Blueberry Crumb Coffeecake Food

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 (AKA BLUEBERRY BOY BAIT)

Steps:

• Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
• This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

BLUEBERRY CRUMB COFFEE CAKE

Steps:

• The fruit: Preheat oven to 350 F. Grease a 9-inch round cake pan with butter. Line with parchment paper and grease the top of the paper. In a small saucepan, melt 3 tablespoons butter over medium-low heat. When melted, add lemon juice and brown sugar. Stir until sugar has dissolved. Pour the liquid into the bottom of the prepared cake pan. Pour the blueberries into the bottom of the pan. This can be done in advance.
• Crumb topping: Mix together flour, sugars, and spices in a medium bowl. Pour in the melted, cooled butter and mix until large crumbs form.
• Cake: In the bowl of a standing mixer fitted with the paddle attachment, combine flour, sugar, baking soda, baking powder, and salt. In a mixing bowl, whisk together the eggs, sour cream, and vanilla. Attach the bowl with the dry ingredients to the standing mixer and mix for a few seconds. Add the softened butter and a few tablespoons of the egg mixture, and beat for 10 seconds to combine. Beat in the remaining egg mixture, continuing to beat until very smooth.
• Pour the cake batter on top of the fruit and smooth the top. Use your fingers to create large crumbs from the topping and scatter evenly on top of the cake batter. Bake 55-65 minutes, until cake is set and the center springs back when very gently pressed with a finger. A cake tester will come out with crumbs attached, but it shouldn't be wet.
• Remove cake from oven and transfer to a wire rack to cool completely, at least 2 hours.Use a flat-edged spatula or knife to loosen the sides of the cake from the pan. Flip cake onto the rack. Serve with the fruit either on the bottom or on top, whatever your preference.

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 COFFEE CAKE

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.

BLUEBERRY COFFEE CAKE

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.

BLUEBERRIES AND CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

BLUEBERRY CRUMB COFFEECAKE

Steps:

• Preheat oven to 350^. Spray a 9x13-inch baking pan with Pam. Set aside. --- In a medium bowl whisk together the Bisquick, salt, baking powder and soda, leave the lumps. Set aside.
• In a large mixer bowl beat together the brown sugar, butter and oil until fluffy. Add the eggs one at a time until blended. Beat in vanilla and yogurt. Add flour mixture, stirring until just combined. Spread 1/2 the batter in the prepared baking pan.
• Combine blueberry filling and the lemon juice, blending well. Spread over batter evenly. Spread remainder of batter over blueberry filling. --- Topping: Combine ingredients and spread on top of the top batter evenly. Bake coffeecake for 35-45 minutes-or until tested done with toothpick test. Cool and serve with whipped cream or ice cream if desired.

BLUEBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. 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 and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

BLUEBERRY CRUMB COFFEE CAKE

Steps:

• Preheat oven to 325ºF.
• Grease an 8-inch-square baking pan.
• Toss blueberries with sugar and cornstarch.
• Set aside.
• To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth.
• Stir in flour with a spatula. (It will look like a solid dough.).
• To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla.
• Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking
• powder and salt.
• Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened.
• Increase speed and beat for 30 seconds.
• Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula.
• Scoop out about ½ cup of the batter and set aside.
• Scrape remaining batter into prepared pan. Spoon blueberries over batter.
• Dollop set-aside batter over berries; it does not have to be even.
• Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size.
• Sprinkle over cake.
• Bake cake until a toothpick inserted into center comes out clean of batter, 45 to 55 minutes. Cool completely before serving.

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.

BEST BLUEBERRY BUCKLE (BLUEBERRY CRUMB CAKE)

Steps:

• For the streusel:.
• In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
• Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
• Transfer streusel to small bowl and set aside.
• For the cake:.
• Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.
• Whisk flour and baking powder in small bowl to combine; set aside.
• In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
• Beat in vanilla until combined, about 30 seconds.
• With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.
• Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.
• Using rubber spatula, gently fold in blueberries until evenly distributed.
• Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
• Sprinkle streusel evenly over batter.
• Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.
• Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
• ool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.

BLUEBERRY COFFEE CAKE

Steps:

• In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.
• Combine 1/3 cup flour, brown sugar, cinnamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375F oven for 25 to 30 minutes, until done. Don't overbake.

BLUEBERRY CRUMB CAKE

Steps:

• Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8x8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
• To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
• To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
• Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled - it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
• Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There's no need to try to get even pieces - these are crumbs and they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
• Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.