Blueberry Yogurt Snack Cake With Brown Sugar Streusel Recipes

BLUEBERRY STREUSEL FROZEN YOGURT PARFAIT

Steps:

• 1) Cut a blueberry streusel bar into bite-sized pieces.
• 2) Layer them with blueberry frozen yogurt in your favorite dish.

BLUEBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
• Make streusel topping:
• Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
• Make cake:
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Stir together sour cream and vanilla in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
• At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
• Gently fold in blueberries.
• Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
• Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

BLUEBERRY STREUSEL MUFFINS WITH YOGURT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
• Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
• Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

BLUEBERRY-YOGURT STREUSEL LAYERED CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease an 8 x 8-inch baking dish.
• In a small bowl mix together brown sugar, cinnamon and nutmeg until combined; set aside.
• In a large bowl using an electric mixer on medium speed beat butter with sugar for about 3 minutes.
• Beat in eggs and vanilla until combined.
• in a medium bowl mix together flour with baking powder, salt and lemon zest; add to the creamed mixture along with the yogurt mixing on low speed or with a wooden spoon just until combined.
• Mix in blueberries until just combined.
• Pour HALF of the cake batter into prepared baking dish, then sprinkle with HALF of the streusel mixture.
• Pour the remaining HALF of the cake batter over streusel.
• In a bowl mix the remaining HALF of streusel mixture with 3 tablespoons soft butter then sprinkle over the cake batter.
• Bake for about 40-45 minutes or until cake tests done.

YOGURT STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350.
• Grease and flour a 10 inch bundt or tube cake pan.
• In a large mixing bowl, cream the butter and sugar.
• Add the eggs and mix well.
• Add the yogurt and vanilla; stir to combine.
• In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add to the butter mixture and mix well.
• For the streusel:.
• Mix the brown sugar, flour, cinnamon and butter until all the ingredients are combined and damp.
• Stir in the pecans.
• Put half the cake batter in the bundt pan and spread with half the streusel mixture.
• Add the rest of the cake batter on top the sprinkle the remaining streusel on top.
• Bake for 40 minutes.
• Let cool in the pan 10 minutes before turning out onto a rack to cool further.

BLUEBERRY CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
• Preheat the oven to 375 degrees. Oil an 8-inch square pan.
• To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
• Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
• Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Lightly butter and flour a 9-inch spring form pan.
• To make the streusel topping: Combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
• To make the cake : In a large bowl, combine the oil, sugars, eggs and vanilla and beat with a wooden spoon or electric mixer until smooth.
• In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.
• Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.
• Beat until smooth. Stir in the berries.
• Turn into the prepared pan and sprinkle evenly with the topping.
• Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.
• Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.
• Cut into wedges to serve.

BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
• Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

BLUEBERRY-YOGURT SNACK CAKE WITH BROWN SUGAR STREUSEL

Steps:

• Set oven to 350 degrees.
• Grease an 8-inch square baking pan.
• in a large bowl cream 1/2 cup butter with sugar until light and fluffy.
• Beat in eegs and vanilla until well combined.
• In a medium bowl sift together flour, baking powder, baking soda and salt; stir into the creamed mixture, along with the yogurt; mix only until combined.
• Gently mix in the blueberries.
• In a small bowl stir together the brown sugar with cinnamon, nutmeg and walnuts.
• Pour HALF of the cake batter into the baking dish.
• Sprinkle with HALF of the brown sugar mixture, then top with the remaining half of the cake batter.
• In a small bowl mix the 2 tablespoons butter with the remaining half of the brown sugar mixture then sprinkle on top of the batter.
• Bake for about 45 minutes or until the cake tests done.