Huckleberry Or Blueberry Coffee Cake Recipes

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BLUEBERRY COFFEE CAKE



Blueberry Coffee Cake image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 16 servings

Number Of Ingredients 17

5 tablespoons salted butter, softened, plus more for greasing the pan
2 cups all-purpose flour
2 heaping teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh blueberries
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling
Softened butter, for serving

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.

HUCKLEBERRY ( OR BLUEBERRY) COFFEE CAKE



Huckleberry ( or Blueberry) Coffee Cake image

Cooking Light published this in their book, Five Star Recipes--The Best of 10 Years, and their staff voted this as one of their top five recipes from the first 10 years. It is very, very good, either for breakfast, brunch, or as dessert, warm out of the oven with a scoop of vanilla ice cream.

Provided by GaylaJ

Categories     Breads

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 11

1/4 cup stick margarine, softened (I used real butter)
0.5 (8 ounce) package fat free cream cheese (I used neufchatel)
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups huckleberries (fresh or frozen, unthawed(I used blueberries) or 2 cups blueberries (fresh or frozen, unthawed(I used blueberries)
2 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
  • Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
  • Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
  • Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
  • Bake at 350F for 1 hour; cool on a wire rack.

Nutrition Facts : Calories 194.3, Fat 5.3, SaturatedFat 1.2, Cholesterol 20, Sodium 234.9, Carbohydrate 33.4, Fiber 0.5, Sugar 23.2, Protein 3.8

BLUEBERRY COFFEE CAKE III



Blueberry Coffee Cake III image

A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.

Provided by Donean

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 13

¼ cup butter
¾ cup white sugar
1 egg
½ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups blueberries
½ cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ cup chopped pecans
3 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 43.8 g, Cholesterol 34.1 mg, Fat 10.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 217.8 mg, Sugar 24.5 g

BLUEBERRY BUCKLE COFFEE CAKE



Blueberry Buckle Coffee Cake image

When you get tired of making pies and jams, this is an easy and fresh way to put those summer blueberries to use.-Taste of Home Cooking School

Provided by Taste of Home

Time 1h10m

Yield 9 servings.

Number Of Ingredients 15

TOPPING:
1/2 cup King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 cup cold butter
BATTER:
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh blueberries or frozen unsweetened blueberries, well drained

Steps:

  • For the topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; set aside. , For the batter, combine the flour, baking powder and salt; set aside. In a large bowl, cream the sugar, butter, egg and vanilla. Add flour mixture alternately with the milk, just until blended. Fold in blueberries. Pour into a greased and floured 9-in. square baking pan. Sprinkle topping over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before gently removing from pan to wire rack to cool completely.

Nutrition Facts :

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

BLUEBERRY COFFEE CAKE



Blueberry Coffee Cake image

My mother has been making this coffee cake for years. It is a delicate, moist cake that is not overly sweet. It's perfect with a cup of coffee in the morning!

Provided by Taste of Home

Time 55m

Yield 8-10 servings.

Number Of Ingredients 13

1/4 cup shortening
3/4 cup plus 1 tablespoon sugar, divided
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup milk
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups fresh or frozen blueberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed

Steps:

  • In a large bowl, cream shortening and 1/2 cup sugar. Add egg, vanilla and milk; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter into a greased 9-in. springform pan. Spoon berries over batter. Sprinkle with remaining sugar. Cover with remaining batter. For topping, combine flour and brown sugar in a small bowl. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 375° for 35-40 minutes or until cake tests done.

Nutrition Facts :

BLUEBERRY BEST COFFEE CAKE



Blueberry Best Coffee Cake image

Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 9

Number Of Ingredients 15

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water

Steps:

  • Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
  • In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
  • Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
  • In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Nutrition Facts : Calories 390, Carbohydrate 65 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 39 g, TransFat 1 g

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Top Asked Questions

How to make blueberry coffee cake with blueberries?
Mix all coffee cake ingredients together EXCEPT the blueberries. (2 cups original bisquick mix, ½ cup milk, 2 tbs sugar, ½ tsp vanilla, 1 egg) Once the batter is well mixed gently fold in the blueberries*. (1 1.2 cups blueberries) Pour into prepared pan and sprinkle streusel evenly over the top. Bake for 18-22 minutes or until golden brown.
What is blueberry buckle coffee cake?
This Blueberry Buckle is the blueberry coffee cake of my dreams! It’s a flavorful cake that’s studded with colorful blueberries and finished with a sweet cinnamon crumble. Blueberry Buckle is the Best Coffee Cake!
What are the ingredients in a blueberry cake recipe?
Ingredients 1 ¼ cup butter 2 ¾ cup white sugar 3 1 egg 4 ½ cup milk 5 2 cups all-purpose flour 6 2 teaspoons baking powder 7 ½ teaspoon salt 8 2 cups blueberries 9 ½ cup brown sugar 10 3 tablespoons all-purpose flour 11 1 teaspoon ground cinnamon 12 ½ cup chopped pecans 13 3 tablespoons butter More ...
How long to bake a blueberry cake?
Scoop the batter into the prepared pan, top with the blueberries, and sprinkle with the remaining sugar. Bake for 1 hour and 10 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool for about 15 minutes in the pan. Place a flat plate on top of the cake and pan.

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