Blueberry Cinnamon Graham Snack Cakes Recipes

BLUEBERRY-CINNAMON COFFEE CAKE

Steps:

• Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
• Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
• Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
• Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
• Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
• Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
• Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.

BLUEBERRY GRAHAM SNACKING CAKE

Steps:

• Preheat oven to 375°F (190°C) and grease a 9"x9" (23x23 cm) pan.
• Combine the dry ingredients in a large bowl.
• Add the wet ingredients and beat for 3 minutes.
• Pour half the batter into the pan, sprinkle with half the blueberries.
• Pour the rest of the batter into the pan and top with the remaining blueberries.
• Bake for 35 to 40 minutes or until a toothpick comes out clean.
• Cut into 16 squares.

BLUEBERRY CINNAMON-SWIRL BUNDT CAKE

Steps:

• Heat oven to 350°.
• Grease a 12-cup Bundt pan.
• Drain and rinse blueberries; set aside.
• Mix brown sugar, nuts and cinnamon; set aside.
• In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
• Repeat, ending with last 1/3 of muffin batter.
• NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
• Bake 50 minutes.
• Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
• A great breakfast treat for the whole family.

BLUEBERRY-CINNAMON GRAHAM SNACK CAKES

Steps:

• Heat oven to 375°F.
• Mix graham crumbs, sugar, baking powder and cinnamon in large bowl. Beat egg with whisk in small bowl. Add milk and sour cream; mix well. Add to crumb mixture; stir just until moistened. Toss blueberries with flour; gently stir into batter.
• Spoon into 12 muffin cups sprayed with cooking spray.
• Bake 18 to 20 min. or until lightly browned. Cool in pan 5 min. Remove to wire rack; cool slightly.

BLUEBERRY-CINNAMON GRAHAM MUFFINS

Steps:

• Preheat oven to 375.
• Mix graham crumbs, sugar, and baking powder in medium bowl and set aside.
• Beat egg and milk in separate bowl with wire whisk (or fork) until well blended.
• Add egg & milk mixture to graham mixture, stir until just moistened.
• Gently stir in blueberries.
• Spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full (mine were about 3/4 full).
• Bake 18 to 20 minutes or until lightly browned. Let stand 5 minutes in pan, then remove to wire rack and let cool slightly.