Cinnamon Blueberry Coffee Cake Recipes

BLUEBERRY COFFEE CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
• For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

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.

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.

CINNAMON BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, beat the butter and 3/4 cup sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine cinnamon and remaining sugar; sprinkle half over batter. Repeat layers., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

BLUEBERRY CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter a 9"x13" and line with parchment paper, butter parchment paper.
• Mix together brown sugar, flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.
• Set aside.
• Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
• Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.
• Add baking soda, baking powder and salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
• Stir in flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.
• Hand stir in blueberries until evenly distributed.
• Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.
• Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.
• Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
• Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
• Allow cake to cool before serving.

BLUEBERRY-CINNAMON COFFEE CAKE

Steps:

• Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
• Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
• Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
• Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
• Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
• Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
• Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.

BLUEBERRY CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Toss blueberries with cinnamon; set aside.
• In large bowl, cream butter and sugar for 1 minute.
• Beat in eggs, one at a time, beating well after each addition.
• Stir in vanilla.
• Sift together flour, baking powder and salt; fold into butter mixture alternately with milk, making three additions of each.
• Fold in blueberry mixture, leaving some cinnamon streaks.
• Spoon into greased 6-cup Bundt pan, spreading batter higher at edges.
• Bake at 350 degrees for 40-45 minutes or until top of cake springs back when pressed.
• Let cool on rack 15 minutes; invert and unmould.
• Sprinkle with icing sugar and serve warm.

BLUEBERRY CINNAMON NUT COFFEE CAKE

Steps:

• Preheat oven to 350.
• Cream together butter and brown sugar until light and fluffy. Add eggs, vanilla and sour cream, mix well. Gradually stir in flour, baking powder, soda and salt. Mix well. Fold in blueberries.
• Combine filling ingredients, mix well.
• Spoon half of cake batter into well sprayed 9 inch spring form pan fitted with fluted bottom. Spread filling evenly over batter. Top with remaining batter.
• Bake for 45-50 minutes. Let cool in pan for 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely.
• For glaze, combine all ingredients, whisk until smooth. Drizzle over top of cake.