Berry Cream Coffee Cake Recipes

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BLUEBERRIES AND CREAM COFFEE CAKE



Blueberries and Cream Coffee Cake image

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

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup fresh or frozen unsweetened blueberries
1/2 cup packed brown sugar
1/2 cup chopped pecans, optional
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar

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.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

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

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

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

SISTER SCHUBERT'S® BERRY CREAM CHEESE COFFEE CAKE



Sister Schubert's® Berry Cream Cheese Coffee Cake image

A crumb crust & sweet filling will make it a great morning.

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 55m

Yield 10

Number Of Ingredients 9

1 package Sister Schubert Parker house Style Yeast Rolls
2 tablespoons butter, melted
8 ounces 1/3 less fat or regular cream cheese, softened
⅓ cup sugar
1 tablespoon cornstarch
1 large egg
¼ teaspoon pure vanilla extract
¼ cup canned mixed berry or favorite flavor pie filing or topping
½ cup fresh berries, garnish

Steps:

  • Preheat oven to 325 degrees F. Lightly mist bottom and sides of a 9-inch spring form pan with cooking spray.
  • Remove rolls from pan, keeping all intact. Thaw for 7 minutes at room temperature. Using a serrated knife, slice a 1/3 inch horizontal layer from bottom. Transfer this to a mixing bowl and crumble with hands.
  • Slice remaining layer into twelve even wedges. Set ten wedges aside for top of cake. Crumble two remaining wedges and add to bowl of crumbs; add butter and blend. Press crumb mixture into bottom of prepared pan in an even layer.
  • In a bowl, beat together cream cheese and sugar with a hand mixer until smooth. Add cornstarch and mix to incorporate. Add egg and vanilla and mix until just blended. Spread half of cream cheese mixture over crust into an even layer. Place spoonfuls of fruit filling over cream cheese layer. Gently press ten wedges into fruit and cream layer, leaving space into between each wedge. Pour remaining cream cheese mixture over wedges and spread evenly.
  • Bake 30 minutes (cover with aluminum foil if cake begins to brown). Cool 10 minutes. Release cake from pan and cool 20 to 30 minutes. Garnish with berries, slice and serve.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 25.9 g, Cholesterol 62.2 mg, Fat 14.8 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 268.4 mg, Sugar 7.1 g

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

This is a spin on traditional coffee cake that me and my fiance love!

Provided by Mrs.Encinas:)

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
2 cups white sugar
1 cup butter
2 eggs
1 cup sour cream
½ teaspoon vanilla extract
1 ½ cups packed brown sugar
1 cup all-purpose flour
3 tablespoons butter, melted
2 teaspoons ground cinnamon
2 cups fresh blueberries
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
  • Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 90.2 g, Cholesterol 87.7 mg, Fat 30 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 14.9 g, Sodium 224.7 mg, Sugar 63 g

BERRY CREAM COFFEE CAKE



Berry Cream Coffee Cake image

One of my family favorites. They get this two times a year and they get excited every time they get it.

Provided by Stacy Hutchinson

Categories     Other Breakfast

Time 30m

Number Of Ingredients 8

3 oz cream cheese (1/2 8oz package), room temperature
1/4 c butter or margarine, room temperature
2 c bisquick
1/3 c milk
1/2 c (or more) raspberry or boysenberry preserves
1 c powdered sugar
1-2 Tbsp milk
1/2 tsp vanilla

Steps:

  • 1. Cut cream cheese and butter into the bisquick until crumbly. Blend in the 1/3 cup milk.
  • 2. Pour dough onto a ungreased cookie sheet and spread to 1/4 inch thick. Cut slits at 1 inch intervals along both sides. Not all the way through.
  • 3. Spread preserves along the center of the dough.
  • 4. Fold over the slits on top of the preserves.
  • 5. Bake in a 400 degree oven for 12 to 15 mintues until lightly browned.
  • 6. Combine powdered sugar, milk and vanilla until smooth. Drizzle on top of the coffee cake.

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 cup reduced-fat sour cream
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.

BERRY CREAM CHEESE COFFEE CAKE



Berry Cream Cheese Coffee Cake image

Make and share this Berry Cream Cheese Coffee Cake recipe from Food.com.

Provided by Donna M.

Categories     Quick Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
3/4 cup sugar
3/4 cup margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4-1 cup sour cream
1 egg
1 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves or 1/2 cup strawberry preserves
1/2 cup sliced almonds

Steps:

  • Heat oven to 350 degrees.
  • Grease and flour bottom and sides of 9 or 10 inch springform pan.
  • Combine flour and 3/4 cup sugar.
  • Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
  • Reserve 1 cup of crumb mixture.
  • To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
  • Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
  • Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
  • Pour over batter in pan.
  • Carefully spread preserves over all.
  • Combine reserved crumbs and sliced almonds.
  • Sprinkle over top.
  • Bake 55 minutes or until filling is set.
  • Cool 15 minutes.
  • Remove sides of pan.
  • Serve warm or cool.
  • Refrigerate leftovers.

BERRY CREAM COFFEE CAKE



Berry Cream Coffee Cake image

Feel free to substitute your family's favorite preserves in this tried-and-true recipe.-Marjorie Miller, Haven, Kansas

Provided by Taste of Home

Time 30m

Yield 8-10 servings.

Number Of Ingredients 9

3 ounces cream cheese
1/4 cup cold butter
2 cups biscuit/baking mix
1/3 cup milk
1/2 cup raspberry preserves
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • In a bowl, cut cream cheese and butter into biscuit mix until crumbly. Stir in milk just until moistened. Turn onto a floured surface; knead 8-10 times or until dough is smooth. On waxed paper, roll dough into a 12x8-in. rectangle. Turn onto a greased 15x10x1-in. baking pan. Remove waxed paper. , Spread preserves down center third of rectangle. On each long side, cut 1-in.-wide strips about 2-1/2 in into center. Starting at one end, fold alternating strips at an angle across preserves; seal end. Bake at 425° for 12-15 minutes. Combine glaze ingredients; and drizzle over warm coffee cake. Cool on a wire rack.

Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. -Susan Walschlager, Anderson, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

3/4 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
FILLING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. 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, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 448 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 328mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

BLUEBERRIES N CHEESE COFFEE CAKE



Blueberries N Cheese Coffee Cake image

I love this coffee cake. I often serve it to friends and family.-Shirley Wilder, Marietta, Georgia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
2-1/4 cups all-purpose flour, divided
3 teaspoons baking powder
1 teaspoon salt
3/4 cup whole milk
1/4 cup water
2 cups fresh or frozen blueberries
1 package (8 ounces) cream cheese, diced
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
2 tablespoons cold butter

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon zest. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a greased 13x9-in. baking pan., For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Nutrition Facts :

BERRY CREAM CAKE



Berry Cream Cake image

Make and share this Berry Cream Cake recipe from Food.com.

Provided by Peggy L.

Categories     Dessert

Time 4h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 21

4 cups mixed berries (blueberries, blackberries, raspberries, not strawberries)
1/2 cup sugar
1/2 teaspoon fresh lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 tablespoons unsalted butter, melted and cooled, for greasing pans
2 cups blanched almonds, whole (10 oz.)
1 1/2 cups sugar
5 large eggs, at room temperature
1/2 teaspoon vanilla
1/8 teaspoon salt
2 1/4 cups mascarpone (2 pkg. 8 3/4 oz)
1/2 cup sugar
1 tablespoon vanilla
1 1/2 teaspoons fresh lemon zest, finely grated
3 cups heavy cream, well chilled
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons unsweetened cocoa powder

Steps:

  • Make Berry Sauce: Bring all sauce ingredients just to a boil in a 1 1/2 to 2 quart heavy saucepan over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, 15 minutes.
  • Transfer to a shallow bowl and cool to romm temperature stirring occasionally, about 30 minutes.
  • Chill, covered, until cold about two hours.
  • Make Almond Layers:.
  • Put oven racks in upper and lower thirds of oven and preheat to 350°F.
  • Butter cake pans and line bottom of each with a round of parchment or was paper, then butter paper.
  • Pulse almonds with 1/4 cup sugar in a food processor until finely ground.
  • Beat together eggs and remaining 1 1/4 cups sugar in a large bowl with an electric mixer at high speed until pale, fluffy, and tripled in volume, about 6-8 minutes.
  • Beat in vanilla and salt until combined well.
  • Stir together ground almonds and melted butter (1 1/4 sticks).
  • Fold one third of egg mixture into almond mixture to lighten, then fold in remainder, gently but thoroughly.
  • Divide batter among pans (batter should be about 1/2 inch deep).
  • Put 2 pans in lower third of oven and 1 pan in upper third (do not put directly above lower pans).
  • Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans ( cake will rise, them collapse slightly) 18 to 25 minutes total.
  • Cool in pans on racks 10 minutes, then run a small knife around edge of each pan and carefully invert onto racks.
  • Cool completely about 15 minutes.
  • Carefully peel off parchment.
  • Make Mascarpone Cream.
  • Stir together all mascarpone cream ingredients with a rubber spatula until smooth.
  • Chill, covered.
  • Assemble Cake.
  • Center 1 almond layer on cake plate.
  • Spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2 inch border around edge of cake.
  • Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top (berry sauce will swirl into mascarpone cream).
  • Repeat procedure with remaining almond layers, berry sauce, and mascarpone cream, ending with mascarpone cream ( for a total of three layers).
  • Chill cake while making frosting.
  • Frost Cake.
  • Beat cream with sugar, vanilla, and salt in a large bowl using an electric mixer with cleaned beater at high speed until it just hold stiff peaks.
  • Frost cake with whipped cream smoothing top and sides (there will be generous amount) then chill, uncovered, 1 hour.
  • Just before serving, sift cocoa powder over top of cake using a sieve.
  • Cook's Notes: Almond layer can be made ahead and cooled completely, then wrapped well in plastic wrap and chilled 3 days or frozen up to 1 month.
  • Frosted cake can be made 1 day ahead (without cocoa powder) and chilled covered loosely with plastic wrap.

Nutrition Facts : Calories 741.8, Fat 46.1, SaturatedFat 21.4, Cholesterol 195.1, Sodium 135.2, Carbohydrate 77.3, Fiber 4.2, Sugar 51.6, Protein 10.5

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From tastesbetterfromscratch.com
5/5 (1)
Total Time 50 mins
Category Breakfast, Dessert
Calories 424 per serving
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EASY COFFEE CAKE RECIPES | OMG CHOCOLATE DESSERTS
2020-10-10  · Blueberry Cream Cheese Coffee Cake will be your new favorite coffee cake recipe! Soft and moist cake topped with cream cheese, fresh blueberries and buttery,… 78 Facebook Twitter Google + Pinterest. Breakfast Cakes Coffee Cakes Desserts Healthy Yogurt Oat Blueberry Breakfast Cake. by Vera Z. June 30, 2019. Healthy Yogurt Oat Blueberry Breakfast Cake is a quick, freezer-friendly …
From omgchocolatedesserts.com
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MRS. BERRY'S BERRY COFFEE CAKE RECIPE | ALLRECIPES
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From forecipes.netlify.app
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15 BEST COFFEE CAKE RECIPES WITH FRESH SUMMER FRUIT ...
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From aalrecipesonline.netlify.app
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BLUEBERRY-SOUR CREAM COFFEE CAKE RECIPE - JONATHAN KING ...
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From foodwineusa.netlify.app
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