Best Ever Blueberry Coffee Cake Food

BEST EVER BLUEBERRY COFFEE CAKE

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 I

Steps:

• Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
• Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
• For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
• Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

BLUEBERRY COFFEE CAKE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BLUEBERRY COFFEE CAKE

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.

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

BLUEBERRY COFFEE CAKE

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.

BLUEBERRY BEST COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
• In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
• In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

LEMON BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, combine the egg, sugar, lemon zest and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges.

BANG'N BLUEBERRY COFFEE CAKE

Steps:

• 1. Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.
• 2. For the topping, in a small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside.
• 3. In a small saucepan, heat half the blueberries and 1 tsp of sugar over medium heat. Occasionally mash the berries. Heat until berries turn into a slightly thick syrup. Remove from heat and set aside.
• 4. In a small bowl, sift flour with baking powder and salt. In a medium bowl, mix together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
• 5. Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping.
• 6. Then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.
• 7. Bake at 375° for 35 to 45 minutes, or until cake tests done. Partially cool in pan on wire rack.
• 8. Cut coffee cake and serve.

WORLDS BEST BLUEBERRY BUCKLE COFFEE CAKE (BY FREDA

Steps:

• 1. GREASE (using your fingers) & FLOUR the Pans. (Dump out any excess flour from your pans.) Preheat Oven @ 375 Rinse and wash blueberries, in colander, under cold water. Pick out and remove stems, leaves and soft berries.
• 2. Mix the following Dry Ingredients, sugar, baking pdr, salt, & cinnamon in bowl and mix well.
• 3. Add: butter and egg, mix with mixer (or by hand is fine.) Add: Milk, mix well
• 4. While Mixing; Add: Flour . . (this will be like a thick pancake batter).. . finish mixing by hand. ADD: Blueberries, and Fold into mixture, as to not Crush the Berries. (if you crush some, its ok don't worry.
• 5. Pour Batter into your prepared Pans, about 1/2 way up the pans. (It will rise when Baking.) Then ADD; another 2 Cups of Berries Sprinkled over top of this batter. Now Make your crumb topping below.
• 6. CRUMB TOPPING: in another bowl; mix together the topping ingredients. sugar flour cinnamon & butter, til crumbly texture. "SPRINKLE OVER TOP OF THE BATTER." PLACE IN PRE-HEATED OVEN Bake for 45 Minutes. TIP: After 35 Min, check often til Golden brown check every 2-4 min so as not to over bake. When Knife inserted comes out Clean its Done!! NOTE: If Berries are NOT at ROOM TEMP. INcrease Your Baking time as they will take time to Heat and Bake. REMOVE Coffee Cake from oven, when its golden brown, Set Coffee cake on rack to cool and ENJOY!!!