BLUEBERRY COFFEE CAKE WITH BROWN SUGAR TOPPING
Easy to make and great for breakfast with tea or coffee. This is nice to make when you are craving blueberries but fresh berries are hard to find. I usually use about 1 to 1 1/2 cans pie filling but the original recipe calls for 2 full cans. The recipe comes from Natural Temptations.
Provided by Lvs2Cook
Categories Breads
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Sift the flour, baking powder and salt in a bowl and mix well.
- Cream the sugar and butter in a mixing bowl until light and fluffy.
- Beat in the vanilla and the eggs.
- Add the dry ingredients alternately with the sour cream mixing well after each addition.
- In a greased 9x13 pan, layer half the batter, all of the pie filling, rest of the batter.
- Sprinkle with brown sugar topping.
- Bake at 350º for 1 hour.
- For the topping: Combine all ingredients in a snall bowl and mix well.
BLUEBERRY COFFEE CAKE WITH BROWN SUGAR-WALNUT CRUMBLE
Try this delightful coffee cake loaded with fresh blueberries and topped with a crunchy and sweet walnut and brown sugar crumb topping! Serve it for breakfast, dessert, or as a snack!
Provided by Marie
Categories Desserts
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Grease and line a 8-inch square baking pan with parchment paper.
- In a medium bowl, mix together the crumble ingredients well. Set aside.
- Using a whisk or electric mixer, cream together the butter and sugar. Add the milk, egg, and vanilla extract, then mix until combined.
- Mix together the flour, baking powder, and salt. Slowly add to the batter in batches, whisking in between, until the batter is smooth, scraping down the sides if necessary. The batter will be thick.
- Using a spatula, gently fold in most of the blueberries, reserving a handful of blueberries.
- Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. Spread the crumble evenly over the top of the batter.
- Bake for 35-40 minutes, until a wooden skewer (or cake tester) comes out clean in the centre of the cake. Let it cool before removing from the pan. Slice and serve.
Nutrition Facts : Calories 215 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 153 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
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
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 12 servings, serving size 1 piece
Number Of Ingredients 15
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.
Nutrition Facts : Calories 210, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 41 milligrams, Sodium 230 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams
BROWN SUGAR BLUEBERRY COFFEE CAKE
Brown sugar and cinnamon, blueberries and moist coffee cake make this breakfast blueberry coffee cake recipe irresistible!
Provided by Kim Strawn
Categories Breakfast
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven 375°
- Grease the bottom and sides of a 9x13 cake pan
- Cream together the 1/2 cup butter and white sugar in a large bowl
- Mix in the eggs
- In a separate bowl, stir together the flour, baking powder and salt
- Stir in the milk, a little at a time, alternating with flour mixture into the egg mixture. (A little milk, a little flour, etc...)
- Fold in the blueberries
- Spread in a greased 9x13 pan. Set aside
Nutrition Facts : Calories 377 kcal, Carbohydrate 66 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 261 mg, Fiber 2 g, Sugar 35 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
BLUEBERRY STREUSEL COFFEE CAKE
This delicious ( and good for you ) easy-to-bake cake offers a crunchy sweet topping of toasted walnuts and brown sugar streusel.
Provided by Chef Glaucia
Categories Breads
Time 1h15m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 241.6, Fat 11.4, SaturatedFat 2.1, Cholesterol 27.7, Sodium 216, Carbohydrate 32.6, Fiber 3.2, Sugar 18.2, Protein 5
BLUEBERRY COFFEE CAKE III
A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.
Provided by Donean
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 43.8 g, Cholesterol 34.1 mg, Fat 10.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 217.8 mg, Sugar 24.5 g
BLUEBERRY CAKE WITH BROWN SUGAR SAUCE
This recipe comes from a cookbook titled The First Batch of Treasured Recipes from Home by Kyla Pierik and was purchased at Apple Berry Farm Market in my hometown. The blueberry cake is warmed and then you pour the heated sauce over top. Some may find it a tad bit sweet, but in our household it was a definite winner.
Provided by Nova Scotia Cook
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake, cream sugar and shortening.
- Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
- Add blueberries last and pour into 9" x 9" baking dish.
- Bake for 35-40 minutes at 300 degree or until centre is set.
- For the sauce, mix brown sugar, flour and salt together in a saucepan.
- Add boiling water and cook over low heat until thickened.
- Add butter and vanilla last.
- Stir and serve over warm blueberry cake.
SUGAR FREE BLUEBERRY COFFEE CAKE
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Provided by IBSERVICE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g
SUGAR FREE BLUEBERRY COFFEE CAKE
Make and share this Sugar Free Blueberry Coffee Cake recipe from Food.com.
Provided by rd8t4541
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts : Calories 372.7, Fat 21.6, SaturatedFat 13.1, Cholesterol 106.6, Sodium 225.4, Carbohydrate 38.8, Fiber 2, Sugar 6.9, Protein 6.6
BLUEBERRY COFFEE CAKE I
This cake is super for a quick breakfast snack with coffee.
Provided by Debbie Rowe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g
BLUEBERRY OR CHERRY COFFEE CAKE
Awesome sour cream coffee cake with brown sugar crumble topping. From the White Gull in in Fish Creek, Door County, Wisconsin, where they serve it in great big pieces. Use fresh or frozen fruit - fresh is better!
Provided by Messy44
Categories Breads
Time 1h10m
Yield 1 large coffeecake, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F Grease and flour one 8x12 pan, or use cooking spray.
- Cream butter and sugar, add eggs, egg white, sour cream and vanilla and mix well.
- In a separate bowl, mix flour, baking powder, and baking soda. Add to creamed mixture and mix well.
- In another small bowl, combine topping ingredients until well mixed. Set aside.
- Spread 1/2 of dough in bottom of prepared baking pan. Top with blueberries or cherries. Spread rest of dough on top (you may need to use your hands for this, the dough is sticky and can be tricky to spread).
- Sprinkle topping over dough.
- Bake at 325°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 215.7, Fat 11.7, SaturatedFat 6.5, Cholesterol 42.2, Sodium 165.9, Carbohydrate 26, Fiber 1, Sugar 16.2, Protein 2.7
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5/5 (9)Total Time 2 hrs 20 minsCategory BreakfastCalories 395 per serving
- Melt a tablespoon of butter and brush the bottom and sides of a 9-inch springform pan. Dust the sides and bottoms with flour. Line the bottom of the pan with parchment paper.
- For topping, melt 6 tablespoons of butter in a sauce pan. In a bowl whisk together the flour, sugar, cinnamon, nutmeg, baking powder and salt. Add the melted butter to the flour mixture and mix together with a spoon until it's crumbly. Set aside.
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