Blue Ribbon Blueberry Coffee Cake Recipes

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.

BLUE-RIBBON COFFEE CAKE FARMHOUSE STYLE IN THE MIDWEST!

Steps:

• Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside.
• In a small bowl, mix Streusel Ingredients; set aside.
• In medium bowl, mix Dry Cake Ingredients; set aside.
• In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth.
• Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading.
• Bake for 45-50 minutes (wooden pick comes out clean).
• Cool in pan for 10 minutes; invert onto serving plate.
• Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered).