BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)
This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h10m
Yield 12 to 16
Number Of Ingredients 15
Steps:
- Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
- Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
- This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 piece, Calories 223, Fat 10 g, Carbohydrate 31 g, Protein 3 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 169 mg, Cholesterol 47 mg
BLUEBERRY PECAN CRUMBLE
BBQ season also means fresh blueberry season -- they're at their best and their least expensive! Top them with a buttery, rich, crispy, crumbly topping laced with pecans and I'm in heaven. The tart fruitiness of the berries is the perfect thing to clean your palette after all those bold BBQ flavors. Serve with vanilla ice cream to get the full crumble experience.
Provided by Dave Lieberman
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
- Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
- Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.
BLUEBERRY BREAKFAST CRUMB CAKE
It's blueberry season in Florida. It's time to make an old-fashioned crumb cake, but updated with the addition of blueberries. That buttery, soft cake with juicy blueberries popping with sweetness is topped with a buttery, cinnamon-laden crumb topping that will have everybody coming back for seconds. Good for breakfast, brunch, lunch, dessert, any time... night or day!
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
- Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
- Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
- Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 86.9 g, Cholesterol 86.1 mg, Fat 24.8 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 15.2 g, Sodium 305.6 mg, Sugar 43.2 g
CINNAMON BLUEBERRY PECAN BREAKFAST CAKE
Provided by Alejandra Ramos
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
- Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
- Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
- Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
- Let cool completely in the pan before serving.
BLUEBERRY PECAN CRUNCH CAKE
Topped with coarse Demerara sugar and chopped pecans, this might just be the crunchiest coffee cake you've ever made. It's also one of the easiest, as it's quickly whisked together in just one bowl. Soft, juicy blueberries dot the cinnamon-scented batter, making jammy pockets in the tender crumb. It will keep at room temperature for up to three days, though the topping does lose a little texture the longer it sits. But this cake is so good, its keeping qualities may be beside the point.
Provided by Melissa Clark
Categories easy, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
- In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
- Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.
BLUEBERRY AND PECAN CRUMBLE CAKE
Provided by Ev
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- FOR THE TOPPING
- Chop butter up into small pieces and add all the other ingredients.
- Work with your hands until the butter is incorporated into the dry ingredients .
- Set aside.
- FOR THE CAKE
- Preheat the oven to 160ºC.
- Grease a loaf pan and line with baking paper. I use one long strip along the bottom and up the two short sides, so that it is easy to lift the cake out once cooked.
- Put eggs, oil, yoghurt, salt lemon juice and caster sugar in a large bowl and whisk until well combined.
- Whisk the sifted self raising flour into the wet ingredients in batches of three until the mixture is smooth and has no lumps in it.
- Pour the mixture into your prepared loaf pan ( or a 24cm spring form circular pan)
- Sprinkle the blueberries over the top and press down into the mixture.
- Add the nut topping and back for 1 hr 20 minutes or until a skewer comes out clean from the cake.
BLUEBERRY CRUMB CAKE
This yummy crumb cake gets put together the night before to make your morning easier! Blueberries contain beneficial anti-oxidants so have another slice! From the Schramm House Bed & Breakfast, Burlington, Iowa. Time does not include storing in refrigerator overnight.
Provided by Mamas Kitchen Hope
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour,sugar,baking powder and salt. Cut in butter using a pastry cutter or two knives. ( I pulsed it all in my food processor in the order listed).
- Mix together milk and eggs and mix into to dry ingredients.
- Fold in berries and spread in a 13x9 greased or sprayed pan. Cover and refrigerate overnight.
- Mix together topping ingredients and keep in a small bowl until ready to bake.
- In the morning or next day, Spread topping over batter and bake uncovered for about 25 minutes at 375 degrees until topping is lightly browned and a toothpick comes out clean when inserted in the center of the cake.
Nutrition Facts : Calories 369.4, Fat 14.3, SaturatedFat 5.7, Cholesterol 48.3, Sodium 188.8, Carbohydrate 57.1, Fiber 1.1, Sugar 35.2, Protein 4.6
BLUEBERRY CRUMB CAKE
This is an easy, moist cake with a melt-in-your-mouth crumb topping.
Provided by goldSilk
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
- Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
- Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
- Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 69.6 g, Cholesterol 131.6 mg, Fat 26.5 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.9 g, Sodium 283.5 mg, Sugar 36.5 g
BLUEBERRY-PECAN CRISP
Toasted pecans add a pleasant crunch to this foolproof blueberry crisp. The recipe calls for pie filling and cake mix, saving you extra time in the kitchen.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Pour pineapple into a greased 13-in. x 9-in. baking dish. Combine brown sugar and cinnamon; sprinkle over pineapple. Top with pie filling. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 20g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 319mg sodium, Carbohydrate 60g carbohydrate (43g sugars, Fiber 2g fiber), Protein 2g protein.
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