Blueberry Buttermilk Coffeecake Recipes

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.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
• Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
• Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

Steps:

• Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan; dust pan with flour.
• Prepare Streusel Topping: In medium bowl, combine brown sugar, flour, and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate streusel while preparing cake.
• Prepare Coffee Cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
• At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/2 cup blueberries.
• Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers, press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.

Steps:

• Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
• Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

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.

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.