Lightened Up Blueberry Coffee Cake Recipes

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees
• Spray 9 inch round baking pan with cooking spray.
• Combine flour, baking powder, soda, and salt, mix with a whisk.
• In a separate large bowl, beat butter and sugar until well blended. Add vanilla, egg, and egg white, beating well.
• Add flour mixture and milk alternately to sugar mixture beginning and ending with flour.
• Coat blueberries in reserved 2 tablespoons of flour.
• Spoon half of the batter in pan, top with 1 cup of blueberries. Spoon remaining batter over the blueberry topping. Add another layer of berries. Sprinkle top with turbinado sugar.
• Bake for 50 minutes or until set. Cool for 10 minutes before removing from pan.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F and place the baking rack in the middle of the oven. Grease a 9×13-inch baking pan.
• Make the batter in the bowl of your stand mixer or a large bowl by combining the all-purpose flour, sugar, baking powder, and salt.
• To the bowl, add the Greek yogurt, softened butter, lemon zest, eggs, and vanilla. Mix on low speed until combined and there are no visible clumps. The batter will be thick. Gently fold in blueberries with a spatula.
• Pour batter mixture into the greased baking pan.
• In a small bowl, make the crumble topping by mixing the flour and sugar. Then, add the chilled and cubed butter. I've found that using my hands is the easiest way to turn this into a coarse, sand-like texture.
• Distribute crumble mixture over the batter.
• Bake for 50-65 minutes or until a toothpick inserted comes out clean. Remove from oven and allow cake to cool down to room temperature prior to serving.

LIGHTENED-UP BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 400F.
• Lightly grease a 9-inch springform pan with cooking spray and set aside.
• In a medium mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
• In a large mixing bowl, combine egg, almondmilk, yogurt and vegetable oil; whisk until thoroughly incorporated.
• Using a spoon, stir flour mixture into egg mixture; stir just until combined. Set aside.
• Toss 1 cup of blueberries with 1 tablespoon flour.
• Gently fold blueberries into prepared cake batter, trying not to break up the fruit.
• Pour into previously prepared cake pan.
• Top with remaining blueberries and walnuts.
• Sprinkle top of cake with turbinado sugar and cinnamon.
• Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and transfer to a wire rack; let stand in cake pan for 10 minutes.
• Remove sides of springform pan and let completely cool.
• Serve.

BLUEBERRY COFFEE CAKE

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.

FRESH BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.