My Husbands Fave Blueberry Coffee Cake Recipes

BLUEBERRY COFFEE CAKE I

Blueberry Coffee Cake I image

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

Ingredients

1 cup packed brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries
¼ cup confectioners' sugar for dusting

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

MY FAVORITE BLUEBERRY COFFEE CAKE

My Favorite Blueberry Coffee Cake image

This is hands-down, far and away the best coffee cake I've ever tasted. It's moist, sweet, and crunchy at the same time. Almost any fruit can be used (raspberries are another favorite). Recipe can easily be halved.

Provided by Graceful Chef

Categories Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

3 1/2 cups blueberries
1 cup water
2 tablespoons lemon juice
3/4 cup sugar
1/3 cup cornstarch
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter
2 eggs, lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup packed brown sugar
1/3 cup quick oats
1 teaspoon cinnamon
2 tablespoons cold butter

Steps:

In a large saucepan, cook blueberries and water over medium heat for 5 minutes; add lemon juice.
Combine sugar and cornstarch; stir into fruit mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
In a large bowl, combine the flour, sugar, baking powder and baking soda.
Cut in butter until mixture is crumbly.
Stir in eggs, sour cream and vanilla (batter will be stiff).
Spread half into greased 13 x 9-inch dish.
Spread blueberry filling over batter.
Spoon remaining batter over filling.
Combine dry topping ingredients; cut in butter.
Sprinkle over top.
Bake at 350° for 40-45 minutes or until golden brown.

Nutrition Facts : Calories 504.1, Fat 22.7, SaturatedFat 13.8, Cholesterol 89.4, Sodium 283.9, Carbohydrate 71.2, Fiber 2.2, Sugar 39.6, Protein 5.8

MY HUSBAND'S FAVE BLUEBERRY COFFEE CAKE

My Husband's Fave Blueberry Coffee Cake image

This is modified from Allrecipes with half the streusel, and reversed order of stacking ingredients so it's on top. We also swapped coconut milk for milk to add a creamy density. You could use any fruit and/or use the cake layer and vary the additions. So yummy!

Provided by lolablitz

Categories Breakfast

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2/3 cup coconut milk
1 cup blueberries

Steps:

Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
Make the streusel topping: Mix 1/2 cup brown sugar, 1/3 cup flour, and cinnamon in a medium bowl. Cut in 1/4 cup butter; topping mixture will be crumbly. Set aside.
For the cake: Beat 1/2 cup butter 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 coconut milk to the creamed mixture, beating well after each addition.
Add 1/2 the streusel mixture to the bottom of the bundt. Drop tablespoons full of the batter in the prepared pan. Cover with berries and the remaining streusel.
Add remaining batter by tablespoons.
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.

Nutrition Facts : Calories 362.9, Fat 14.9, SaturatedFat 10, Cholesterol 46, Sodium 273.9, Carbohydrate 55.1, Fiber 1, Sugar 35.4, Protein 3.5

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