BLUEBERRY STREUSEL COFFEE CAKE
Tube-pan sized cake for winter warmings! Heartwarming on a cold, snowy day.
Provided by Joan Dalessandro
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.
- Combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat vanilla into the mixture with the last egg. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.
- Mix blueberries, brown sugar, walnuts, and cinnamon.
- Spread about 1/3 the batter into the bottom of the prepared pan. Sprinkle about 1/3 the blueberry mixture over the batter layer. Spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. Spread remaining batter over the blueberry mixture. Top with remaining blueberry mixture.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 44.4 g, Cholesterol 72.3 mg, Fat 20.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 10.3 g, Sodium 347.4 mg, Sugar 24.7 g
BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)
This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h10m
Yield 12 to 16
Number Of Ingredients 15
Steps:
- Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
- Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
- This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 piece, Calories 223, Fat 10 g, Carbohydrate 31 g, Protein 3 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 169 mg, Cholesterol 47 mg
BLUEBERRY STREUSEL COFFEE CAKE
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
BLUEBERRY COFFEE CAKE WITH STREUSSEL TOPPING
My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. , Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 35-40 minutes or until a toothpick inserted near the comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 344 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY CAKE WITH STREUSEL TOPPING
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
- Preheat the oven to 375 degrees. Oil an 8-inch square pan.
- To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
- Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
- Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 123 milligrams, Sugar 23 grams, TransFat 0 grams
BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING
I have had this recipe for many years and I don't recall where I got it from. I think it was fron some amish cookbook. This is a really good snack cake. It's great for breakfast or brunch. This goes good with a good cup coffee or glass of cold milk.
Provided by Olive
Categories Dessert
Time 1h
Yield 1 1, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
- Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.
BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING
I make this blueberry cake every year when fresh blueberries are in season. Not only is it a tasty snack cake, it makes a fabulous breakfast or brunch cake too. It can also be made into muffins, but you might have to adjust the baking time. I got this recipe from a PBS cooking show in the 80's.
Provided by Crystal ~
Categories Other Breakfast
Time 55m
Number Of Ingredients 17
Steps:
- 1. Place the dry streusel ingredients in a food processor bowl.
- 2. Drop in butter and pulse until small crumbs form. Set aside. Note:This can be done in a bowl with a pastry blender too.
- 3. Preheat oven to 375 degrees.
- 4. In a large mixing bowl, cream the butter and the sugar; beat until light and fluffy. Add in the egg, and beat for 1-2 minutes.
- 5. Add the dry ingredients to the butter mixture alternating with the milk and the vanilla. Mix for 1-2 minutes.
- 6. Stir in the blueberries by hand.
- 7. Spread the batter evenly in an oiled 8 or 9 inch square cake pan. (the batter will be slightly thick)
- 8. Sprinkle the streusel topping evenly over the batter.
- 9. Bake for35-40 minutes. Let cake cool for 5-10 minutes and then cut into squares. Serve warm.
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