STREUSEL BLUEBERRY COFFEE CAKE
A good breakfast or brunch recipe. I like to double this for a 9x13 pan. Fresh or frozen blueberries can be used in the recipe as well.
Provided by Chef on the coast
Categories Quick Breads
Time 1h
Yield 9 squares, 9 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 343.7, Fat 11.7, SaturatedFat 7.1, Cholesterol 49.7, Sodium 315.6, Carbohydrate 56, Fiber 1.4, Sugar 29.5, Protein 4.7
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 STREUSEL COFFEE CAKE
A moist, yummy treat for breakfast, brunch, afternoon tea, dessert...the possibilities are endless. :) Try adding some orange or lemon zest, that adds great flavor, and melds well with the berries. My next experiment will be to try it with the black raspberries we have in season now. I came up with it after looking at several coffeecake recipes that included yogurt, and sort of combined all my favorite parts of the recipes together--and this was born.
Provided by SJay93
Categories Breads
Time 1h5m
Yield 1 coffee cake, 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 240.8, Fat 8.4, SaturatedFat 5, Cholesterol 38, Sodium 279.1, Carbohydrate 38.4, Fiber 1.3, Sugar 19.1, Protein 3.5
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