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 II
I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins.
Provided by ZIPITY
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
- For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 41.9 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 194.7 mg, Sugar 22.6 g
BLUEBERRY SOUR CREAM COFFEE CAKE
One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
Provided by d newman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g
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 LATTICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with cooking spray; set aside.
- In a large mixing bowl, combine the cake mix and pudding mix. Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl. Beat on medium for 2 minutes more. Fold in the drained blueberries. Divide the batter evenly between the prepared pans.
- Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
- For white frosting:
- In a medium bowl, combine the vanilla frosting and melted white baking chips. Set aside 1 1/2 cups white frosting.
- To assemble, place one cake layer on a serving plate. Spread with 1/2 cup white frosting, then top with second cake layer. Frost the side and the top of the cake with the remaining white frosting.
- In a medium bowl, beat the powdered sugar and the reserved 1 1/2 cups white frosting on low until combined.
- To decorate, insert a basket weave decorating tip into a pastry bag and fill with the powdered sugar-white frosting mixture. Starting on the far left edge of the cake top, pipe a long stripe of icing straight across top of the cake. Cover the cake top with additional stripes, spaced 1/4 inch apart. Turn the cake 45 degrees; pipe additional stripes of icing across the original strips, spaced 1/4 inch apart. Pipe a border around top edge of the cake. Garnish the cake with fresh blueberries.
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
BLUEBERRY COFFEE CAKE
My mother has been making this coffee cake for years. It is a delicate, moist cake that is not overly sweet. It's perfect with a cup of coffee in the morning!
Provided by Taste of Home
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and 1/2 cup sugar. Add egg, vanilla and milk; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter into a greased 9-in. springform pan. Spoon berries over batter. Sprinkle with remaining sugar. Cover with remaining batter. For topping, combine flour and brown sugar in a small bowl. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 375° for 35-40 minutes or until cake tests done.
Nutrition Facts :
BLUEBERRY LATTICE COFFEECAKE
Steps:
- 1. Dissolve yeast & 1 tsp sugar in warm water in large bowl. Let stand for 10 mins. 2. Beat in 1 egg, butter & milk. Beat in flour, ¼ cup sugar and salt to make soft dough. Knead on lightly floured surface about 10 mins or until smooth and satiny, adding more flour as necessary to prevent sticking, cover and let rest while making filling. 3. Combine cream cheese, 2 egg yolks, 2/3C sugar, vanilla and lemon peel in a medium bowl. Beat until combined; set aside. 4. Grease 13 x 9 pan. Divide dough into thirds, set aside 1/3. Roll out remaining 2/3 of dough to 13 x 9 rectangle. Place in greased pan and press dough ½" up sides to contain filling. 5. Spoon filing into dough-lined pan. Arrange blueberries over filling, pressing blueberries lightly into filling. Roll out remaining dough to 10" square. Cut dough into 1' strips. Arrange strips diagonally across pan I lattice pattern over filling, dealing strips to edges. 6. Cover with plastic wrap and refrigerate at least 2 hours or overnight. 7. Preheat oven to 350° Bake, uncovered about 40 mins. or until lightly browned and filling is set. Serve warm or at room temp.
BLUEBERRY BUTTERMILK COFFEECAKE
Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.
Provided by BATA
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
- In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g
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- Whisk flour, sugar, and salt in a medium bowl. Stir in nuts. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Set topping aside. DO AHEAD: Can be made 5 days ahead. Cover and chill.
- Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; set aside. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
- Using an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes longer.
- With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.
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