Blueberry Snack Cake With Streusel Topping Recipes

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

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.

BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING

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.

BLUEBERRY COFFEE CAKE WITH STREUSSEL TOPPING

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.

BLUEBERRY STREUSEL COFFEE CAKE

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.

BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING

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

Steps:

• In a mixing bowl, combine flour and sugar.
• Cut in butter until crumbly.
• Set aside 3/4 cup for topping.
• Add the baking powder, milk and egg yolks to remaining mixture; mix well.
• Beat egg whites until soft peaks form; fold into batter.
• Pour into a greased 13" x 9" x 2" baking dish.
• Sprinkle with blueberries and reserved crumb mixture.
• Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

BLUEBERRY STREUSEL LOAF CAKE

Steps:

• Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
• Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
• Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
• Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
• Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
• Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
• Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
• Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

BLUEBERRY CAKE WITH STREUSEL TOPPING

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.

BLUEBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
• Make streusel topping:
• Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
• Make cake:
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Stir together sour cream and vanilla in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
• At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
• Gently fold in blueberries.
• Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
• Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

BLUEBERRY SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine first eight ingredients.
• Gently fold blueberries into batter.
• Spread batter into a greased 13 x 9-inch baking pan.
• Bake for 25-30 minutes or until top of cake is lightly golden.
• For optional glaze, combine last three ingredients (powdered sugar, salt and warm milk). Blend until smooth and drizzle over warm cake.
• Slice cake into 2-inch pieces and serve warm.