Blueberry Streusel Coffee Cake Recipe 45 Food

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 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.

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:

• Combine the blueberries and 2 T flour; toss gently and set aside.
• Combine 1/2 cup butter, 2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup sugar, and 3/4 cup milk in a large bowl.
• Beat 2 minutes at medium speed with an electric mixer.
• Add egg; beat one minute.
• Fold in blueberries.
• Spread batter evenly in a greased and floured 9-inch square pan.
• Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon in a bowl; cut int 1/4 cup butter until mixture resembles coarse meal.
• Spread this mixture over the batter.
• Bake at 350°F for 50-65 minutes (reading the reviews and from my own exprience, I believe this requires an extra 15 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 STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F; grease a 10-inch round baking dish, or use a 9-inch cake pan. Cooking time will vary.
• Cream butter and sugar with mixer. Add eggs, one at a time, mixing well. Add yogurt and extracts, stir to combine.
• In a separate bowl, mix flour, salt, soda, and baking powder, Add to batter and combine with a spoon.
• Using the same bowl you used to mix the flour mixture, combine the streusel ingredients, and cut in the butter. Get in there with your fingers and crumble the struesel until all the butter is incorporated.
• Spread half of the batter in the pan (it will be thick) and sprinkle half the blueberries and then half of the streusel. Repeat with remaining batter, berries, and streusel. Pop into the oven for about 45 minutes, depending on the size of the pan you used and whether or not it's a glass 10-inch pie plate or a tin cake pan. Check after 35 minutes to make sure it's not browning too much (you may want to put foil over it for the last 10 minutes or so, I usually do). I've never made it with a 9-inch pan, but I don't see why it wouldn't work, if it was cooked longer.
• When cake tester comes out clean, and cake is no longer jiggly, it's done. It rises pretty high and stays high.

BLUEBERRY STREUSEL CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• For the streusel topping: In a medium bowl, stir together the flour, brown sugar, granulated sugar, ginger, salt and lemon zest. Using a pastry cutter or two knives, cut in the butter until the mixture is moistened and clumpy.
• Spread the streusel into an even layer on the prepared baking sheet, squeezing it a bit to form large clumps. Bake for 15 minutes, until the clumps are slightly dry and lightly toasted on the outside. Remove from oven and cool completely on the baking sheet. (See Cook's Note)
• For the cake: Bake the cake in two 9-inch cake pans according to package instructions. Cool the layers completely.
• For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a bowl and beat with an electric mixer until light, fluffy and well combined.
• Assemble the cake: Place one cake layer on a cake stand or plate. Top with half of the frosting, then dollop the pie filling around the center and sprinkle blueberries around the edge. Place the second cake layer on top, cover with the remaining frosting and sprinkle with more blueberries. Top with a generous sprinkling of the streusel. Dust with powdered sugar and serve.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F Grease a 10" springform pan.
• Cream together butter, sugar, and egg.
• Blend in flour, salt, baking powder, extracts, poppy seeds, and milk.
• Fold in blue berries.
• Combine topping ingredients using a fork or pastry cutter. Sprinkle over batter.
• Bake 40-50 minutes or until a toothpick comes out clean.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• to prepare struesel topping: In a medium sized bowl combine all ingredients use a pastry cutter to cut butter into dry ingredients until mixture is crumbly and about the size of tiny peas -- set aside. if you have a food processor go for it!
• In a large bowl cream butter and sugar and vanilla until fluffy.
• add eggs one at a time, beating well after each addition.
• combine flour, baking powder, baking soda, and salt in a seperate bowl.
• add half of the container of sour cream and beat until well combined.
• gradually add half of your dry ingredients and beat until well combined.
• add the rest of the sour cream, beat. then add the rest of the dry ingredients and beat on high for 2 minutes.
• gently fold in your blueberries, being careful not to break them.
• spray a 9x13 pan with "pam" on the bottom only.
• add 1/2 of the batter and spread to cover the bottom of the pan.
• sprinkle 1/2 of the struesel topping on top of the batter.
• pour remaining batter on top and spread to cover.
• take a butter knife and make swirls all the way through the batter. this will give you the swirls in the cake when finished baking.
• sprinkle remaining struesel on top
• place in a 350 degree preheated oven for 70-75 minutes or until toothpick inserted comes out clean.
• let cool
• cover tightly.