Blueberry Supreme Recipes

BLUEBERRY COFFEE CAKE SUPREME

Blueberry Coffee Cake Supreme image

Warm from the oven, this fast 'n easy coffee cake will bring sleepyheads straight to the kitchen!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 7

Ingredients

Brown Sugar 'n Oats Streusel
1 package Betty Crocker™ wild blueberry muffin mix
1/2 cup sour cream
1 egg
3/4 cup water
3 tablespoons vegetable oil
Powdered Sugar Glaze

Steps:

Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
Make Brown Sugar 'n Oats Streusel; set aside. Drain Blueberries; rinse and set aside. Mix sour cream and egg in medium bowl; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir blueberries into batter.
Spread half of the batter in pan; sprinkle with half of the streusel. Spread remaining batter over streusel; sprinkle with remaining streusel.
Bake 35 to 40 minutes or until golden brown; cool 15 minutes. Drizzle with Powdered Sugar Glaze.

Nutrition Facts : Calories 315, Carbohydrate 50 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg

BLUEBERRY COFFEE CAKE SUPREME

Blueberry Coffee Cake Supreme image

This is undoubtably one of the best coffee cakes I have ever made. I always have to give the recipe out whenever I make it. The almond flavor really adds to the taste of this recipe. Of course, if you don't like almond, you can use vanilla flavoring. I have never made it using vanilla, though.

Provided by grannygina

Categories Breads

Time 1h15m

Yield 1 10-inch coffeecake, 12-16 serving(s)

Number Of Ingredients 17

Ingredients

1 1/4 cups fresh blueberries
1/4-1/2 cup water
1/3 cup sugar
2 tablespoons cornstarch
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
3/4 teaspoon almond extract (I use 1 tsp. because I like almond flavoring)
3/4 cup finely chopped pecans or 3/4 cup walnuts
3/4 cup sifted powdered sugar
1 tablespoon warm water
1/2 teaspoon almond extract

Steps:

Combine blueberries, water, 1/3 cup water and cornstarch in a small saucepan; cook over medium heat 2-3 minutes or until sauce is thickened, stirring constantly. Set sauce aside.
Cream butter; gradually add 1 cup sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Stir
in almond extract.
Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half of the blueberry sauce, swirling partially through batter with a knife.
Repeat with remaining batter and blueberry sauce. Sprinkle with nuts. Bake at 350F degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert pan onto serving plate and drizzle with glaze. Yield: one 10-inch coffeecake.
GLAZE.
3/4 cup sifted powdered sugar.
1 tablespoon warm water.
1/2 teaspoon almond extract.
Combine all ingredients, stirring well. Yield: 1/4 cup.
VARIATIONS.
CINNAMON-NUT COFFEE CAKE: Delete blueberries, water, 1/3 cup
sugar and 2 tablespoons cornstarch. Combine 3/4 cup firmly
packed brown sugar, 3/4 cup chopped pecans and 1 teaspoon
ground cinnamon. Replace blueberry mixture with brown sugar
mixture.
CRANBERRY COFFEE CAKE: Delete blueberries, water, 1/3 cup
sugar and 2 tablespoons cornstarch. Replace blueberry mixture
with 1 16 oz. can whole-berry cranberry sauce.

Nutrition Facts : Calories 375.9, Fat 17.8, SaturatedFat 8.2, Cholesterol 64.4, Sodium 309.7, Carbohydrate 51, Fiber 1.6, Sugar 31.5, Protein 4.7

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