Blueberry Coffee Cake With Brown Sugar Topping Food

BROWN SUGAR BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven 375°
• Grease the bottom and sides of a 9x13 cake pan
• Cream together the 1/2 cup butter and white sugar in a large bowl
• Mix in the eggs
• In a separate bowl, stir together the flour, baking powder and salt
• Stir in the milk, a little at a time, alternating with flour mixture into the egg mixture. (A little milk, a little flour, etc...)
• Fold in the blueberries
• Spread in a greased 9x13 pan. Set aside

BLUEBERRY COFFEE CAKE WITH BROWN SUGAR-WALNUT CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Grease and line a 8-inch square baking pan with parchment paper.
• In a medium bowl, mix together the crumble ingredients well. Set aside.
• Using a whisk or electric mixer, cream together the butter and sugar. Add the milk, egg, and vanilla extract, then mix until combined.
• Mix together the flour, baking powder, and salt. Slowly add to the batter in batches, whisking in between, until the batter is smooth, scraping down the sides if necessary. The batter will be thick.
• Using a spatula, gently fold in most of the blueberries, reserving a handful of blueberries.
• Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. Spread the crumble evenly over the top of the batter.
• Bake for 35-40 minutes, until a wooden skewer (or cake tester) comes out clean in the centre of the cake. Let it cool before removing from the pan. Slice and serve.

BLUEBERRY COFFEE CAKE WITH BROWN SUGAR TOPPING

Steps:

• Sift the flour, baking powder and salt in a bowl and mix well.
• Cream the sugar and butter in a mixing bowl until light and fluffy.
• Beat in the vanilla and the eggs.
• Add the dry ingredients alternately with the sour cream mixing well after each addition.
• In a greased 9x13 pan, layer half the batter, all of the pie filling, rest of the batter.
• Sprinkle with brown sugar topping.
• Bake at 350º for 1 hour.
• For the topping: Combine all ingredients in a snall bowl and mix well.

BLUEBERRY COFFEE CAKE

Steps:

• HEAT oven to 400 degrees F. Spray 8- or 9-inch square baking pan with no-stick cooking spray. Lightly spoon flour into measuring cup; level off.
• COMBINE flour, sugar, baking powder, salt and allspice in medium bowl. Add butter, egg and milk. Mix vigorously until well blended.
• POUR half of batter into prepared pan; spread preserves evenly over batter. Top with remaining batter.
• COMBINE topping ingredients; mix until crumbly. Sprinkle over top of coffee cake. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

BLUEBERRY COFFEE CAKE

Steps:

• Combine 1/3 cup flour, 1/4 cup butter, coconut, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.
• Preheat oven to 375°F. Butter and flour 13x9x2-inch baking pan. Sift remaining 2 cups flour, baking powder and salt into small bowl. Using electric mixer, beat remaining 1/2 cup butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.
• Transfer cake batter to prepared baking pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.

BLUEBERRY CRUMB COFFEE CAKE

Steps:

• 1. Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
• 2. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
• 3. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you're folding in the berries! Don't mush them up!)
• 4. Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

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.

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.