Blueberry Banana Coffee Cake Food

BLUEBERRY-BANANA COFFEE CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined.
• Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.
• Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.
• While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.

BLUEBERRY BANANA COFFEE CAKE

Steps:

• Preheat oven to 350º.
• Mix the flour, salt and baking powder in a small bowl and set aside.
• Add the sugar and butter to a large bowl and beat until light and fluffy.
• Add the eggs, vanilla, mashed banana, milk and lemon zest and beat until combined.
• Add the flour mixture and stir to combine.
• Gently fold in the blueberries.
• Pour the batter into a 9" cake pan or springform pan that has been cooking spray.
• Create the crumble by mixing the flour and sugar together then use a fork to cut the butter into the butter/sugar mixture.
• Sprinkle the crumble over the batter.
• Bake at 350º for 50 min to 1 hour (or until a toothpick inserted into the center comes out clean)
• Prepare the icing by mixing the powdered sugar and lemon juice. The icing should be thin and pourable. If too thick simply add additional lemon juice. If too thin, add a little more powdered sugar.
• Once the cake is done, drizzle the icing over the top of the cake and serve warm.

BLUEBERRY COFFEE CAKE

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.

AMISH BLUEBERRY BANANA COFFEECAKE

Steps:

• Preheat oven to 350 degrees.
• Grease your favorite coffeecake dish -- an 9 x 13 rectangular glass baking dish works well.
• Sift the flour, baking soda and salt into a medium bowl and set aside.
• Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside.
• Cream the butter and sugar until light and fluffy.
• Gradually pour the egg mixture into the butter, while mixing.
• Add the bananas {the mixture will be lumpy}.
• With a rubber spatula, mix in the flour mixture until just incorporated.
• Fold in the blueberries and transfer the batter to the prepared pan.
• Bake until a toothpick inserted into the center of the coffeecake comes out clean, about 25-30 minutes.

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 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.

FRESH BLUEBERRY COFFEE CAKE

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.

CRUMB-TOPPED BLUEBERRY COFFEE CAKE

Steps:

• For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BANANA COFFEE CAKE

Steps:

• In a large mixing bowl, beat cream cheese, butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in bananas and vanilla.
• Combine the flour, baking powder and baking soda, and add gradually to the creamed mixture.
• Mix the topping ingredients together; add half to the batter.
• Pour batter into a greased 13" x 9" x 2" baking pan, and sprinkle with the remaining topping.
• Bake at 350F for 25-30 minutes, or until a toothpick inserted in center comes out clean.
• Cool, then cut into slices.

VEGAN BANANA AND BLUEBERRY CAKE

Steps:

• Combine mashed bananas, sugar, oil and almond milk and stir until combined. Gradually add S/R flour and spices, stirring constantly. Add berries, and only stir them in lightly as to not make the colour seep.
• Pour into a oiled (rice bran oil will do) round cake tin, or square, or triangle, whatever does your fancy, and then sprinkle with Brown linseeds and a bit of cinnamon.
• I cook this cake for about 40-50mins at 185 degrees, however everyones oven is slightly different, so just cook it until you can poke a knife into it and withdraw without any mixture stuck to the knife.