALF of the batter into prepared baking dish, then sprinkle the blueberries over the batter.
- Spread the remaining batter over blueberries.
- For the topping mix together the sugar with flour and cinnamon (if using) add in softened butter and mix with fingers until blended.
- Sprinkle on top of the cake batter.
- Bake for about 45-50 minutes, or until cake tests done.
- Delicious!
Nutrition Facts : Calories 397.1, Fat 20.6, SaturatedFat 12.4, Cholesterol 79.5, Sodium 280.1, Carbohydrate 49.4, Fiber 1.4, Sugar 28.3, Protein 4.8
HUCKLEBERRY ( OR BLUEBERRY) COFFEE CAKE
Cooking Light published this in their book, Five Star Recipes--The Best of 10 Years, and their staff voted this as one of their top five recipes from the first 10 years. It is very, very good, either for breakfast, brunch, or as dessert, warm out of the oven with a scoop of vanilla ice cream.
Provided by GaylaJ
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
- Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
- Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
- Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
- Bake at 350F for 1 hour; cool on a wire rack.
Nutrition Facts : Calories 194.3, Fat 5.3, SaturatedFat 1.2, Cholesterol 20, Sodium 234.9, Carbohydrate 33.4, Fiber 0.5, Sugar 23.2, Protein 3.8
FRESH BLUEBERRY COFFEE CAKE
Marian Platt of Sequim, Washington assembles this convenient cake the night before she needs it. "Just pop it in the oven the next morning. Within minutes, you're enjoying its light texture and fruity taste," she reports.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
BLUEBERRY COFFEE CAKE
I'm always on the lookout for blueberry recipes to use up some of my wild Maine blueberries. This one was found on the net, unfortunately I don't remember the site.
Provided by Julie Bs Hive
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.
- Combine 1/3 cup flour, brown sugar, cinnamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375F oven for 25 to 30 minutes, until done. Don't overbake.
OVERNIGHT BLUEBERRY COFFEE CAKE
A make ahead recipe my mother gave me from an old Taste of Home magazine-1995. Notice that you refrigerate the batter, then let it get to room temperature in 30 minutes before baking. If you have celiac disease, zori's review might be helpful to you-- she wrote" dr Schar's gluten-free cake flour + 2tbsp potato starch (it makes gf flour stronger) and corn oil in stead of butter."
Provided by WiGal
Categories Breads
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.
Nutrition Facts : Calories 174.6, Fat 4.9, SaturatedFat 2.8, Cholesterol 32.1, Sodium 321.2, Carbohydrate 30.2, Fiber 0.9, Sugar 15.6, Protein 3
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