BLUEBERRY COFFEE CAKE III
A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.
Provided by Donean
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 43.8 g, Cholesterol 34.1 mg, Fat 10.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 217.8 mg, Sugar 24.5 g
WICKED BLUEBERRY COFFEE CAKE
Make and share this Wicked Blueberry Coffee Cake recipe from Food.com.
Provided by Sandyg61
Categories Breads
Time 50m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cream the 1/2 cup of butter and 1 cup of white sugar.
- Add the eggs, vanilla, baking powder, baking soda, and salt.
- Add the 2 cups of flour and sour cream alternately to egg mixture, mixing with a spoon.
- Fold in the blueberries.
- Pour mixture into a greased 9 x 13 baking pan.
- In a seperate bowl, cream brown sugar and remaining 1/4 cup butter.
- Add flour to get a semi-dry mixture.
- Spread on top of batter.
- Bake in 350 degree oven for 30 minutes.
Nutrition Facts : Calories 4734.2, Fat 204.9, SaturatedFat 122.6, Cholesterol 1101.7, Sodium 3610.1, Carbohydrate 683.2, Fiber 14.6, Sugar 443, Protein 58.8
ULTIMATE BLUEBERRY COFFEE CAKE
A very easy to make blueberry coffee cake. I always double the topping so I included the measurements for the doubled amount. This makes a great dish to bring for a potluck. It will disappear very quickly. You can add nuts if you wish in the topping. I got this from a friend who always used it as a quick item to make for a party. She could make it up, stick it in the oven, finish getting ready and when guests arrived, served it very warm with butter.
Provided by nascarmom
Categories Breads
Time 1h
Yield 1 9 x 13 pan, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 5 dry ingredients together.
- Add eggs, canola oil and milk.
- By hand, mix together and do not overmix.
- Fold in sugared blueberries.
- Do not overmix and make sure they are frozen or it will turn your batter purple.
- Pour into greased and floured 9 x 13 baking pan.
- Mix ingredients for the strudel. Studel topping will be thin.
- Spoon over coffeecake.
- Bake 375 degrees for 40 - 50 min or until knife inserted comes out clean.
- Don't overbake.
Nutrition Facts : Calories 530.6, Fat 23.8, SaturatedFat 2.5, Cholesterol 49.4, Sodium 370.1, Carbohydrate 75.5, Fiber 2.5, Sugar 44.8, Protein 6.2
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
This is an adopted recipe that so many of you have enjoyed and I am so very glad. I have revised the directions to reflect the cooking method that RitaL used....so hopefully it will be much clearer now!!!
Provided by Jellyqueen
Categories Breads
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Place flour, sugar, baking powder, & salt into a food processor and pulsed to sift and lighten.
- Then add the room softened butter and pulse.
- Next add milk & eggs and pulse.
- Mix in by hand 2 cups of frozen blueberries (which have been dusted with flour).
- Bake in a 9 inch pan at 350 degrees for 30 to 40 minute.
- Let cool.
Nutrition Facts : Calories 263.3, Fat 7.4, SaturatedFat 4.1, Cholesterol 63.4, Sodium 292.8, Carbohydrate 44.9, Fiber 1.5, Sugar 21, Protein 5.2
BEST EVER BLUEBERRY COFFEE CAKE
Terrific, flavorful coffee cake! A favorite at my house. All my friends who have tried this have asked me for the recipe.
Provided by Recipe USA
Categories Breads
Time 1h15m
Yield 24 13 x 9 x 2 pan, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.
- In small bowl stir together flour, baking powder and salt; set aside.
- In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined.
- Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined.
- Stir in vanilla. Gradually fold in blueberries.
- Batter will be very thick. Pour into prepared pan and smooth the top.
- In small bowl stir together 3 tablespoons sugar and the cinnamon.
- Sprinkle over batter.
- Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
- Cool on a wire rack.
BLUEBERRIES AND CREAM COFFEE CAKE
This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 428 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 233mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
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