Blueberry Coffee Cake With Maple Glaze Recipes

BLUEBERRY COFFEE CAKE WITH MAPLE GLAZE

Steps:

• Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 3 tablespoons granulated sugar and 1 teaspoon cinnamon; sprinkle evenly over shortening to coat pan.
• In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Beat in sour cream.
• On low speed, beat in 2 cups flour, the baking powder, baking soda, 1/2 teaspoon cinnamon and the salt. Coat blueberries with 2 tablespoons flour. With spoon, gently stir blueberries into batter. Spoon batter into pan.
• Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan on cooling rack 25 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool cake completely, about 1 hour.
• In small bowl, mix powdered sugar, maple flavor and enough milk until smooth and desired drizzling consistency; drizzle over cooled cake.

GLAZED LEMON BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice.
• Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter.
• Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes.
• Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside.
• Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.

BLUEBERRY COFFEE CAKE WITH VANILLA GLAZE RECIPE - (4.5/5)

Steps:

• 1. Grease and lightly flour a 10-inch tube pan. 2. In a bowl, sift together the flour, baking powder, and salt; set aside. 3. In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick. 4. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. 5. Fold in the blueberries. 6. Pour batter into the prepared tube pan. 7. Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean. 8. Let cake cool in the pan for 1 hour. 9. Remove from the pan and cool completely on a wire rack. 10. To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla. 11. Stir mixture for about 2 minutes or until well blended. 12. Pour into a glass measuring cup and cover until ready to use. 13. When the cake is completely cooled--drizzle glaze over cake. 14. Let glaze set for 1 hour before slicing and serving the cake.

BLUEBERRY BUTTERMILK COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BLUEBERRY BEST COFFEE CAKE

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.

BLUEBERRY COFFEE CAKE I

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.

BLUEBERRY COFFEE CAKE WITH VANILLA GLAZE

Steps:

• Grease and lightly flour a 10-inch tube pan.
• In a bowl, sift together the flour, baking powder, and salt; set aside.
• In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.
• Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
• Fold in the blueberries.
• Pour batter into the prepared tube pan.
• Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.
• Let cake cool in the pan for 1 hour.
• Remove from the pan and cool completely on a wire rack.
• To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.
• Stir mixture for about 2 minutes or until well blended.
• Pour into a glass measuring cup and cover until ready to use.
• When the cake is completely cooled--drizzle glaze over cake.
• Let glaze set for 1 hour before slicing and serving the cake.

BLUEBERRY COFFEE CAKE WITH MAPLE GLAZE

Steps:

• Heat oven to 325.
• Generously grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 3 tablespoons granulated sugar and 1 teaspoon cinnamon; sprinkle evenly over shortening to coat pan.
• In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Beat in sour cream.
• On low speed, beat in 2 cups flour, the baking powder, baking soda, 1/2 teaspoon cinnamon and the salt. Coat blueberries with 2 tablespoons flour. With spoon, gently stir blueberries into batter. Spoon batter into pan.
• Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan on wire rack 25 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool cake completely, about 1 hour.
• In small bowl, mix powdered sugar, maple flavor and enough milk until smooth and desired drizzling consistency; drizzle over cooled cake.