Blueberry Supreme Recipes
BLUEBERRY COFFEE CAKE SUPREME
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
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
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
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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