BLUEBERRY STREUSEL COFFEE CAKE
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
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 CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
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
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 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
WILD BLUEBERRY STREUSEL COFFEE CAKE
The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture.
Provided by Aroostook
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts.
- Cake: Sift and combine dry ingredients in mixing bowl.
- Add blueberries.
- In another bowl, beat eggs, milk and melted butter.
- Combine milk mixture with the dry ingredients.
- Stir until blended.
- Put half of the batter in a greased and floured 9" square pan.
- Sprinkle streusel mixture over batter.
- Spread remaining batter over streusel and top with 2 tablespoons sugar.
- Bake at 400 for 35 minutes.
- Test with knife tip in center.
- Cool before cutting.
- Serve w/ a dollop of fresh whipped cream if you like.
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
BLUEBERRY STREUSEL COFFEE CAKE
Tube-pan sized cake for winter warmings! Heartwarming on a cold, snowy day.
Provided by Joan Dalessandro
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.
- Combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat vanilla into the mixture with the last egg. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.
- Mix blueberries, brown sugar, walnuts, and cinnamon.
- Spread about 1/3 the batter into the bottom of the prepared pan. Sprinkle about 1/3 the blueberry mixture over the batter layer. Spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. Spread remaining batter over the blueberry mixture. Top with remaining blueberry mixture.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 44.4 g, Cholesterol 72.3 mg, Fat 20.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 10.3 g, Sodium 347.4 mg, Sugar 24.7 g
BLUEBERRY STREUSEL CAKE
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Provided by Gina Marie Miraglia Eriquez
Categories Cake Mixer Brunch Dessert Bake Kid-Friendly Mother's Day Lunch Blueberry Summer Sour Cream Butter Gourmet Small Plates
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
- Make streusel topping:
- Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
- Make cake:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Stir together sour cream and vanilla in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
- At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
- Gently fold in blueberries.
- Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
- Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.
BLUEBERRY STREUSEL COFFEE CAKE
this is a recipe that is a combination of many recipes. It is very moist and rich. My husband says this is "the best darn blueberry coffee cake" he has eaten in a long time! as he grabs his 36 inch waist and tells me "it's paid for" (considering when I met him he had a 32 inch waist 8 years ago)...LOL your kitchen will smell heavenly when this is baking!
Provided by brkfst cook
Categories Breads
Time 1h40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- to prepare struesel topping: In a medium sized bowl combine all ingredients use a pastry cutter to cut butter into dry ingredients until mixture is crumbly and about the size of tiny peas -- set aside. if you have a food processor go for it!
- In a large bowl cream butter and sugar and vanilla until fluffy.
- add eggs one at a time, beating well after each addition.
- combine flour, baking powder, baking soda, and salt in a seperate bowl.
- add half of the container of sour cream and beat until well combined.
- gradually add half of your dry ingredients and beat until well combined.
- add the rest of the sour cream, beat. then add the rest of the dry ingredients and beat on high for 2 minutes.
- gently fold in your blueberries, being careful not to break them.
- spray a 9x13 pan with "pam" on the bottom only.
- add 1/2 of the batter and spread to cover the bottom of the pan.
- sprinkle 1/2 of the struesel topping on top of the batter.
- pour remaining batter on top and spread to cover.
- take a butter knife and make swirls all the way through the batter. this will give you the swirls in the cake when finished baking.
- sprinkle remaining struesel on top
- place in a 350 degree preheated oven for 70-75 minutes or until toothpick inserted comes out clean.
- let cool
- cover tightly.
Nutrition Facts : Calories 757.6, Fat 41.2, SaturatedFat 25.2, Cholesterol 169.4, Sodium 630, Carbohydrate 90.9, Fiber 2, Sugar 53.8, Protein 8.4
CINNAMON COFFEE CAKE
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida
Provided by Taste of Home
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
More about "streusel blueberry coffee cake food"
BLUEBERRY COFFEE CAKE WITH BROWN SUGAR …
From thereciperebel.com
BLUEBERRY COFFEE CAKE (WITH STREUSEL …
From averiecooks.com
BLUEBERRY COFFEE CAKE WITH LEMON STREUSEL - KING ARTHUR BAKING
From kingarthurbaking.com
CROCKPOT BLUEBERRY STREUSEL COFFEE CAKE - HONEST GRUB, HONEST …
From honestgrubhonestfoodie.com
BLUEBERRY STREUSEL COFFEE CAKE - TOGETHER AS FAMILY
From togetherasfamily.com
STREUSEL BLUEBERRY COFFEE CAKE RECIPE | LAND O’LAKES
From landolakes.com
BLUEBERRY STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT
From aesea.dynu.net
EASY BLUEBERRY BISQUICK COFFEE CAKE - LYNN'S WAY OF LIFE
From lynnswayoflife.com
BLUEBERRY STREUSEL COFFEE CAKE RECIPE - FOOD.COM
From food.com
BLUEBERRY MUFFIN STREUSEL CAKE RECIPE - PINTEREST
From pinterest.com
15 BEST COFFEE CAKE RECIPES - HOW TO MAKE COFFEE CAKE
From thepioneerwoman.com
BLUEBERRY COFFEE CAKE CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
BLUEBERRY STREUSEL COFFEE CAKE - THE YELLOW TABLE
From theyellowtable.com
STREUSEL BLUEBERRY COFFEE CAKE (EASY RECIPE) - MOMSDISH
From momsdish.com
BLUEBERRY STREUSEL COFFEE CAKE - BHG.COM
From bhg.com
I TRIED OUR 5 MOST POPULAR COFFEE CAKE RECIPES AND THIS IS THE …
From allrecipes.com
KING'S CORONATION CAKE RECIPES - MSN
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love