Blueberry Coffee Cake With Vanilla Glaze Recipe 455

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

Blueberry Coffee Cake With Vanilla Glaze Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 14

Ingredients

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil (preferably canola)
1 cup sugar
2 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries, lightly coated with flour
Vanilla Glaze:
1 1/4 cups powdered sugar, sifted
1/2 cup heavy cream
1/2 teaspoon vanilla extract

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 COFFEE CAKE WITH VANILLA GLAZE

Blueberry Coffee Cake With Vanilla Glaze image

Make and share this Blueberry Coffee Cake With Vanilla Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories Breads

Time 2h10m

Yield 1 ten-inch cake

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil (preferably canola)
1 cup sugar
2 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries, lightly coated with flour
1 1/4 cups powdered sugar, sifted
1/2 cup heavy cream
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 4412, Fat 211.1, SaturatedFat 55.4, Cholesterol 569.2, Sodium 3371.2, Carbohydrate 591, Fiber 12.1, Sugar 370.4, Protein 50.5

BLUEBERRY BEST COFFEE CAKE

Blueberry Best Coffee Cake image

Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 9

Number Of Ingredients 15

Ingredients

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water

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.

Nutrition Facts : Calories 390, Carbohydrate 65 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 39 g, TransFat 1 g

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