Blueberry Coffee Cake With Streussel Topping Food

STREUSEL BLUEBERRY COFFEE CAKE

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.

BLUEBERRY STREUSEL COFFEE CAKE

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.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.
• Combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat vanilla into the mixture with the last egg. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.
• Mix blueberries, brown sugar, walnuts, and cinnamon.
• Spread about 1/3 the batter into the bottom of the prepared pan. Sprinkle about 1/3 the blueberry mixture over the batter layer. Spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. Spread remaining batter over the blueberry mixture. Top with remaining blueberry mixture.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.

BLUEBERRY STREUSEL COFFEE CAKE

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.

BLUEBERRY CAKE WITH STREUSEL TOPPING

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.

CONTEST-WINNING BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13x9-in. baking pan. Sprinkle with blueberries. Blend cheese, egg, sugar and lemon zest until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350° for 45-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.