BLUEBERRY STREUSEL CAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- For the streusel topping: In a medium bowl, stir together the flour, brown sugar, granulated sugar, ginger, salt and lemon zest. Using a pastry cutter or two knives, cut in the butter until the mixture is moistened and clumpy.
- Spread the streusel into an even layer on the prepared baking sheet, squeezing it a bit to form large clumps. Bake for 15 minutes, until the clumps are slightly dry and lightly toasted on the outside. Remove from oven and cool completely on the baking sheet. (See Cook's Note)
- For the cake: Bake the cake in two 9-inch cake pans according to package instructions. Cool the layers completely.
- For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a bowl and beat with an electric mixer until light, fluffy and well combined.
- Assemble the cake: Place one cake layer on a cake stand or plate. Top with half of the frosting, then dollop the pie filling around the center and sprinkle blueberries around the edge. Place the second cake layer on top, cover with the remaining frosting and sprinkle with more blueberries. Top with a generous sprinkling of the streusel. Dust with powdered sugar and serve.
BLUEBERRY STREUSEL COFFEE CAKE
Tube-pan sized cake for winter warmings! Heartwarming on a cold, snowy day.
Provided by Joan Dalessandro
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 44.4 g, Cholesterol 72.3 mg, Fat 20.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 10.3 g, Sodium 347.4 mg, Sugar 24.7 g
BLUEBERRY-YOGURT STREUSEL LAYERED CAKE
This is a wonderful moist blueberry cake loaded with brown sugar streusel in the middle and on top, it's best served warm topped with vanilla ice cream ;-)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 6-9 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease an 8 x 8-inch baking dish.
- In a small bowl mix together brown sugar, cinnamon and nutmeg until combined; set aside.
- In a large bowl using an electric mixer on medium speed beat butter with sugar for about 3 minutes.
- Beat in eggs and vanilla until combined.
- in a medium bowl mix together flour with baking powder, salt and lemon zest; add to the creamed mixture along with the yogurt mixing on low speed or with a wooden spoon just until combined.
- Mix in blueberries until just combined.
- Pour HALF of the cake batter into prepared baking dish, then sprinkle with HALF of the streusel mixture.
- Pour the remaining HALF of the cake batter over streusel.
- In a bowl mix the remaining HALF of streusel mixture with 3 tablespoons soft butter then sprinkle over the cake batter.
- Bake for about 40-45 minutes or until cake tests done.
Nutrition Facts : Calories 776.4, Fat 43, SaturatedFat 16.3, Cholesterol 129.1, Sodium 356.3, Carbohydrate 92.3, Fiber 4.1, Sugar 66.2, Protein 10.5
BLUEBERRY STREUSEL CAKE
With only 196 calories per serving, there's no reason to deny yourself a piece of Blueberry Streusel Cake!
Provided by Sharon123
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1/2 cup sugar and next 3 ingredients; beat at medium speed with an electric mixer 5 minutes.
- Combine 1 1/2 cups flour and baking soda; add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
- Pour batter into a 9 1/2-inch round tart pan coated with cooking spray, spreading evenly over bottom and up sides of pan.
- Combine remaining 1/4 cup sugar, 1 tbls.
- flour, and next 3 ingredients, tossing gently.
- Spoon over batter, leaving a 1/2-inch border.
- Bake at 350* for 45 minutes or until lightly browned; cool 20 minutes on a wire rack.
- Sprinkle with powdered sugar.
- Yield: 10 servings Enjoy!
BLUEBERRY STREUSEL COFFEE CAKE
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING
I have had this recipe for many years and I don't recall where I got it from. I think it was fron some amish cookbook. This is a really good snack cake. It's great for breakfast or brunch. This goes good with a good cup coffee or glass of cold milk.
Provided by Olive
Categories Dessert
Time 1h
Yield 1 1, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
- Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.
BLUEBERRY-YOGURT SNACK CAKE WITH BROWN SUGAR STREUSEL
This is a buttery moist blueberry cake with a streusel middle and topping that bakes out nice and high! You can use wild bluerries if desired and almond extract can be used in place of vanilla and use chopped almonds in place of walnuts.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Grease an 8-inch square baking pan.
- in a large bowl cream 1/2 cup butter with sugar until light and fluffy.
- Beat in eegs and vanilla until well combined.
- In a medium bowl sift together flour, baking powder, baking soda and salt; stir into the creamed mixture, along with the yogurt; mix only until combined.
- Gently mix in the blueberries.
- In a small bowl stir together the brown sugar with cinnamon, nutmeg and walnuts.
- Pour HALF of the cake batter into the baking dish.
- Sprinkle with HALF of the brown sugar mixture, then top with the remaining half of the cake batter.
- In a small bowl mix the 2 tablespoons butter with the remaining half of the brown sugar mixture then sprinkle on top of the batter.
- Bake for about 45 minutes or until the cake tests done.
Nutrition Facts : Calories 746.5, Fat 41, SaturatedFat 15, Cholesterol 124, Sodium 443.6, Carbohydrate 89.5, Fiber 3.6, Sugar 64.4, Protein 10.4
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