STREUSEL BLUEBERRY COFFEE CAKE
A good breakfast or brunch recipe. I like to double this for a 9x13 pan. Fresh or frozen blueberries can be used in the recipe as well.
Provided by Chef on the coast
Categories Quick Breads
Time 1h
Yield 9 squares, 9 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Combine all cake ingredients except blueberries in large mixing bowl.
- Beat until batter is well mixed. Gently stir in blueberries by hand.
- Spread batter into greased 8 inch baking pan.
- Stir together all topping ingredients except butter. Cut in butter until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 343.7, Fat 11.7, SaturatedFat 7.1, Cholesterol 49.7, Sodium 315.6, Carbohydrate 56, Fiber 1.4, Sugar 29.5, Protein 4.7
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 STREUSEL COFFEE CAKE
This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It's wonderfully moist and rich with cinnamon and fresh blueberries!
Provided by Lindsay
Categories Dessert
Time 1h9m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- 2. To prepare the streusel, add flour, brown sugar, cinnamon, melted butter and salt to a medium sized bowl and mix with a fork until all ingredients are incorporated and crumbly. Set aside.
- 3. To make the cake batter, combine the flour, baking powder and salt in a medium sized bowl and set aside.
- 4. Add the sugar and butter to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- 5. Add sour cream and mix just until well combined.
- 6. Add the milk and mix just until well combined.
- 7. Add egg and vanilla extract and mix just until well combined.
- 8. Add the dry ingredients to batter and mix until well combined.
- 9. Spread half of the cake batter into the bottom of the cake pan. The batter will be thick and the layer will be thin.
- 10. Sprinkle about half of the streusel mixture evenly over the cake batter, then half of the blueberries.
- 11. Drop spoonfuls of the remaining cake batter over the streusel and blueberries and carefully spread into an even layer. Again, it'll be a thin layer of batter.
- 12. Sprinkle the remaining streusel and blueberries over the top of the cake batter.
- 13. Bake for 32-38 minutes, or until a toothpick inserted comes out with a few crumbs.
- 14. Remove cake from oven and allow to cool in the pan for about 20 minutes, then remove to cooling rack to finish cooling.
- 15. To make the glaze, combine the powdered sugar, milk and vanilla extract in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.
- 16. Drizzle the glaze over the coffee cake and sprinkle a few more blueberries over top, then serve.
Nutrition Facts : ServingSize 1 slice, Calories 214 calories, Sugar 19.1 g, Sodium 53.3 mg, Fat 9.4 g, SaturatedFat 5.7 g, TransFat 0.2 g, Carbohydrate 31 g, Fiber 0.8 g, Protein 2.3 g, Cholesterol 37.1 mg
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 COFFEE CAKE
Steps:
- On the largest setting of a cheese grater, shred frozen/ultra-cold butter into bowl with flour.
- Add brown sugar to the mixture. Stir to combine and set aside for later.
- Preheat oven to 350°F. In a large bowl, add butter and sugar, beating until well combined and fluffy.
- Add vanilla extract and egg. Beat until smooth.
- In a separate, small bowl, combine flour with baking powder.
- Into the sugar/butter mixture, add in flour/baking powder mixture in small parts, alternating with a small splash of milk. Repeat this process until you run out of milk and flour.
- Stir in blueberrries. Grease a 6-inch baking pan with butter. Spread the cake mixture evenly thoughout.the pan.
- Spread the streusel topping over the top of the cake batter. Bake cake for 50-60 minutes. When the cake is fully baked, a toothpick should come out of the center clean.
Nutrition Facts : Calories 526 kcal, Carbohydrate 80 g, Protein 6 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 79 mg, Sodium 93 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 6 g, ServingSize 1 serving
BLUEBERRY COFFEE CAKE WITH STREUSSEL TOPPING
My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. , Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 35-40 minutes or until a toothpick inserted near the comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 344 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMA'S BLUEBERRY STREUSEL COFFEECAKE
My grandma cut out this recipe from the Daily Herald newspaper many years ago. I think it may be the best coffeecake I've ever had.
Provided by KissKiss
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 385 degrees. Grease a 9- or 10-inch pie plate.
- For the streusel topping, use a fork and a small bowl to blend the sugar, flour, salt, cinnamon and butter until crumbly. Set aside.
- For the cake, sift together flour, baking powder and salt into a medium bowl.
- In a large bowl, cream the butter and sugar. Add the egg, milk and vanilla and beat until smooth. Mix in the dry ingredients, then fold in the blueberries.
- Spread cake mixture into prepared pie dish and sprinkle with streusel topping. Bake 50-60 minutes or until golden. Allow to cool for 20 minutes before slicing. Serve warm, if possible.
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 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
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