Blueberry Yogurt Coffee Cake Food

BLUEBERRY YOGURT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9-inch cake pan with nonstick spray. Set aside.
• Add butter and sugar to the bowl of a stand mixer. Cream until smooth. Add egg, yogurt and vanilla extract and mix. Add salt, baking powder and 1 cup flour to the bowl and mix until just combined. Add half the milk and mix again. Add remaining cup of flour and mix until just combined. Pour in last of the milk and mix until it just comes together. Stir in blueberries by hand.
• Pour batter into prepared pan and set aside.
• For the streusel: add all ingredients into a bowl. Using a pastry cutter or two forks, cut together the ingredients until it resembles coarse sand. You can use your hands as well. Sprinkle the streusel evenly over the cake batter.
• Bake for 35 to 40 minutes until a toothpick comes out clean.

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 CINNAMON YOGURT COFFEE CAKE

Steps:

• Generously spay a 10" (25cm) bundt pan with pan spray. If concerned about sticking, go ahead and lightly flour the pan too, especially if your bundt has nooks and crannies. I've not floured my semi smooth pan in years and find a good coat of spray adequate. Preheat oven to 350F (180C) and set rack in the center of the oven.
• In a small bowl, mix 1/4 C (46g) of the brown sugar with the white sugar and cinnamon. Set aside.
• In a medium bowl, toss the berries with 1 Tbs of all purpose flour. *If using frozen berries, save this step for just before you add them to the cake. Set aside.
• In a medium bowl sift the all purpose flour, whole wheat white flour, baking powder and soda. Set aside.
• In a large mixing bowl, whisk the oil, remaining 1 C (195g) of brown sugar, eggs, maple syrup, yogurt and extract. Fold in the sifted dry ingredients in two batches, folding only until the dry ingredients are incorporated.
• In the bundt pan, spoon in 1/3 of the batter and top it with 1/3 of the cinnamon/sugar mixture and 1/3 of the blueberries. Repeat this twice ending with the cinnamon/sugar mixture and blueberries. The batter will be thick.
• Bake for 60 - 65 minutes, testing with a toothpick at starting at 58 minutes to check for doneness. Allow the cake to cool for 20 minutes in the pan on a cooling rack. Turn out on a serving plate and allow to cool completely before dusting it with powder sugar.
• Store in a covered container at room temperature for up to two days.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
• Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
• Add the flour mixture in 2 batches, stirring until just combined.
• Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

VANILLA YOGURT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
• For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
• For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
• Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
• Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
• Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
• Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.

BLUEBERRY YOGURT CAKE

Steps:

• preheat oven to 350.
• grease and flour a bundt pan.
• toss berries with 1 tbsp flour.
• mix flour, baking powder and salt together, set aside.
• in a large bowl beat butter, beat in sugar and vanilla until creamy.
• add egg whites, beat in, beat in flour mixture, alternating with yogurt.
• fold in berries, pour into bundt pan.
• bake for 45-50 minutes until toothpick comes out clean.
• cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
• when totally cooled stir together glaze ingredients and drizzle over cake.

BLUEBERRY GRANOLA COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray 10 cup bundt pan with baking spray. Place on baking sheet.
• Stir together the granola and 1/2 teaspoons cinnamon in a small bowl, set aside.
• In a large bowl, whisk together the flours, baking powder, baking soda, 1/2 teaspoons cinnamon, and salt.
• In a mixing bowl, cream the butter and sugars until light and fluffy.
• Beat in eggs, one at a time.
• Beat in the vanilla.
• Beat in the flour mixture alternately with the yogurt, ending with the flour, just until blended.
• Sprinkle half the granola mixture and 1/4 cup blueberries into the bottom of the bundt pan.
• Spread half the batter over the granola.
• Sprinkle remaining granola over the batter in bundt pan.
• Mix the remaining 1 cup blueberries into the remaining batter.
• Top the granola layer with the blueberry/batter mixture.
• Bake at 350 degrees for 45 minutes, then cover top loosely with foil to prevent overbrowning. Continue to bake another 15 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan 5 minutes before turning out onto a rack to cool completely.

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.