Blueberry Coffee Cake Supreme Recipes

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BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)



Blueberry Coffee Cake (AKA Blueberry Boy Bait) image

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

6 tablespoons packed light brown sugar
½ cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, cold, cut into ½-inch chunks
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
½ cup milk
2 cups fresh blueberries (frozen may be used but do not defrost)

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

BLUEBERRIES AND CREAM COFFEE CAKE



Blueberries and Cream Coffee Cake image

This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup fresh or frozen unsweetened blueberries
1/2 cup packed brown sugar
1/2 cup chopped pecans, optional
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 428 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 233mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

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

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

BLUEBERRY COFFEE CAKE SUPREME



Blueberry Coffee Cake Supreme image

Warm from the oven, this fast 'n easy coffee cake will bring sleepyheads straight to the kitchen!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 7

Brown Sugar 'n Oats Streusel
1 package Betty Crocker™ wild blueberry muffin mix
1/2 cup sour cream
1 egg
3/4 cup water
3 tablespoons vegetable oil
Powdered Sugar Glaze

Steps:

  • Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
  • Make Brown Sugar 'n Oats Streusel; set aside. Drain Blueberries; rinse and set aside. Mix sour cream and egg in medium bowl; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir blueberries into batter.
  • Spread half of the batter in pan; sprinkle with half of the streusel. Spread remaining batter over streusel; sprinkle with remaining streusel.
  • Bake 35 to 40 minutes or until golden brown; cool 15 minutes. Drizzle with Powdered Sugar Glaze.

Nutrition Facts : Calories 315, Carbohydrate 50 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg

BLUEBERRY COFFEE CAKE



Blueberry Coffee Cake image

The BEST Blueberry Coffee Cake recipe is soft and moist with a delicious streusel topping. Enjoy it for breakfast or dessert!

Provided by Lauren Allen

Categories     Breakfast     Dessert

Time 50m

Number Of Ingredients 12

1 ½ cups granulated sugar
½ cup shortening*
2 eggs
1 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 cups blueberries (, fresh or frozen*)
1 cup brown sugar (, packed)
2/3 cup flour
½ cup butter

Steps:

  • Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
  • In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
  • Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
  • Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
  • Serve with coffee or tea, or even with a scoop of ice cream.

Nutrition Facts : Calories 424 kcal, Carbohydrate 70 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 154 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 7 g, ServingSize 1 serving

BLUEBERRY COFFEE CAKE SUPREME



Blueberry Coffee Cake Supreme image

This is undoubtably one of the best coffee cakes I have ever made. I always have to give the recipe out whenever I make it. The almond flavor really adds to the taste of this recipe. Of course, if you don't like almond, you can use vanilla flavoring. I have never made it using vanilla, though.

Provided by grannygina

Categories     Breads

Time 1h15m

Yield 1 10-inch coffeecake, 12-16 serving(s)

Number Of Ingredients 17

1 1/4 cups fresh blueberries
1/4-1/2 cup water
1/3 cup sugar
2 tablespoons cornstarch
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
3/4 teaspoon almond extract (I use 1 tsp. because I like almond flavoring)
3/4 cup finely chopped pecans or 3/4 cup walnuts
3/4 cup sifted powdered sugar
1 tablespoon warm water
1/2 teaspoon almond extract

Steps:

  • Combine blueberries, water, 1/3 cup water and cornstarch in a small saucepan; cook over medium heat 2-3 minutes or until sauce is thickened, stirring constantly. Set sauce aside.
  • Cream butter; gradually add 1 cup sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
  • Combine flour, baking powder, soda and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Stir
  • in almond extract.
  • Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half of the blueberry sauce, swirling partially through batter with a knife.
  • Repeat with remaining batter and blueberry sauce. Sprinkle with nuts. Bake at 350F degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert pan onto serving plate and drizzle with glaze. Yield: one 10-inch coffeecake.
  • GLAZE.
  • 3/4 cup sifted powdered sugar.
  • 1 tablespoon warm water.
  • 1/2 teaspoon almond extract.
  • Combine all ingredients, stirring well. Yield: 1/4 cup.
  • VARIATIONS.
  • CINNAMON-NUT COFFEE CAKE: Delete blueberries, water, 1/3 cup
  • sugar and 2 tablespoons cornstarch. Combine 3/4 cup firmly
  • packed brown sugar, 3/4 cup chopped pecans and 1 teaspoon
  • ground cinnamon. Replace blueberry mixture with brown sugar
  • mixture.
  • CRANBERRY COFFEE CAKE: Delete blueberries, water, 1/3 cup
  • sugar and 2 tablespoons cornstarch. Replace blueberry mixture
  • with 1 16 oz. can whole-berry cranberry sauce.

Nutrition Facts : Calories 375.9, Fat 17.8, SaturatedFat 8.2, Cholesterol 64.4, Sodium 309.7, Carbohydrate 51, Fiber 1.6, Sugar 31.5, Protein 4.7

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