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
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
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 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
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.
MY FAVORITE BLUEBERRY COFFEE CAKE
This is hands-down, far and away the best coffee cake I've ever tasted. It's moist, sweet, and crunchy at the same time. Almost any fruit can be used (raspberries are another favorite). Recipe can easily be halved.
Provided by Graceful Chef
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, cook blueberries and water over medium heat for 5 minutes; add lemon juice.
- Combine sugar and cornstarch; stir into fruit mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
- In a large bowl, combine the flour, sugar, baking powder and baking soda.
- Cut in butter until mixture is crumbly.
- Stir in eggs, sour cream and vanilla (batter will be stiff).
- Spread half into greased 13 x 9-inch dish.
- Spread blueberry filling over batter.
- Spoon remaining batter over filling.
- Combine dry topping ingredients; cut in butter.
- Sprinkle over top.
- Bake at 350° for 40-45 minutes or until golden brown.
Nutrition Facts : Calories 504.1, Fat 22.7, SaturatedFat 13.8, Cholesterol 89.4, Sodium 283.9, Carbohydrate 71.2, Fiber 2.2, Sugar 39.6, Protein 5.8
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