Blueberry Thyme Coffee Cake Recipes

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

Steps:

• Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
• This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

BLUEBERRY COFFEE CAKE

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 THYME COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter or grease & flour a 9" x 13" pan.
• In a large bowl, mix whole wheat flour, all-purpose flour, baking powder, baking soda, and a pinch of salt together.
• Mix in Sugar.
• In another bowl, mix together the butter, 3 eggs and sour cream.
• Mix in the blueberries and thyme.
• Gently fold the two batters together.
• Spread coffee cake batter into pan.
• Top with chopped walnuts and sprinkle with a little brown sugar.
• Bake at 350 degrees for 40-45 minutes.
• Serve at room temperature and enjoy!

SUNNY'S BLUEBERRY THYME INFUSED TEA

Steps:

• In a pitcher, add the blueberries, thyme, lemon zest and lemon juice. Muddle until the blueberries are mashed and everything smells like lemon and thyme. Add the cold brew bags and 6 cups water. Rest in the refrigerator for at least 4 hours, stirring every hour.
• Strain the tea through a sieve lined with a wet coffee filter or wet paper towels. Sweeten to taste and serve over ice.

THE ABSOLUTE BEST MOIST BUTTERY BLUEBERRY COFFEE CAKE

Steps:

• Set oven to 350° (set oven rack to second-lowest position).
• Grease a 13 x 9-inch baking dish.
• In a bowl sift together the first 3 ingredients.
• In a small bowl mix together the milk with whipping cream; set aside.
• In another bowl cream the butter with sugar and vanilla for about 4 minutes (no sugar granules should remain in the mixture).
• Add in eggs and cream cheese; beat until thoroughly blended.
• Add in the flour mixture alternately with milk/cream mixture.
• Spread HALF of the batter into prepared baking dish, then sprinkle the blueberries over the batter.
• Spread the remaining batter over blueberries.
• For the topping mix together the sugar with flour and cinnamon (if using) add in softened butter and mix with fingers until blended.
• Sprinkle on top of the cake batter.
• Bake for about 45-50 minutes, or until cake tests done.
• Delicious!

GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
• Sift together flour, baking powder, and salt. Set aside.
• Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
• Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

BLUEBERRIES AND CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

BLUEBERRIES N CHEESE COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon zest. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a greased 13x9-in. baking pan., For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

BLUEBERRY COFFEE CAKE I

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.