The Absolute Best Moist Buttery Blueberry Coffee Cake Food

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

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.

BEST EVER BLUEBERRY COFFEE CAKE

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 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.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F. Grease and line with parchment paper one 8-inch pan. A loose-bottom one is ideal for ease of removal, but whatever you have is fine.
• In a small bowl, stir butter, sugar, flour, and cinnamon together until a crumb consistency is formed. Set aside. Beat sugar, oil, and egg at medium speed for 3 minutes or until pale. Mix in milk. Combine flour, baking powder, and salt in a bowl and fold into batter until smooth. Add blueberries and combine gently.
• Put batter in the tin and bake for 50-55 minutes or until a skewer comes out clean. Let cool in pan before taking out and cutting.

SUPER BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease an 8 or 9" square glass baking dish.
• Melt butter and let cool.
• Wash and drain blueberries; set out to dry on paper towels.
• Stir together flour, salt and baking powder in a large bowl, mixing well.
• Put melted butter in a separate bowl and add to butter the milk, sugar, and egg substitute; whisk to blend well.
• Add butter mixture to the flour mixture, stirring to blend well.
• Fold in blueberries.
• Spread batter in prepared baking dish.
• Mix sugar and ground nutmeg; sprinkle over batter
• Bake 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Place the dish on a wire rack to cool at least 30 minutes before serving.
• Enjoy.