KATHRYN'S BLUEBERRY COFFEE CAKE
A delicious blueberry coffecake made with cream cheese, and topped with streusel. Moist and delicious. This was a coffee cake I made while my daughter was growing up. It is a Land "O" Lakes recipe. Made in a 13x9 inch baking pan, so there is enough to share with friends, or to put in lunches or just to enjoy for a few days. I always enjoy baking in larger quantities, just for these purposes. And although I have never tried freezing this particular recipe, many recipes freeze very well, so you always have something on hand when someone stops by. I hope you enjoy this recipe as much as we have!
Provided by Naturalbohemian
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- In a large mixing bowl combine all coffee cake ingredients except blueberries and 2 tablespoons flour.
- Beat at low speed, scraping bowl often, until well mixed(1 to 2 minutes.).
- In medium bowl toss together blueberries and 2 tablespoons flour; gently stir into batter.
- Spoon into greased or buttered 13x9-inch baking pan.
- In 1-quart saucepan melt 3 tablespoons butter; stir in remaining streusel topping ingredients.
- Sprinkle over batter.
- Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 408.2, Fat 18.6, SaturatedFat 11.3, Cholesterol 85, Sodium 251.1, Carbohydrate 55.4, Fiber 1.2, Sugar 31.1, Protein 6
LOADS-OF-BLUEBERRIES COFFEE CAKE
Steps:
- Heat the oven to 350 degrees. Grease the dish. Melt the butter in a medium-size saucepan (or in a bowl in a microwave oven.) Let cool. Wash and drain the blueberries; spread them out on paper towels to dry, removing any bits of leaf or stalk. Put the flour, baking powder, and salt in a large bowl. Stir to mix well. Add the milk, sugar, and eggs to butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Spread the batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
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.
COUNTRY BLUEBERRY COFFEE CAKE
Saw this on Paula Deen's show and had to try it. Uses refrigerated biscuit dough. I reduced the amount of sugar - the original recipe called for 1/2 cup sugar with the blueberries which was very sweet. The warm, bubbling blueberries are just wonderful.
Provided by jaynine
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Generously grease a 9-inch square baking dish.
- In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Set aside.
- Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters.
- Dip each biscuit piece into the melted butter, then roll in the cinnamon-brown sugar mixture to coat well. Arrange in a single layer in baking dish.
- Sprinkle with 1/2 cup of the oats.
- Combine blueberries and sugar in a bowl and toss to coat.
- Spoon blueberry-sugar mixture over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.
- Bake for 25 minutes or until cake is golden brown and center is done.
- Cool for 10 minutes, serve warm.
Nutrition Facts : Calories 493.2, Fat 24.1, SaturatedFat 11.9, Cholesterol 41.2, Sodium 708.9, Carbohydrate 65.6, Fiber 2.8, Sugar 34.1, Protein 6
BLUEBERRY COFFEE CAKE I
This cake is super for a quick breakfast snack with coffee.
Provided by Debbie Rowe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g
BLUEBERRY COFFEE CAKE III
A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.
Provided by Allrecipes Member
Categories Blueberry Desserts
Time 1h
Yield 12
Number Of Ingredients 13
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
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