Blueberry Yogurt Streusel Layered Cake Recipes

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 CAKE

Steps:

• preheat oven to 350.
• grease and flour a bundt pan.
• toss berries with 1 tbsp flour.
• mix flour, baking powder and salt together, set aside.
• in a large bowl beat butter, beat in sugar and vanilla until creamy.
• add egg whites, beat in, beat in flour mixture, alternating with yogurt.
• fold in berries, pour into bundt pan.
• bake for 45-50 minutes until toothpick comes out clean.
• cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
• when totally cooled stir together glaze ingredients and drizzle over cake.

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.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

BLUEBERRY YOGURT CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
• In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
• In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
• Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.

BLUEBERRY STREUSEL LOAF CAKE

Steps:

• Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
• Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
• Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
• Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
• Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
• Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
• Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
• Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.