Blueberry Coffee Crumb Cake Recipes

Steps:

• For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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:

• 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.

Steps:

• Topping
• In a bowl combine the last 4 ingredients tossing to moisten. Set aside.
• In another bowl beat the butter with the sugar until fluffy, beat in eggs and lemon rind and juice.
• Whisk together the dry ingredients.
• Stir into the butter mixture alternately with yogurt, making 2 additions of dry ingredients and 1 yogurt.
• Scrape into a parchment lined 9 inch square metal pan.
• Sprinkle with blueberries and them the topping.
• Bake at 350 until tester comes out clean.This should be about 50 minute Let cool.

Steps:

• The fruit: Preheat oven to 350 F. Grease a 9-inch round cake pan with butter. Line with parchment paper and grease the top of the paper. In a small saucepan, melt 3 tablespoons butter over medium-low heat. When melted, add lemon juice and brown sugar. Stir until sugar has dissolved. Pour the liquid into the bottom of the prepared cake pan. Pour the blueberries into the bottom of the pan. This can be done in advance.
• Crumb topping: Mix together flour, sugars, and spices in a medium bowl. Pour in the melted, cooled butter and mix until large crumbs form.
• Cake: In the bowl of a standing mixer fitted with the paddle attachment, combine flour, sugar, baking soda, baking powder, and salt. In a mixing bowl, whisk together the eggs, sour cream, and vanilla. Attach the bowl with the dry ingredients to the standing mixer and mix for a few seconds. Add the softened butter and a few tablespoons of the egg mixture, and beat for 10 seconds to combine. Beat in the remaining egg mixture, continuing to beat until very smooth.
• Pour the cake batter on top of the fruit and smooth the top. Use your fingers to create large crumbs from the topping and scatter evenly on top of the cake batter. Bake 55-65 minutes, until cake is set and the center springs back when very gently pressed with a finger. A cake tester will come out with crumbs attached, but it shouldn't be wet.
• Remove cake from oven and transfer to a wire rack to cool completely, at least 2 hours.Use a flat-edged spatula or knife to loosen the sides of the cake from the pan. Flip cake onto the rack. Serve with the fruit either on the bottom or on top, whatever your preference.