Blue Ribbon Coffee Cake Farmhouse Style In The Midwest Recipes

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BLUEBERRY COFFEE CAKE I



Blueberry Coffee Cake I image

This cake is super for a quick breakfast snack with coffee.

Provided by Debbie Rowe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

1 cup packed brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries
¼ cup confectioners' sugar for dusting

Steps:

  • Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
  • Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
  • For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
  • Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g

BLUE-RIBBON COFFEE CAKE FARMHOUSE STYLE IN THE MIDWEST!



Blue-Ribbon Coffee Cake Farmhouse Style in the Midwest! image

Lots of streusel filling makes cutting a bit messy, but that will be of little consequence once you've had your first bite! This tastes great upon first baking and even BETTER the next day, plan ahead, then. Use a buttered rubber spatula for spreading the batter, as it is quite sticky (get your fingers into the action, too!). Clipped this one from Midwest Living's August '09 issue--I think that means it's been properly aged, and now ready for filing here on Zaar!

Provided by Debber

Categories     Breads

Time 50m

Yield 1 coffee cake, 12 serving(s)

Number Of Ingredients 15

cooking spray, for dusting
1 cup coarsely chopped walnuts
2/3 cup brown sugar, packed
1/2 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 eggs, lightly beaten
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 cup sour cream

Steps:

  • Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside.
  • In a small bowl, mix Streusel Ingredients; set aside.
  • In medium bowl, mix Dry Cake Ingredients; set aside.
  • In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth.
  • Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading.
  • Bake for 45-50 minutes (wooden pick comes out clean).
  • Cool in pan for 10 minutes; invert onto serving plate.
  • Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered).

BLUE RIBBON BLUEBERRY COFFEE CAKE



Blue Ribbon Blueberry Coffee Cake image

Love blueberries and coffee cake? Then you have to try this recipe! The cake is not overly sweet. It's soft, tender, and melts in your mouth. There is the perfect amount of blueberries in the cake that you get one in each bite. Sugar sprinkled on top crisps in the baking process and adds a nice touch of sweetness.

Provided by Mary Louise @BlueRibbonBaking

Categories     Other Breakfast

Number Of Ingredients 11

1 - egg, beaten
1/2 cup(s) sugar
1 1/4 cup(s) all-purpose flour
2 teaspoon(s) baking powder
3/4 teaspoon(s) salt
1/2 cup(s) milk
3 tablespoon(s) butter, melted
1 cup(s) blueberries, fresh
TOPPING
1 tablespoon(s) butter, melted
2 tablespoon(s) sugar

Steps:

  • In a mixing bowl beat egg and sugar until thick.
  • In a separate bowl combine flour, baking powder, and salt.
  • Alternately add flour and milk to the egg mixture. Beat after each addition until blended.
  • Stir in melted butter.
  • Fold in blueberries.
  • Pour batter into a greased and floured 8-inch square baking pan. Sprinkle with 2 tablespoons of sugar.
  • Cover and refrigerate overnight.
  • Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched.
  • While still hot, brush the top with the remaining butter. Cool before cutting.
  • *** NOTE *** When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.

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