Blueberry Pineapple Coffee Cake Food

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 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.

BLUEBERRY-PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease 13x9x2-inch baking pan; set aside.
• In medium bowl stir together flour, baking powder, baking soda, 1 teaspoons cinnamon, and 1/2 teaspoons salt. Set aside.
• In large bowl, stir together sugar, 1/2 cup brown sugar, oil and eggs.
• Add flour mixture and buttermilk alternately to sugar mixture, stirring after addition.
• Stir in pineapple.
• Spoon batter into prepared pan.
• For blueberry topping stir together all ingredients for topping.
• Sprinkle over batter.
• Bake for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean.
• Cool in pan on wire rack for 45 minutes.
• Serve warm.

PINEAPPLE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9" baking pan.
• Prepare the cake batter, by creaming together the margarine, and 1 cup brown sugar; add in the eggs, and beat well.
• In a small bowl, combine the baking soda with the sour cream.
• Mix the flour, salt and baking powder; add alternately to the margarine mixture, with the sour cream mixture.
• Add in the vanilla; mix well.
• Pour half of the batter into prepared baking pan.
• Spread the drained pineapple over the cake batter in the pan.
• Top with the remaining cake batter.
• Prepare the topping: Combine the 1/4 cup sugar, 1/3 cup brown sugar, walnuts, cinnamon and nutmeg.
• Sprinkle the topping over the cake batter.
• Bake for 25-30 minutes, or until the cake tests done.

CRUSHED PINEAPPLE COFFEE CAKE

Steps:

• Cream sugar with butter.
• Sift flour and baking powder.
• Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
• Spread in 9x13 pan.
• Cover with well-drained pineapple.
• Mix topping ingredients till crumbly and sprinkle over pineapple.
• Bake at 350° for 1 hour.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
• Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
• Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
• Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries.
• Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar.
• Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

BLUEBERRY-PINEAPPLE BUCKLE

Steps:

• Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
• In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.

BLUEBERRY-PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 350*.
• Grease 13x9x2-inch baking pan; set aside.
• In medium bowl stir together flour, baking powder, baking soda, 1 teaspoons cinnamon, and 1/2 teaspoons salt. Set aside.
• In large bowl, stir together sugar, 1/2 cup brown sugar, oil and eggs.
• Add flour mixture and buttermilk alternately to sugar mixture, stirring after addition.
• Stir in pineapple.
• Spoon batter into prepared pan.
• For blueberry topping stir together all ingredients for topping.
• Sprinkle over batter.
• Bake for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean.
• Cool in pan on wire rack for 45 minutes.
• Serve warm.