Blueberry Marble Coffee Cake Recipes

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BLUEBERRY MARBLE COFFEE CAKE RECIPE



Blueberry Marble Coffee Cake Recipe image

This extra moist vanilla coffee cake gets a pretty purple swirl from blueberries.

Provided by Carrie Vasios Mullins

Categories     Dessert     Breakfast     Breakfast and Brunch     Breakfast Sweets     Cake

Time 1h20m

Yield 12

Number Of Ingredients 14

For the Swirl:
1 teaspoon sugar
1/2 teaspoon fresh juice juice from 1 lemon
1/2 teaspoon water
1 cup blueberries
For the Coffee Cake:
2 cups (about 10 ounces) all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
3 eggs
1 teaspoon vanilla extract
1 cup full-fat Greek yogurt

Steps:

  • Adjust oven rack to middle position and preheat oven to 350°F. Grease cake pan with butter or non-stick baking spray.
  • Make the Swirl: In a small saucepan, combine sugar, lemon juice, water, and berries. Cook over medium heat, mashing down berries with a fork, until sauce has thickened and no whole berries remain, about 10 minutes. Let cool.
  • Make the Cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, cream together butter and sugar with a wooden spoon or electric mixer until light and fluffy, about 4 minutes. Beat in eggs, one at a time. Beat in vanilla extract.
  • Add yogurt and beat to combine, then add dry ingredients and beat until just incorporated. Remove 1/2 cup batter, then pour remaining batter into prepared pan.
  • Mix 1/2 cup batter with blueberry mixture, then dollop on top of cake. Use a tooth pick to swirl berry mixture with plain batter, making sure to leave some white batter showing. Bake until plain batter is golden and a toothpick comes out clean, about 45 minutes. Let cool 15 minutes in pan, then run a knife around the edge of the pan. Release the sides and let cake continue to cool. (Can also be served warm).

Nutrition Facts : Calories 286 kcal, Carbohydrate 44 g, Cholesterol 69 mg, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, Sodium 236 mg, Sugar 25 g, Fat 10 g, ServingSize serves 12, UnsaturatedFat 0 g

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

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