BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
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
CRUMB-TOPPED BLUEBERRY COFFEE CAKE
This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. "I like to make it ahead and freeze it for times when I have company for breakfast."-Melanie Koehn, Colcord, Oklahoma
Provided by Taste of Home
Categories Brunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 219mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY COFFEE CAKE I
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
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
BLUEBERRY COFFEE CAKE WITH PISTACHIO TOPPING
Make and share this Blueberry Coffee Cake With Pistachio Topping recipe from Food.com.
Provided by Miss Diggy
Categories Breads
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine first three dry ingredients.
- Cream the sugar and butter in another bowl.
- Then add 1 egg at a time making sure to mix well after each one.
- Add last two ingredients into the wet ingredients, and mix well.
- Then add one cup at a time the dry ingredients, mixing until well blended.
- Prepare topping: Place all ingredients except for blueberries in a bowl and stir.
- Pour batter into a greased 9 inch springform pan.
- Sprinkle with blueberries, and then the rest of the topping mixture.
- Bake at 375°F for 50-60 minutes, or until toothpick inserted comes clean.
- Garnish with blueberries.
Nutrition Facts : Calories 960.9, Fat 48.2, SaturatedFat 26.8, Cholesterol 191.3, Sodium 616, Carbohydrate 120.6, Fiber 4.8, Sugar 61, Protein 15.5
BLUEBERRY COFFEE CAKE WITH PISTACHIO TOPPING
This one is from Costco.
Provided by Lynnda Cloutier @eatygourmet
Categories Cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 375. Coat a 9 inch springform pan with cooking spray. Mix flour, baking powder and baking soda, in a bowl. In another bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and almond extract. Mix thoroughly. Add dry ingredients 1 cup at a time and stir until blended. Set aside. To make the topping, put pistachios, coconut, brown sugar, flour and melted butter in a bowl. Stir to mix. Set aside. Pour the batter into prepared pan. Sprinkle with blueberries and then the topping mixture. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Garnish with blueberries. Makes 4 to 6 servings.
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
Categories Cake Mixer Fruit Breakfast Dessert Bake Blueberry Coconut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Combine 1/3 cup flour, 1/4 cup butter, coconut, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.
- Preheat oven to 375°F. Butter and flour 13x9x2-inch baking pan. Sift remaining 2 cups flour, baking powder and salt into small bowl. Using electric mixer, beat remaining 1/2 cup butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.
- Transfer cake batter to prepared baking pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.
PISTACHIO COFFEE CAKE
This yummy coffee cake starts with a yellow cake mix and is topped with a mixture of sugar, cinnamon and pecans.
Provided by Marie
Categories Breads
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix together first five ingredients in large bowl and beat well.
- Mix together last three ingredients in a small bowl.
- In a greased and floured bundt cake pan pour 1/3 batter, then 1/3 nut mixture.
- Repeat ending with nut mixture on top of batter.
- Bake for 1 hour at 350°, but check with toothpick at 50 minutes.
- Cool completely before removing from pan.
Nutrition Facts : Calories 417, Fat 26.1, SaturatedFat 5.3, Cholesterol 73.2, Sodium 319.7, Carbohydrate 42.6, Fiber 2, Sugar 25.9, Protein 5.3
BLUEBERRY-CINNAMON COFFEE CAKE
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
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.
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