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.
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
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
LIGHTENED-UP BLUEBERRY COFFEE CAKE
Steps:
- Preheat oven to 400F.
- Lightly grease a 9-inch springform pan with cooking spray and set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
- In a large mixing bowl, combine egg, almondmilk, yogurt and vegetable oil; whisk until thoroughly incorporated.
- Using a spoon, stir flour mixture into egg mixture; stir just until combined. Set aside.
- Toss 1 cup of blueberries with 1 tablespoon flour.
- Gently fold blueberries into prepared cake batter, trying not to break up the fruit.
- Pour into previously prepared cake pan.
- Top with remaining blueberries and walnuts.
- Sprinkle top of cake with turbinado sugar and cinnamon.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and transfer to a wire rack; let stand in cake pan for 10 minutes.
- Remove sides of springform pan and let completely cool.
- Serve.
Nutrition Facts : Calories 218 kcal, Carbohydrate 35 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 150 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
BLUEBERRY COFFEE CAKE II
I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins.
Provided by ZIPITY
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
- For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 41.9 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 194.7 mg, Sugar 22.6 g
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 COFFEE CAKE (AKA BLUEBERRY BOY BAIT)
This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h10m
Yield 12 to 16
Number Of Ingredients 15
Steps:
- Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
- Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
- This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 piece, Calories 223, Fat 10 g, Carbohydrate 31 g, Protein 3 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 169 mg, Cholesterol 47 mg
BLUEBERRY COFFEE CAKE
Provided by Food Network
Time 40m
Yield 9 servings
Number Of Ingredients 18
Steps:
- HEAT oven to 400 degrees F. Spray 8- or 9-inch square baking pan with no-stick cooking spray. Lightly spoon flour into measuring cup; level off.
- COMBINE flour, sugar, baking powder, salt and allspice in medium bowl. Add butter, egg and milk. Mix vigorously until well blended.
- POUR half of batter into prepared pan; spread preserves evenly over batter. Top with remaining batter.
- COMBINE topping ingredients; mix until crumbly. Sprinkle over top of coffee cake. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
BLUEBERRY BEST COFFEE CAKE
Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 9
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
- In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
- Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
- In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.
Nutrition Facts : Calories 390, Carbohydrate 65 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 39 g, TransFat 1 g
BLUEBERRY COFFEE CAKE
I'm always on the lookout for blueberry recipes to use up some of my wild Maine blueberries. This one was found on the net, unfortunately I don't remember the site.
Provided by Julie Bs Hive
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
EASY FRESH BLUEBERRY CAKE RECIPE
My easy blueberry cake is super light and fluffy and made using very few ingredients. It contains a moderate amount of sugar and lots of delicious sweet blueberries.
Provided by Monika Dabrowski
Categories Dessert
Time 58m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 F/ 190 C/180 fan/ gas mark 5. Line the bottom of a 23 cm (9'') spring form pan with baking paper and attach the ring to the base. Grease the inside of the ring with a little oil and dust with flour. Tip out excess flour and set the pan aside.
- Combine the flour with the baking powder and a pinch of salt and stir using a whisk. Set aside.
- Beat together the eggs, vanilla, sugar and oil for 2 minutes until light and fluffy. Gradually add half of the flour mixture alternating with the milk. Do not overmix.
- Using a large spoon fold in the rest of the flour in 2-3 batches alternating with the blueberries. Stir only until the dry ingredients are no longer visible.
- Pour the batter into the prepared pan and bake in the centre of the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cover loosely after 35 minutes to prevent the cake from browning too much (if necessary).
- Remove from the oven and leave to cool for 10 minutes. Gently run a spatula around the cake and remove the ring. Allow the cake to cool completely before drizzling the lemon icing and sprinkling the lemon zest over the top.
- To make the lemon icing combine the icing sugar with the lemon juice and stir until smooth.
Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 51 g, Protein 5 g, Fat 17 g, SaturatedFat 13 g, Cholesterol 41 mg, Sodium 23 mg, Fiber 1 g, Sugar 25 g
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
BEST EVER BLUEBERRY COFFEE CAKE
Terrific, flavorful coffee cake! A favorite at my house. All my friends who have tried this have asked me for the recipe.
Provided by Recipe USA
Categories Breads
Time 1h15m
Yield 24 13 x 9 x 2 pan, 24 serving(s)
Number Of Ingredients 11
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.
BLUEBERRY-SWIRL COFFEE CAKE (HEALTHY)
This coffe cake is amazing!! You have to try it. I found this recipe in a cookbook i recently purchased: Cooking Smart for a Healthy Heart. This moist and tender cake is bursting with juicy berries. Brown sugar and cinnamon make it so melt-in-your mouth delicious that you won't believe that its lower in calories, fat, and cholesterol than traditional coffee cake. And the aroma from the baking cake is sure to rouse the sleepyheads at your house. Serve it warm from the oven-it's worth waking up for. :) Traditional coffe cake recipes call for at least 2 egg, but using just one whole egg and an egg white ensure that your cake will have a light, delicate texture. It also makes this even healthier.
Provided by Baking Latina Girl
Categories Breads
Time 1h
Yield 1 13 x 9-inch baking pan, 16 serving(s)
Number Of Ingredients 10
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!
BLUEBERRY COFFEE CAKE
A co-worker brought this into the office the other day, and I think it is the best Blueberry coffee cake I have ever had! She tells me the recipe came from Cooking Light and brought me a paper copy, so putting in 'Zaar to share and so I don't lose it!! Cooking time does not include cooling time.
Provided by iewe7726
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
- Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
- Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries.
- Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Nutrition Facts : Calories 284.5, Fat 9.9, SaturatedFat 5.9, Cholesterol 47.8, Sodium 293.1, Carbohydrate 44.2, Fiber 1.5, Sugar 24.5, Protein 5.4
FRESH BLUEBERRY COFFEE CAKE
Marian Platt of Sequim, Washington assembles this convenient cake the night before she needs it. "Just pop it in the oven the next morning. Within minutes, you're enjoying its light texture and fruity taste," she reports.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
BLUEBERRY COFFEE CAKE
This is an adopted recipe that so many of you have enjoyed and I am so very glad. I have revised the directions to reflect the cooking method that RitaL used....so hopefully it will be much clearer now!!!
Provided by Jellyqueen
Categories Breads
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Place flour, sugar, baking powder, & salt into a food processor and pulsed to sift and lighten.
- Then add the room softened butter and pulse.
- Next add milk & eggs and pulse.
- Mix in by hand 2 cups of frozen blueberries (which have been dusted with flour).
- Bake in a 9 inch pan at 350 degrees for 30 to 40 minute.
- Let cool.
Nutrition Facts : Calories 263.3, Fat 7.4, SaturatedFat 4.1, Cholesterol 63.4, Sodium 292.8, Carbohydrate 44.9, Fiber 1.5, Sugar 21, Protein 5.2
HEALTHY BLUEBERRY COFFEE CAKE
Healthy Blueberry Coffee Cake is moist and tender with a crunchy walnut topping. With wheat flour and applesauce to replace most the oil.
Provided by Sabrina Snyder
Categories Breakfast
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 277 kcal, Carbohydrate 39 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 44 mg, Sodium 285 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
HEALTHY BLUEBERRY CAKE
A luscious blueberry cake with an easy lemon glaze, made with whole grains and no butter or oil for a healthier dessert!
Provided by Kathryn Doherty
Categories Sweets & Desserts
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Generously grease a 9-inch round springform pan with cooking spray.
- In a large bowl, add the flour, oats, sugar, baking powder, baking soda and salt. Stir well to combine.
- In a separate medium bowl, add the yogurt, applesauce, eggs, vanilla, and lemon zest and juice. Stir well to combine, breaking up any lumps from the yogurt.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix. Gently fold in blueberries.
- Transfer batter to prepared pan and bake for 40-50 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then carefully remove and transfer to a wire baking rack to cool completely.
- Meanwhile, make the lemon glaze, if using. Add powdered sugar to a small bowl and add the lemon juice, starting with just 2 teaspoons. Add an extra teaspoon as needed, stirring constantly, until you get a good drizzling consistency.
- Once the cake is cooled, drizzle it with the lemon glaze. (And top with chocolate sauce, if desired - see notes below.)
Nutrition Facts : Calories 238 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 3 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 262 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BLUEBERRY COFFEECAKE
Steps:
- Preheat oven to 375 degrees. Grease and flour 9x13-inch baking dish. Set aside. In bowl cream together butter and sugar. Beat in eggs. Add milk. In small bowl mash 1/2 cup blueberries then add to egg mixture. Add flour, baking powder, salt and vanilla. Mix well. Carefully stir in remaining blueberries. Pour into baking dish. Sprinkle with sugar. Bake for 30 minutes or until firm.
BLUEBERRY COFFEE CAKE
Steps:
- On the largest setting of a cheese grater, shred frozen/ultra-cold butter into bowl with flour.
- Add brown sugar to the mixture. Stir to combine and set aside for later.
- Preheat oven to 350°F. In a large bowl, add butter and sugar, beating until well combined and fluffy.
- Add vanilla extract and egg. Beat until smooth.
- In a separate, small bowl, combine flour with baking powder.
- Into the sugar/butter mixture, add in flour/baking powder mixture in small parts, alternating with a small splash of milk. Repeat this process until you run out of milk and flour.
- Stir in blueberrries. Grease a 6-inch baking pan with butter. Spread the cake mixture evenly thoughout.the pan.
- Spread the streusel topping over the top of the cake batter. Bake cake for 50-60 minutes. When the cake is fully baked, a toothpick should come out of the center clean.
Nutrition Facts : Calories 526 kcal, Carbohydrate 80 g, Protein 6 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 79 mg, Sodium 93 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 6 g, ServingSize 1 serving
GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE
A family recipe for at least 60 years, likely taken from the newspaper. Moist and loaded with blueberries. There is never any left over. Give it a try!
Provided by georgia
Categories Coffee Cake
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
- Sift together flour, baking powder, and salt. Set aside.
- Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
- Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 45 g, Cholesterol 35.3 mg, Fat 6.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 252.5 mg, Sugar 22.1 g
BLUEBERRY COFFEE CAKE
Steps:
- Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
- In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
- Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
- Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
- Serve with coffee or tea, or even with a scoop of ice cream.
Nutrition Facts : Calories 424 kcal, Carbohydrate 70 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 154 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 7 g, ServingSize 1 serving
More about "healthy blueberry coffee cake food"
BLUEBERRY COFFEE CAKE - GONNA WANT SECONDS
From gonnawantseconds.com
5/5 (2)Total Time 1 hr 20 minsCategory Breakfast, DessertCalories 449 per serving
- Cream butter and sugar together in a large bowl until light and fluffy. Add in the eggs one at a time, mixing until yellow disappears, then the vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to cream mixture alternating with the sour cream until well combined.
SKINNY BLUEBERRY COFFEE CAKE - THE RECIPE CRITIC
From therecipecritic.com
Reviews 4Category BreakfastCuisine AmericanTotal Time 55 mins
- In a medium sized bowl, 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. Beat in the eggs one at a time until incorporated, and lastly add the vanilla and yogurt.
- Spread half of the batter into the 8 inch 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 over the top and smooth it out. Sprinkle the remaining mixture over the top of the cake.
- Bake 30-35 minutes or until a toothpick inserted comes out clean. Let cool slightly and then unfold and allow to cool completely. Cut into two inch squares.
HEALTHY YOGURT OAT BLUEBERRY BREAKFAST CAKE | HOMEMADE ...
From omgchocolatedesserts.com
4.9/5 (7)Calories 168 per servingCategory Breakfast
- Preheat the oven to 350 F and grease 8 x 8 inches pan with nonstick cooking spray, set aside. You can line the pan with parchment paper leaving large overhang the sides so you can lift the cake from the pan easily.
- First, in a large bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder and salt and set aside.
- Next, in a medium bowl or measuring cup, whisk together Greek yogurt, milk, eggs, vanilla, honey and melted coconut oil.
- Then, add liquid ingredients mixture to the dry ingredients and stir until just combined (don’t overmix).
BLUEBERRY COFFEE CAKE - VINTAGE RECIPE TIN
From vintagerecipetin.com
Ratings 14Calories 434 per servingCategory Dessert
- In a small bowl add the streusel ingredients. Mix with a fork until combined. I've found if the butter is slightly melted, this step goes better.
- In a larger bowl add the cake mix, cream cheese, eggs, water and oil. Mix together with a hand mixer until smooth, don't over mix though.
- Spray a 9x13 pan with non-stick spray. Add half of the batter to the pan, spread out evenly. Sprinkle over the blueberries. Add remaining batter and spread on top of blueberries.
ROBINHOOD | BLUEBERRY COFFEE CAKE
From robinhood.ca
UPDATED VIDEO RECIPE: BLUEBERRY COFFEE CAKE - DEVIL'S FOOD ...
From devilsfoodkitchen.com
HEALTHY COFFEE CAKE RECIPES | HEALTH.COM
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HEALTHY COFFEE CAKE - IFOODREAL.COM
From ifoodreal.com
5/5 (10)Total Time 1 hr 5 minsCategory DessertCalories 340 per serving
- Preheat oven to 350 degrees F and grease 8 x 8 square baking dish with 2 tsp coconut oil. Cake pan, angel food cake pan or a bundt cake pan work as well. Set aside.
- Make crumb topping: Stir together oats, walnuts, cinnamon and salt. Add maple syrup and coconut oil, and mix until combined. Set aside.
- In a large mixing bowl, beat eggs with a mixer on high speed until fluffy, about 2 - 3 minutes. Slowly add maple syrup, then applesauce and finally coconut oil, continuing to mix with a mixer. When all liquids are well combined, reduce speed to low and slowly add flour. Stop mixing as soon as batter forms.
BLUEBERRY COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (45)Calories 287 per servingServings 8
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
- Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
BLUEBERRY COFFEE CAKE RECIPE | 100K RECIPES
From 100krecipes.com
Servings 16Total Time 1 hr 10 minsCategory Breakfast, Brunch, Dessert
- Begin making the streusel topping by mixing together the brown sugar, flour, cinnamon, and salt in a small bowl.
- Using your fingers, mix in the cold butter until it resembles a crumble texture. Place in the fridge until ready to use
GLUTEN-FREE BLUEBERRY STREUSEL COFFEE CAKE - ONLY GLUTEN ...
From onlyglutenfreerecipes.com
Cuisine United StatesCategory DessertsServings 16
HOW TO MAKE HEALTHY COFFEE CAKE | FN DISH - FOOD NETWORK
From foodnetwork.com
Author Lauren Piro
BLUEBERRY COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
4/5 (22)Total Time 1 hrServings 10
EASY BLUEBERRY COFFEE CAKE RECIPE | PERFECT BREW
From perfectbrew.com
Cuisine AmericanCategory DessertServings 9Total Time 45 mins
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From tfrecipes.com
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From therecipes.info
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From crecipe.com
BLUEBERRY COFFEE BUNDT CAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
BLUEBERRY COFFEE CAKE FOOD NETWORK - ALL INFORMATION ABOUT ...
From therecipes.info
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From stevehacks.com
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From cookinglight.com
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From tfrecipes.com
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From eatingwell.com
BLUEBERRY COFFEE CAKE - BLUEBERRY.ORG
From blueberry.org
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