Blueberry Skillet Coffee Cake Food

BLUEBERRY-CARAMEL SKILLET COBBLER

Steps:

• Preheat the oven to 375 degrees F. Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes. Remove from the heat; stir in the lemon juice then the berry mixture and set aside.
• Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered.
• Bake until the top is golden, about 35 minutes. Let stand at least 10 minutes 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 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.

BEST EVER BLUEBERRY COFFEE CAKE

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 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.

5 INGREDIENT BLUEBERRY SKILLET DUMP CAKE

Steps:

• Preheat oven to 375, spray a skillet with cooking spray or grease it with butter and set aside.
• In a bowl melt the butter (30 seconds in the microwave does the trick for me) then pour in the flour, sugar and milk and whisk to combine, until no big clumps remain. Pour into the prepared skillet.
• Sprinkle the blueberries evenly around the top of the batter.
• Bake for 40-45 minutes, or until edges start to turn slightly brown. Remove from oven and allow to cool for 10 minutes.
• Serve warm or cold.

BLUEBERRY SKILLET COFFEE CAKE

Steps:

• 1. Preparation 1. Preheat the oven to 375 F. To make the streusel, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form. 2. In a 9-inch cast iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the pan; scatter the blueberries over the biscuits and the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted into the center of a biscuit comes out clean, about 30 minutes. Serving Allow to cool slightly and serve from skillet.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
• 2. To prepare the streusel, add flour, brown sugar, cinnamon, melted butter and salt to a medium sized bowl and mix with a fork until all ingredients are incorporated and crumbly. Set aside.
• 3. To make the cake batter, combine the flour, baking powder and salt in a medium sized bowl and set aside.
• 4. Add the sugar and butter to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• 5. Add sour cream and mix just until well combined.
• 6. Add the milk and mix just until well combined.
• 7. Add egg and vanilla extract and mix just until well combined.
• 8. Add the dry ingredients to batter and mix until well combined.
• 9. Spread half of the cake batter into the bottom of the cake pan. The batter will be thick and the layer will be thin.
• 10. Sprinkle about half of the streusel mixture evenly over the cake batter, then half of the blueberries.
• 11. Drop spoonfuls of the remaining cake batter over the streusel and blueberries and carefully spread into an even layer. Again, it'll be a thin layer of batter.
• 12. Sprinkle the remaining streusel and blueberries over the top of the cake batter.
• 13. Bake for 32-38 minutes, or until a toothpick inserted comes out with a few crumbs.
• 14. Remove cake from oven and allow to cool in the pan for about 20 minutes, then remove to cooling rack to finish cooling.
• 15. To make the glaze, combine the powdered sugar, milk and vanilla extract in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.
• 16. Drizzle the glaze over the coffee cake and sprinkle a few more blueberries over top, then serve.

BLUEBERRY-CINNAMON COFFEE CAKE

Steps:

• Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
• Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
• Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
• Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
• Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
• Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
• Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.