BLUEBERRY STREUSEL LOAF CAKE
Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don't thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.
Provided by Erin Jeanne McDowell
Categories snack, breads, cakes, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 20
Steps:
- Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
- Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
- Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
- Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
- Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
- Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
- Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
- Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.
BLUEBERRY STREUSEL COFFEE CAKE
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING
I have had this recipe for many years and I don't recall where I got it from. I think it was fron some amish cookbook. This is a really good snack cake. It's great for breakfast or brunch. This goes good with a good cup coffee or glass of cold milk.
Provided by Olive
Categories Dessert
Time 1h
Yield 1 1, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
- Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.
BLUEBERRY CAKE WITH STREUSEL TOPPING
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
- Preheat the oven to 375 degrees. Oil an 8-inch square pan.
- To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
- Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
- Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 123 milligrams, Sugar 23 grams, TransFat 0 grams
BLUEBERRY STREUSEL CAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- For the streusel topping: In a medium bowl, stir together the flour, brown sugar, granulated sugar, ginger, salt and lemon zest. Using a pastry cutter or two knives, cut in the butter until the mixture is moistened and clumpy.
- Spread the streusel into an even layer on the prepared baking sheet, squeezing it a bit to form large clumps. Bake for 15 minutes, until the clumps are slightly dry and lightly toasted on the outside. Remove from oven and cool completely on the baking sheet. (See Cook's Note)
- For the cake: Bake the cake in two 9-inch cake pans according to package instructions. Cool the layers completely.
- For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a bowl and beat with an electric mixer until light, fluffy and well combined.
- Assemble the cake: Place one cake layer on a cake stand or plate. Top with half of the frosting, then dollop the pie filling around the center and sprinkle blueberries around the edge. Place the second cake layer on top, cover with the remaining frosting and sprinkle with more blueberries. Top with a generous sprinkling of the streusel. Dust with powdered sugar and serve.
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
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 STREUSEL COBBLER
Nobody will be able to resist freshly-baked cobbler slathered in a homemade blueberry sauce!
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
- In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
- In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
- Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
- Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.
Nutrition Facts : Calories 729.6 calories, Carbohydrate 74.3 g, Cholesterol 70.9 mg, Fat 35.1 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 18 g, Sodium 596.3 mg, Sugar 50.6 g
BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING
I make this blueberry cake every year when fresh blueberries are in season. Not only is it a tasty snack cake, it makes a fabulous breakfast or brunch cake too. It can also be made into muffins, but you might have to adjust the baking time. I got this recipe from a PBS cooking show in the 80's.
Provided by Crystal ~
Categories Other Breakfast
Time 55m
Number Of Ingredients 17
Steps:
- 1. Place the dry streusel ingredients in a food processor bowl.
- 2. Drop in butter and pulse until small crumbs form. Set aside. Note:This can be done in a bowl with a pastry blender too.
- 3. Preheat oven to 375 degrees.
- 4. In a large mixing bowl, cream the butter and the sugar; beat until light and fluffy. Add in the egg, and beat for 1-2 minutes.
- 5. Add the dry ingredients to the butter mixture alternating with the milk and the vanilla. Mix for 1-2 minutes.
- 6. Stir in the blueberries by hand.
- 7. Spread the batter evenly in an oiled 8 or 9 inch square cake pan. (the batter will be slightly thick)
- 8. Sprinkle the streusel topping evenly over the batter.
- 9. Bake for35-40 minutes. Let cake cool for 5-10 minutes and then cut into squares. Serve warm.
BLUEBERRY STREUSEL CAKE
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Provided by Gina Marie Miraglia Eriquez
Categories Cake Mixer Brunch Dessert Bake Kid-Friendly Mother's Day Lunch Blueberry Summer Sour Cream Butter Gourmet Small Plates
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
- Make streusel topping:
- Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
- Make cake:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Stir together sour cream and vanilla in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
- At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
- Gently fold in blueberries.
- Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
- Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.
BLUEBERRY COFFEE CAKE WITH STREUSSEL TOPPING
My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. , Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 35-40 minutes or until a toothpick inserted near the comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 344 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
STREUSEL BLUEBERRY COFFEE CAKE
A good breakfast or brunch recipe. I like to double this for a 9x13 pan. Fresh or frozen blueberries can be used in the recipe as well.
Provided by Chef on the coast
Categories Quick Breads
Time 1h
Yield 9 squares, 9 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Combine all cake ingredients except blueberries in large mixing bowl.
- Beat until batter is well mixed. Gently stir in blueberries by hand.
- Spread batter into greased 8 inch baking pan.
- Stir together all topping ingredients except butter. Cut in butter until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 343.7, Fat 11.7, SaturatedFat 7.1, Cholesterol 49.7, Sodium 315.6, Carbohydrate 56, Fiber 1.4, Sugar 29.5, Protein 4.7
BLUEBERRY MUFFINS WITH STREUSEL TOPPING
Muffins loaded with blueberries and a sweet streusel topping packs a great flavor using buttermilk and pastry flour. This is how I make my kids favorite snack or on the go breakfast. They can never get enough! They come out moist inside with a nice crunch on top and are always requested ;)
Provided by Vseward Chef-V
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- Preheat oven 400°F.
- Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
- Fold in blueberries (if using frozen DO NOT THAW). Spoon batter into greased muffin cups.
- For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle about 1 tablespoon over each muffin.
- Bake til golden brown. Bake at 400 F for 20 -30 minutes.
Nutrition Facts : Calories 149.2, Fat 5.5, SaturatedFat 3.2, Cholesterol 30.8, Sodium 97.4, Carbohydrate 23.1, Fiber 0.5, Sugar 10.5, Protein 2.3
BLUEBERRY STREUSEL COFFEE CAKE
This delicious ( and good for you ) easy-to-bake cake offers a crunchy sweet topping of toasted walnuts and brown sugar streusel.
Provided by Chef Glaucia
Categories Breads
Time 1h15m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Lightly butter and flour a 9-inch spring form pan.
- To make the streusel topping: Combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
- To make the cake : In a large bowl, combine the oil, sugars, eggs and vanilla and beat with a wooden spoon or electric mixer until smooth.
- In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.
- Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.
- Beat until smooth. Stir in the berries.
- Turn into the prepared pan and sprinkle evenly with the topping.
- Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.
- Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.
- Cut into wedges to serve.
Nutrition Facts : Calories 241.6, Fat 11.4, SaturatedFat 2.1, Cholesterol 27.7, Sodium 216, Carbohydrate 32.6, Fiber 3.2, Sugar 18.2, Protein 5
BLUEBERRY STREUSEL COFFEE CAKE
this is a recipe that is a combination of many recipes. It is very moist and rich. My husband says this is "the best darn blueberry coffee cake" he has eaten in a long time! as he grabs his 36 inch waist and tells me "it's paid for" (considering when I met him he had a 32 inch waist 8 years ago)...LOL your kitchen will smell heavenly when this is baking!
Provided by brkfst cook
Categories Breads
Time 1h40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- to prepare struesel topping: In a medium sized bowl combine all ingredients use a pastry cutter to cut butter into dry ingredients until mixture is crumbly and about the size of tiny peas -- set aside. if you have a food processor go for it!
- In a large bowl cream butter and sugar and vanilla until fluffy.
- add eggs one at a time, beating well after each addition.
- combine flour, baking powder, baking soda, and salt in a seperate bowl.
- add half of the container of sour cream and beat until well combined.
- gradually add half of your dry ingredients and beat until well combined.
- add the rest of the sour cream, beat. then add the rest of the dry ingredients and beat on high for 2 minutes.
- gently fold in your blueberries, being careful not to break them.
- spray a 9x13 pan with "pam" on the bottom only.
- add 1/2 of the batter and spread to cover the bottom of the pan.
- sprinkle 1/2 of the struesel topping on top of the batter.
- pour remaining batter on top and spread to cover.
- take a butter knife and make swirls all the way through the batter. this will give you the swirls in the cake when finished baking.
- sprinkle remaining struesel on top
- place in a 350 degree preheated oven for 70-75 minutes or until toothpick inserted comes out clean.
- let cool
- cover tightly.
Nutrition Facts : Calories 757.6, Fat 41.2, SaturatedFat 25.2, Cholesterol 169.4, Sodium 630, Carbohydrate 90.9, Fiber 2, Sugar 53.8, Protein 8.4
STREUSEL TOPPED BLUEBERRY MUFFINS
This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.
Provided by Heather Walker
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
- In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
- Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g
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