Blue Ribbon Coffee Cake Farmhouse Style In The Midwest Recipes
BLUEBERRY THYME COFFEE CAKE
Finally, something different to do with that thyme you've got growing in your garden. This offers an "herbal" spin on the traditional blueberry coffee cake recipe.
Provided by - Carla -
Categories Breads
Time 55m
Yield 1 coffee cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Butter or grease & flour a 9" x 13" pan.
- In a large bowl, mix whole wheat flour, all-purpose flour, baking powder, baking soda, and a pinch of salt together.
- Mix in Sugar.
- In another bowl, mix together the butter, 3 eggs and sour cream.
- Mix in the blueberries and thyme.
- Gently fold the two batters together.
- Spread coffee cake batter into pan.
- Top with chopped walnuts and sprinkle with a little brown sugar.
- Bake at 350 degrees for 40-45 minutes.
- Serve at room temperature and enjoy!
Nutrition Facts : Calories 4162.5, Fat 236, SaturatedFat 100.8, Cholesterol 979.7, Sodium 4847.2, Carbohydrate 470.8, Fiber 33.9, Sugar 246, Protein 76.8
BLUE RIBBON BLUEBERRY COFFEE CAKE
Love blueberries and coffee cake? Then you have to try this recipe! The cake is not overly sweet. It's soft, tender, and melts in your mouth. There is the perfect amount of blueberries in the cake that you get one in each bite. Sugar sprinkled on top crisps in the baking process and adds a nice touch of sweetness.
Provided by Mary Louise
Categories Other Breakfast
Time 50m
Number Of Ingredients 11
Steps:
- 1. In a mixing bowl beat egg and sugar until thick.
- 2. In a separate bowl combine flour, baking powder, and salt.
- 3. Alternately add flour and milk to the egg mixture. Beat after each addition until blended.
- 4. Stir in melted butter.
- 5. Fold in blueberries.
- 6. Pour batter into a greased and floured 8-inch square baking pan. Sprinkle with 2 tablespoons of sugar.
- 7. Cover and refrigerate overnight.
- 8. Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched.
- 9. While still hot, brush the top with the remaining butter. Cool before cutting.
- 10. *** NOTE *** When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.
BLUE-RIBBON COFFEE CAKE FARMHOUSE STYLE IN THE MIDWEST!
Lots of streusel filling makes cutting a bit messy, but that will be of little consequence once you've had your first bite! This tastes great upon first baking and even BETTER the next day, plan ahead, then. Use a buttered rubber spatula for spreading the batter, as it is quite sticky (get your fingers into the action, too!). Clipped this one from Midwest Living's August '09 issue--I think that means it's been properly aged, and now ready for filing here on Zaar!
Provided by Debber
Categories Breads
Time 50m
Yield 1 coffee cake, 12 serving(s)
Number Of Ingredients 15
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).
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