Blueberry Swirl Coffee Cake Healthy Food

HEALTHY BLUEBERRY COFFEE CAKE

Steps:

• Pre-heat oven to 350 degrees and spray an 8x8" pan with baking spray.
• Sift together oat flour, whole wheat flour, sugar, baking soda, salt and cinnamon into a large bowl.
• To your stand mixer add the brown sugar, applesauce, butter and oil on medium speed until creamy.
• Add in the eggs, vanilla and yogurt until well blended.
• Lower the speed to the lowest setting and add in the dry ingredients until just blended.
• Add half the batter to your baking pan.
• Top with half the walnuts and gently lay half the blueberries onto the walnuts.
• Spoon over the remaining batter gently and top with remaining walnuts and blueberries (gently).
• Bake for 30-35 minutes.

BLUEBERRY SWIRL COFFEE CAKE

Steps:

• Sift together the flour and baking powder and set aside.
• In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs , sugar and vanilla extract on high speed until foamy and slightly stiffened.
• Mix together the melted butter and vegetable oil in a measuring cup with a spout.
• Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
• Mix together the whipping cream, milk and lemon juice and add slowly to the mixing bowl continuing to mix but at a reduced speed.
• Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about a few lumps in the batter, they are fine.
• Pour the batter into a greased and floured 9 inch springform pan or a tube pan. Dot the surface of the batter, a heaping tablespoon at a time with the blueberry jam.
• Using the handle of a wooden spoon, swirl the jam through the batter.
• Using your fingers, combine all ingredients in a small bowl and work the butter completely through the other ingredients until the mixture resembles a coarse meal.
• Sprinkle streusel topping over the entire surface of the cake batter in the pan.
• Bake at 325 degrees F for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes before drizzling with vanilla glaze and serving.
• Whisk all three ingredients together until smooth and drizzle over the coffee cake.

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.

HEALTHY CINNAMON ROLL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper, spray with baking spray, and set aside.
• Mix the milk, eggs, vanilla extract, and sugar in a medium mixing bowl.
• In a separate bowl, sift together the flour, salt, and baking powder.
• Gradually mix the flour mixture into the egg mixture. Pour batter into prepared baking pan.
• In a bowl, mix together all the topping ingredients, until small pebbles form. Sprinkle the pebbles over the top of the batter.
• Bake in oven for 30-35 minutes. Remove from oven and place on a cooling rack.
• In a small bowl, mix the powdered sugar, milk, and vanilla extract. Add milk in 1/2 teaspoon increments until icing is liquidy and pourable. After coffee cake has cooled, pour the icing evenly over the top of the coffee cake.

BLUEBERRY SWIRL CAKE

Steps:

• Beat egg whites until frothy; gradually beat in 1/2 C sugar.
• Continue beating until very stiff and glassy.
• Sift remaining sugar, flour, baking powder and salt in to another bowl.
• Add canola oil, half of milk, and vanilla.
• Beat one minute at medium speed, scraping sides and bottom of bowl frequently.
• Add remaining milk and egg white meringue.
• Fold in blueberries (if very large, cut into quarters or halves).
• Pour into greased, floured 9" cake pans.
• Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean.
• Cool.
• Frost with cream cheese frosting and swirl with blueberry mixture.
• Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy.
• Place one cake layer bottom-side up on plate; spread with frosting.
• Place second layer right-side up and frost top and side of cake.
• Swirl top with cooled blueberry mixture.
• Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear.
• Cool, and swirl on top of cake.

BLUEBERRY SWIRL CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 X 13 baking dish and set aside.
• Mix together cake mix, eggs, oil and water. Pour into baking dish.
• Place spoonfuls of fruit filling over the batter. Swirl with a knife in vertical and horizontal lines.
• Bake 30 minutes until done.
• Enjoy with whipped cream or vanilla ice cream.

BLUEBERRY SWIRL COFFEE CAKE

Steps:

• Wash the blueberries in a large colander then place them in a large pot of boiling water. Once the water returns to a boil, immediately turn off the heat.
• Remove the blueberries with a slotted spoon, placing them in a bowl covered with a clean kitchen towel to stay warm. Alternatively, you can run the blanched blueberries through the same colander to drain the juices, then place in a bowl and cover to keep warm.
• In a large saute or sauce pan, combine the granulated sugar, Clear Jel, water, and lemon juice, stirring constantly over medium heat until the granulated sugar and Clear Jel dissolves.
• Continue to stir until the mixture thickens and turns into the clear-like gel filling, about 7-8 minutes.
• Remove from heat, then add in the blanched blueberries, stirring until fully mixed.
• Place the blueberry filling in a medium-size bowl (preferably glass) to cool completely before using in the coffee cake. If not using right away, still cool completely, then place in a tightly sealed container, and refrigerate it for up to a week.
• Adjust your oven to the 2nd level position (just above center) and preheat the oven to 350ºF. Generously spray a 13 inch x 9 inch baking pan with a flour-based baking spray. You may wish to also add a parchment paper sleeve to the pan as well. If adding, lightly respray the top before adding the batter.
• In a medium-size bowl, whisk together the all-purpose flour and baking powder. Set to the side.
• Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter and vegetable shortening on medium-high speed until well smooth and creamy.
• Add in the granulated sugar, vanilla extract, and almond extract. Scrape down the sides of the bowl as needed. Then add in the eggs.
• Reduce the mixer speed to low, gradually adding in the whisked dry ingredients until just combined. Be careful not to over mix the batter.
• Spread 2/3 of the batter into the bottom of the prepared 13 inch x 9 inch baking pan, reserving the rest for the topping.
• Top with the homemade blueberry pie filling, then drop spoonfuls of the remaining batter over the top.
• Place in the oven and bake for 43-45 minutes at 350ºF or until the top is a light golden brown.
• While the coffee cake is still warm, drizzle with the simple glaze.
• In a small bowl, whisk together the powdered sugar and milk.
• Drizzle over the warm blueberry swirl coffee cake, cut into squares, and enjoy!

BLUEBERRY-SWIRL COFFEE CAKE (HEALTHY)

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 13 x 9-inch caking pan.
• Toss 2 cups blueberries, brown sugar, and cinnamon in small bowl until berries are coated.
• Cream margarine/butter and granulated sugar with electric mixer at high speed until light and fluffy, about 4 minutes.
• Add egg and egg white and beat 2 minutes. Beat in lemon zest.
• Reduce speed to low. Add flour alternatively with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula.
• DO NOT OVERBEAT! If you do, you will have a very though cake.
• Spread half of batter into pan and sprinkle with blueberry mixture.
• Spoon remaining batter on top, spreadinng evenly.
• Swirl through batter several times with knike, then top with remaining 1/2 cup of blueberries.
• Bake until toothpick inserted in center comes out with moist crumbs clinging, 40 to 45 minutes.
• Cool in pan on wire rack 15 minutes (or eat it straight out of the oven).
• Cut into 16 equal pieces.
• Serve and enjoy!

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

BLUEBERRY CINNAMON-SWIRL BUNDT CAKE

Steps:

• Heat oven to 350°.
• Grease a 12-cup Bundt pan.
• Drain and rinse blueberries; set aside.
• Mix brown sugar, nuts and cinnamon; set aside.
• In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
• Repeat, ending with last 1/3 of muffin batter.
• NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
• Bake 50 minutes.
• Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
• A great breakfast treat for the whole family.

APPLE BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 375 degrees and grease a 9" circular cake pan or an 8x8 square baking pan.
• In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, all spice and salt.
• In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.
• Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix.
• Once just combined, fold in chopped apples and blueberries. Pour into your pan and set aside.
• In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.
• Bake for 25 minutes or until your cake tester comes out clean.
• While the cake is cooling, make the icing by stirring together the powdered sugar, vanilla extract and milk. Drizzle over the top of the coffee cake.
• Serve warm, or cool.

BANG'N BLUEBERRY COFFEE CAKE

Steps:

• 1. Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.
• 2. For the topping, in a small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside.
• 3. In a small saucepan, heat half the blueberries and 1 tsp of sugar over medium heat. Occasionally mash the berries. Heat until berries turn into a slightly thick syrup. Remove from heat and set aside.
• 4. In a small bowl, sift flour with baking powder and salt. In a medium bowl, mix together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
• 5. Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping.
• 6. Then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.
• 7. Bake at 375° for 35 to 45 minutes, or until cake tests done. Partially cool in pan on wire rack.
• 8. Cut coffee cake and serve.

BLUEBERRY SWIRL COFFEE CAKE

Steps:

• 1. To make the batter, cream the sugar, butter and shortening in the bowl of an electric mixer. Add the rest of the ingredients, one at a time, beating well after each addition.
• 2. Spread 2/3 of the batter into the bottom of a 9x13 inch pan that has been coated with cooking spray.
• 3. Spread the cooked canned fruit over the batter and then drop the remaining batter, by spoonfuls, onto the fruit.
• 4. Bake at 350 degrees for 30-35 minutes or until the cake as turned a light brown and a knife inserted in the center comes out without batter stuck to it (there will be filling stuck to it).
• 5. While the cake is baking, combine the confectioners sugar and milk in a small bowl with a whisk. You want the icing to be very thick, so add more confectioners sugar until you have a thick icing. Set the icing aside. When the cake has completely cooled, drizzle the icing over the top using a spoon.
• 6. When the cake has completely cooled, drizzle the icing over the top using a spoon.

VEGAN CINNAMON SWIRL BLUEBERRY COFFEE CAKE

Steps:

• 1. Preheat oven to 350°F. Coat 9-inch round cake pan with cooking spray. 2. Combine 1/4 cup cane sugar, brown sugar, and cinnamon in small bowl; set aside. 3. Whisk together 2 cups flour, baking powder, and salt in medium bowl. Set aside. 4. Stir together soymilk and vanilla extract, and set aside. 5. Cream 1 baking stick and remaining 1 cup cane sugar with electric mixer until smooth. Beat in yogurt until just combined. 6. Mix in flour mixture in three additions, alternating with soymilk mixture. 7. Spread half of batter in prepared pan. Sprinkle 3 Tbs. cinnamon sugar on top, and swirl into batter with skewer or chopstick. Sprinkle 1 cup blueberries on top. 8. Spread remaining batter over blueberries. Sprinkle 3 Tbs. cinnamon sugar mixture over batter, and repeat swirling; top with remaining 1 cup blueberries. 9. Melt remaining 1/2 baking stick in small saucepan. Stir melted baking stick and remaining 1/4 cup flour into remaining cinnamon sugar. Sprinkle over coffee cake. 10. Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool at least 20 minutes before serving.

BLUEBERRY SWIRL COFFEE CAKE MUFFINS

Steps:

• 1. Preheat the oven to 350 degrees F. Line 12-16 muffin tins with paper liners.2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you're going for a blueberry swirl look. 4. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350.
• In a large bowl, melt one stick of butter. Let it cool for a few minutes. Next, add in the granulated sugar and using a handheld mixer, mix for about 30 seconds. Add in the eggs one at a time until fully combined. Then, add in milk and vanilla extract and mix to combine.
• To the bowl with the wet ingredients, add the dry ingredients which includes the all purpose flour, baking powder and cinnamon. Stir to combine with a wooden spoon or rubber spatula, making sure it's fully mixed together.
• Lastly, gently fold in the frozen blueberries until combined.
• Grease a 9x9 baking pan with cooking spray or butter.
• Add the batter to the greased pan.
• In a small bowl, melt another stick of butter. To this, add in all purpose flour, brown sugar, granulated sugar and cinnamon. Mix together. This will look a little wet but that's okay!
• Spread the brown sugar mixture over top of the batter evenly.
• Bake for 50-55 minutes or until a toothpick comes clean. Let cool in the pan for 10 minutes or so and then invert it onto a cooling rack and let it cool completely!
• Once it's cooled, whisk together the powdered sugar, milk and vanilla extract to make the glaze. Make it as thick or thin as you'd like it! Generously drizzle it over top of the coffee cake.
• Slice it up and enjoy every bite!