Blueberry Streusel Coffee Cake Recipe 45

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.

Steps:

• To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13x9-in. baking pan. Sprinkle with blueberries. Blend cheese, egg, sugar and lemon zest until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350° for 45-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.

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.

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.