BLUEBERRY COFFEE CAKE WITH CINNAMON OAT STREUSEL
Blueberry Coffee Cake with Cinnamon Oat Streusel is the perfect way to start your morning. Blueberry, vanilla and cinnamon flavors combine to make this delicious sweet breakfast.
Provided by Emily
Categories Breakfast
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Prepare a 9 inch springform pan with cooking spray.
- Combine all the streusel ingredients in a bowl with a fork or a pastry blender. This will make a thick crumb. Set aside.
- How to Make Blueberry Coffee Cake
- Mix the first 6 ingredients together in a medium bowl, making sure its well combined. Cover the cake batter with blueberries before baking.
- Combine the cinnamon and sugar in a separate small bowl and set aside. Reserve ¾ of the cinnamon sugar mixture for the middle of cake and the remainder to mix into the streusel.
- Spread half of the batter into the prepared pan. Sprinkle 3/4 of the cinnamon sugar mixture over the cake. Place remaining batter over the cinnamon sugar mixture. You can do this in dollops. The batter will be very thick.
- Mix remaining cinnamon sugar into the streusel and cover the cake with the streusel.
- Bake the cake for 50 to 60 minutes, or until a toothpick comes out clean. Start checking the cake at 45 minutes because ovens vary. If the streusel starts to brown, cover with a piece of foil to prevent burning.
Nutrition Facts : Calories 395 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 440 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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 STREUSEL COFFEE CAKE
This coffee cake had my coworkers swooning! It's tender, buttery, and very delicious. Don't substitute margarine -- it's just not the same. The recipe doubles nicely for a 9x13-inch pan.
Provided by wife2abadge
Categories Breads
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Combine the blueberries and 2 T flour; toss gently and set aside.
- Combine 1/2 cup butter, 2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup sugar, and 3/4 cup milk in a large bowl.
- Beat 2 minutes at medium speed with an electric mixer.
- Add egg; beat one minute.
- Fold in blueberries.
- Spread batter evenly in a greased and floured 9-inch square pan.
- Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon in a bowl; cut int 1/4 cup butter until mixture resembles coarse meal.
- Spread this mixture over the batter.
- Bake at 350°F for 50-65 minutes (reading the reviews and from my own exprience, I believe this requires an extra 15 minutes).
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 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
BLUEBERRY STREUSEL COFFEE CAKE
Inspired by a recipe from the Creme de Colorado Cookbook. My family has just one word for this recipe: Awesome.
Provided by Kathy
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375°F Grease a 10" springform pan.
- Cream together butter, sugar, and egg.
- Blend in flour, salt, baking powder, extracts, poppy seeds, and milk.
- Fold in blue berries.
- Combine topping ingredients using a fork or pastry cutter. Sprinkle over batter.
- Bake 40-50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 285.2, Fat 11.2, SaturatedFat 4.9, Cholesterol 36.4, Sodium 192, Carbohydrate 43.9, Fiber 1.9, Sugar 24.1, Protein 3.9
GLUTEN FREE STREUSEL-TOPPED BLUEBERRY COFFEE CAKE
If you're craving something comforting, sweet and gluten free for breakfast, look no further than this gluten-free blueberry coffee cake recipe! Made with Betty Crocker™ Gluten Free Blueberry Muffin Mix and a crumbly oat flour streusel, each bite of this brunch cake is pure deliciousness. One slice, and your day is off to a fabulous start. We also love this coffee cake as an after-dinner treat or a potluck contribution!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9-inch square pan with gluten-free cooking spray. Set aside.
- In small bowl, mix oat flour, brown sugar, oats, tapioca starch and cinnamon until blended. Use fork to stir in melted butter until mixture is crumbly. Set aside.
- In medium bowl, stir muffin mix, water, oil and eggs until blended. Pour batter into prepared pan. Sprinkle streusel evenly over batter.
- Bake 40 to 45 minutes or until streusel is golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour and 30 minutes. Wrap tightly; store at room temperature.
Nutrition Facts : Calories 330, Carbohydrate 49 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 26 g, TransFat 0 g
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
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