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.
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
BLUEBERRY COFFEE CAKE I
This cake is super for a quick breakfast snack with coffee.
Provided by Debbie Rowe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g
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.
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
BLUEBERRY COFFEE CAKE
A co-worker brought this into the office the other day, and I think it is the best Blueberry coffee cake I have ever had! She tells me the recipe came from Cooking Light and brought me a paper copy, so putting in 'Zaar to share and so I don't lose it!! Cooking time does not include cooling time.
Provided by iewe7726
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
- Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
- Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries.
- Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Nutrition Facts : Calories 284.5, Fat 9.9, SaturatedFat 5.9, Cholesterol 47.8, Sodium 293.1, Carbohydrate 44.2, Fiber 1.5, Sugar 24.5, Protein 5.4
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.
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.
NEW ENGLAND BLUEBERRY COFFEE CAKE
The aroma of this cake is heavenly, and the taste is scrumptious! It's wonderful with mid-morning coffee. You can also serve it at brunch, or with ice cream as a dessert. The blueberries help make this a special treat.
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and butter; stir into dry ingredients just until moistened. Gently fold in blueberries. Spread into a greased 8-in. square baking pan., For topping, combine the brown sugar, flour and walnuts in a small bowl; stir in butter. Sprinkle over batter. Bake at 400° for 20-25 minutes or until top is light golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 265 calories, Fat 11g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 292mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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
My mother has been making this coffee cake for years. It is a delicate, moist cake that is not overly sweet. It's perfect with a cup of coffee in the morning!
Provided by Taste of Home
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and 1/2 cup sugar. Add egg, vanilla and milk; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter into a greased 9-in. springform pan. Spoon berries over batter. Sprinkle with remaining sugar. Cover with remaining batter. For topping, combine flour and brown sugar in a small bowl. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 375° for 35-40 minutes or until cake tests done.
Nutrition Facts :
KATHRYN'S BLUEBERRY COFFEE CAKE
A delicious blueberry coffecake made with cream cheese, and topped with streusel. Moist and delicious. This was a coffee cake I made while my daughter was growing up. It is a Land "O" Lakes recipe. Made in a 13x9 inch baking pan, so there is enough to share with friends, or to put in lunches or just to enjoy for a few days. I always enjoy baking in larger quantities, just for these purposes. And although I have never tried freezing this particular recipe, many recipes freeze very well, so you always have something on hand when someone stops by. I hope you enjoy this recipe as much as we have!
Provided by Naturalbohemian
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- In a large mixing bowl combine all coffee cake ingredients except blueberries and 2 tablespoons flour.
- Beat at low speed, scraping bowl often, until well mixed(1 to 2 minutes.).
- In medium bowl toss together blueberries and 2 tablespoons flour; gently stir into batter.
- Spoon into greased or buttered 13x9-inch baking pan.
- In 1-quart saucepan melt 3 tablespoons butter; stir in remaining streusel topping ingredients.
- Sprinkle over batter.
- Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 408.2, Fat 18.6, SaturatedFat 11.3, Cholesterol 85, Sodium 251.1, Carbohydrate 55.4, Fiber 1.2, Sugar 31.1, Protein 6
BLUEBERRY COFFEE CAKE
This is an adopted recipe that so many of you have enjoyed and I am so very glad. I have revised the directions to reflect the cooking method that RitaL used....so hopefully it will be much clearer now!!!
Provided by Jellyqueen
Categories Breads
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Place flour, sugar, baking powder, & salt into a food processor and pulsed to sift and lighten.
- Then add the room softened butter and pulse.
- Next add milk & eggs and pulse.
- Mix in by hand 2 cups of frozen blueberries (which have been dusted with flour).
- Bake in a 9 inch pan at 350 degrees for 30 to 40 minute.
- Let cool.
Nutrition Facts : Calories 263.3, Fat 7.4, SaturatedFat 4.1, Cholesterol 63.4, Sodium 292.8, Carbohydrate 44.9, Fiber 1.5, Sugar 21, Protein 5.2
GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE
A family recipe for at least 60 years, likely taken from the newspaper. Moist and loaded with blueberries. There is never any left over. Give it a try!
Provided by georgia
Categories Coffee Cake
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
- Sift together flour, baking powder, and salt. Set aside.
- Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
- Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 45 g, Cholesterol 35.3 mg, Fat 6.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 252.5 mg, Sugar 22.1 g
BLUEBERRY COFFEE CAKE
Make and share this Blueberry Coffee Cake recipe from Food.com.
Provided by couponmommy123
Categories Breads
Time 45m
Yield 1 coffee cake, 12 serving(s)
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 219.9, Fat 8.6, SaturatedFat 2, Cholesterol 40.8, Sodium 247.3, Carbohydrate 31.4, Fiber 2.2, Sugar 15.1, Protein 5.5
BLUEBERRY-CRUNCH COFFEE CAKE
Make and share this Blueberry-Crunch Coffee Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix together milk and vanilla extract; set aside.
- Preheat oven to 350 degrees; grease 9-inch springform pan.
- Coat inside evenly with flour; tap out excess flour.
- Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
- Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
- With fork, stir in chopped pecans.
- Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
- Beat in eggs, 1 at a time, until blended.
- Continue to beat 2-3 minutes, until light and fluffy.
- In small bowl, mix flour, baking powder and salt.
- With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
- Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
- Scatter frozen blueberries evenly over top.
- Carefully spread remaining batter over berries (batter will just barely cover).
- Crumble remaining Praline Crunch evenly over top.
- Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
- Let cake cool completely in wire pan on wire rack.
- Remove sides and bottom of pan; place cake on platter, top side up.
- Dust top with confectioners' sugar.
Nutrition Facts : Calories 320.9, Fat 16.6, SaturatedFat 8.9, Cholesterol 67, Sodium 181.9, Carbohydrate 39.6, Fiber 1.6, Sugar 19, Protein 4.6
BLUEBERRIES AND CHEESE COFFEE CAKE
Shirley Wilder of Marinetta, Georgia didn't want to give up this coffee cake just because she had to watch her diet closely. Our Test Kitchen help her keep this treat on the menu by cutting the fat by more than 40%, the saturated fat and cholesterol by one-half and the calories by one-quarter. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon zest. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition. , In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a 13x9-in. baking dish coated with cooking spray., For topping, combine the flour, sugar and lemon zest in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. , Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 346mg sodium, Carbohydrate 34g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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