BLUEBERRY COFFEE CAKE
I'm always on the lookout for blueberry recipes to use up some of my wild Maine blueberries. This one was found on the net, unfortunately I don't remember the site.
Provided by Julie Bs Hive
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
LEMON BLUEBERRY COFFEE CAKE
Are you wanting something a little different than traditional Blueberry Cake? This from scratch Lemon Blueberry Coffee Cake is tasty and just what you want to enjoy with your coffee in the morning.
Provided by Julie Clark
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray an 8x8 inch pan with non stick spray.
- In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy.
- Add in the egg and vanilla and mix until combined.
- In a medium bowl, mix together the flour, salt and baking powder.
- Pour part of the flour mixture into the large bowl of wet ingredients, stir, add in the plain yogurt and rest of flour mixture and then mix until completely combined.
- Fold in the floured blueberries.
- Spread the batter into your prepared pan. The batter will be thick.
- Sprinkle the top with a little bit of sugar.
- Bake for 40-45 minutes, until a toothpick comes out clean.
- Cool for 10-15 minutes.
- Prepare the glaze by mixing together the powdered sugar and heavy cream, start with 2 tablespoons of cream and continue to add more until the desired consistency has been reached.
- Drizzle all over the top and then sprinkle a little lemon zest on top.
- Lightly cover with foil and store at room temperature.
Nutrition Facts : Calories 314 kcal, Carbohydrate 46 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 56 mg, Sodium 278 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
BEST EVER BLUEBERRY COFFEE CAKE
Terrific, flavorful coffee cake! A favorite at my house. All my friends who have tried this have asked me for the recipe.
Provided by Recipe USA
Categories Breads
Time 1h15m
Yield 24 13 x 9 x 2 pan, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.
- In small bowl stir together flour, baking powder and salt; set aside.
- In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined.
- Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined.
- Stir in vanilla. Gradually fold in blueberries.
- Batter will be very thick. Pour into prepared pan and smooth the top.
- In small bowl stir together 3 tablespoons sugar and the cinnamon.
- Sprinkle over batter.
- Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
- Cool on a wire rack.
BLUEBERRY COFFEE CAKE I
This cake is super for a quick breakfast snack with coffee.
Provided by Debbie Rowe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g
CHERRY LATTICE COFFEE CAKE
This cheery coffee cake is an all-time favorite with my seven grandchildren. The latticed top showcases the cherries so beautifully that it's almost too pretty to eat.
Provided by Taste of Home
Time 1h10m
Yield 2 coffee cake.
Number Of Ingredients 14
Steps:
- In a bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, egg, sugar, butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Reserve 1 cup dough. Divide remaining dough in half. Roll each portion into a 9-in. circle; place in greased 9-in. round baking pans. Combine filling ingredients; spread over dough to within 1/2 in. of edge. , Roll out reserved dough to 1/4-in. thickness; cut into 1/2-in. strips. Make a lattice top over filling. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 15 minutes. Cover top with foil; bake 20 minutes longer or until browned.
Nutrition Facts :
BLUEBERRY LATTICE BARS
Since our area has an annual blueberry festival, my daughters and I are always looking for new berry recipes to enter in the cooking contest. These lovely, yummy bars won a blue ribbon one year. -Debbie Ayers, Baileyville, Maine
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight., Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly., Roll each portion of dough between 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2 in. up the sides. Add filling., Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 233 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 109mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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.
BLUEBERRY COFFEE CAKE
Blueberry Coffee Cake is a super simple and quick recipe that results in a moist and delicious cake that you can serve any time of the day.
Provided by Kathleen
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350 degrees F.
- Cream butter and sugar together in a large bowl until light and fluffy. Add in the eggs one at a time, mixing until yolk disappears, then the vanilla.
- In a separate bowl, whisk together flour, powder, baking soda, and salt. Add to cream mixture alternating with the sour cream until well combined.
- In a small bowl combine brown sugar, flour, and cinnamon; Set aside.
- Pour a third of the batter into prepared baking pan, spreading evenly.
- Sprinkle half of the brown sugar mixture over the batter in in the pan. Place half of the blueberries on top. Repeat layers then top with the remaining batter.
- Bake until cake tester inserted in the center comes out clean, about 55-65 minutes or until. Allow cake to cool in the pan, set on a wire baking rack for 10 minutes. Remove from pan and let cool completely on wire baking rack.
- Meanwhile, prepare the glaze.
- In a medium mixing bowl, whisk the powdered sugar and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over cooled coffee cake. Garnish with fresh blueberries.
Nutrition Facts : Calories 449 kcal, Carbohydrate 69 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 258 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
BLUEBERRY LATTICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with cooking spray; set aside.
- In a large mixing bowl, combine the cake mix and pudding mix. Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl. Beat on medium for 2 minutes more. Fold in the drained blueberries. Divide the batter evenly between the prepared pans.
- Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
- For white frosting:
- In a medium bowl, combine the vanilla frosting and melted white baking chips. Set aside 1 1/2 cups white frosting.
- To assemble, place one cake layer on a serving plate. Spread with 1/2 cup white frosting, then top with second cake layer. Frost the side and the top of the cake with the remaining white frosting.
- In a medium bowl, beat the powdered sugar and the reserved 1 1/2 cups white frosting on low until combined.
- To decorate, insert a basket weave decorating tip into a pastry bag and fill with the powdered sugar-white frosting mixture. Starting on the far left edge of the cake top, pipe a long stripe of icing straight across top of the cake. Cover the cake top with additional stripes, spaced 1/4 inch apart. Turn the cake 45 degrees; pipe additional stripes of icing across the original strips, spaced 1/4 inch apart. Pipe a border around top edge of the cake. Garnish the cake with fresh blueberries.
BLUEBERRY COFFEECAKE
Provided by Carolyn Miller
Categories Cake Berry Breakfast Brunch Dessert Bake Blueberry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 to 12
Number Of Ingredients 15
Steps:
- Combine salad oil, egg, and milk. Sift together dry ingredients and add them to the milk mixture. Mix well. In another bowl, combine all ingredients for topping.
- Pour cake batter into a greased 9 x 9 x 2-inch pan. Spread blueberries evenly over batter. Top that with the cinnamon nut mixture. Bake in 375°F oven 25 to 30 minutes.
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