Blueberry Cinnamon Nut Coffee Cake Recipes

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CINNAMON BLUEBERRY COFFEE CAKE



Cinnamon Blueberry Coffee Cake image

Every time I have company for dinner or go to someone's house for a meal, I'm asked to make this.-Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Time 1h

Yield 14 servings.

Number Of Ingredients 13

1/3 cup butter, softened
3/4 cup plus 3 tablespoons sugar, divided
1 large egg
1/4 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup reduced-fat sour cream
1 cup fresh or frozen blueberries
2 teaspoons ground cinnamon
2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, beat the butter and 3/4 cup sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine cinnamon and remaining sugar; sprinkle half over batter. Repeat layers., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 191 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 218mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BLUEBERRY-CINNAMON COFFEE CAKE



Blueberry-Cinnamon Coffee Cake image

Studded with bright, juicy blueberries, this spiced coffee cake has a hefty dose of cinnamon in the cake and the crumble, and a cinnamon ribbon running through the center. You can use blackberries or raspberries in place of the blueberries, or even chocolate chips for an extra-sweet treat. Serve warm slices of cake with a cup of coffee for the perfect weekend brunch or afternoon pick-me-up.

Provided by Yossy Arefi

Categories     brunch, snack, cakes

Time 4h

Yield 1 (8-inch-square) cake

Number Of Ingredients 20

1/2 cup/65 grams all-purpose flour
1/4 packed cup/50 grams light brown sugar
1/4 cup/26 grams rolled oats
1 1/4 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 cup/57 grams unsalted butter, softened
1/4 cup/50 grams granulated sugar
2 teaspoons ground cinnamon
Nonstick cooking spray
3/4 cup/150 grams granulated sugar
1/2 cup/115 grams unsalted butter, softened
2 large eggs, at room temperature
1/2 cup/120 grams sour cream
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups plus 1 tablespoon/203 grams all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup/140 grams fresh blueberries (or blackberries or raspberries)

Steps:

  • Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
  • Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
  • Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
  • Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
  • Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
  • Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
  • Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.

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

CINNAMON NUT COFFEE CAKE



Cinnamon Nut Coffee Cake image

On Sundays, friends and neighbors would stop at my Auntie Rae and Uncle Gene's house. Auntie Rae never cooked on Sundays, so she'd make this coffee cake on Sunday evening, from her own special "receipt", as she called it. The next day, she'd serve it from the warming closet of her cast-iron kitchen range.

Provided by Taste of Home

Time 45m

Yield 12-15 servings.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
2 large eggs, lightly beaten
1/2 cup whole milk
1 teaspoon vanilla extract
TOPPING:
1 cup chopped walnuts
1 cup packed brown sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons ground cinnamon
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY CINNAMON COFFEE CAKE



Blueberry Cinnamon Coffee Cake image

Make and share this Blueberry Cinnamon Coffee Cake recipe from Food.com.

Provided by Auntie Mags

Categories     Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup frozen blueberries
1 teaspoon cinnamon
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
icing sugar

Steps:

  • Preheat oven to 350 degrees.
  • Toss blueberries with cinnamon; set aside.
  • In large bowl, cream butter and sugar for 1 minute.
  • Beat in eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Sift together flour, baking powder and salt; fold into butter mixture alternately with milk, making three additions of each.
  • Fold in blueberry mixture, leaving some cinnamon streaks.
  • Spoon into greased 6-cup Bundt pan, spreading batter higher at edges.
  • Bake at 350 degrees for 40-45 minutes or until top of cake springs back when pressed.
  • Let cool on rack 15 minutes; invert and unmould.
  • Sprinkle with icing sugar and serve warm.

Nutrition Facts : Calories 456.1, Fat 18.4, SaturatedFat 10.9, Cholesterol 115, Sodium 364.7, Carbohydrate 67.8, Fiber 1.9, Sugar 41.2, Protein 6.5

BLUEBERRY NUT COFFEE CAKE



Blueberry Nut Coffee Cake image

I got this from my mom, and I'm not sure I recall where she got it. The original recipe calls for cranberries, and it is lovely that way at the holidays. We are just terribly fond of blueberries, so I decided to post it accordingly. I hope you enjoy this breakfast treat :).

Provided by smellyvegetarian

Categories     Breads

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 15

4 ounces fat free cream cheese
1/3 cup Smart Balance butter spread, softened
1 1/4 cups sugar
2 eggs
1/4 cup egg substitute
1/3 fat-free buttermilk
1 teaspoon vanilla
1 cup oat flour
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups blueberries
1/4 cup walnuts, toasted (pecans also work)

Steps:

  • Preheat oven to 350 and grease a bundt pan.
  • Beat cream cheese and butter together.
  • Add sugar and beat until fluffy, then add vanilla.
  • Add eggs and egg substitute 1 at a time, then buttermilk.
  • Combine dry ingredients, adding nuts and berries to coat well with flour.
  • Combine wet and dry ingredients. Spoon into the prepared pan and bake 1 hour or until done.

GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE



Grandma Donnie's Blueberry Coffee Cake image

A family recipe for at least 60 years, likely taken from the newspaper. Moist and loaded with blueberries. There is never any left over. Give it a try!

Provided by Allrecipes

Time 1h

Yield 9

Number Of Ingredients 11

2 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
½ cup milk
2 cups frozen blueberries
1 tablespoon white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
  • Sift together flour, baking powder, and salt. Set aside.
  • Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
  • Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 45 g, Cholesterol 35.3 mg, Fat 6.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 252.5 mg, Sugar 22.1 g

BLUEBERRY CINNAMON NUT COFFEE CAKE



Blueberry Cinnamon Nut Coffee Cake image

Make and share this Blueberry Cinnamon Nut Coffee Cake recipe from Food.com.

Provided by HeatherN

Categories     Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

1/2 cup butter
1 cup firmly packed light brown sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
1/3 cup chopped nuts
1/3 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon
3/4 cup powdered sugar
1 tablespoon butter, softened
1 tablespoon milk
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350.
  • Cream together butter and brown sugar until light and fluffy. Add eggs, vanilla and sour cream, mix well. Gradually stir in flour, baking powder, soda and salt. Mix well. Fold in blueberries.
  • Combine filling ingredients, mix well.
  • Spoon half of cake batter into well sprayed 9 inch spring form pan fitted with fluted bottom. Spread filling evenly over batter. Top with remaining batter.
  • Bake for 45-50 minutes. Let cool in pan for 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely.
  • For glaze, combine all ingredients, whisk until smooth. Drizzle over top of cake.

Nutrition Facts : Calories 359.1, Fat 15.7, SaturatedFat 8.6, Cholesterol 66.7, Sodium 250.6, Carbohydrate 51.1, Fiber 1.3, Sugar 32.5, Protein 4.7

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