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 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.
CONTEST-WINNING BLUEBERRY STREUSEL COFFEE CAKE
The first thing I do when fresh blueberries are in season is bake this coffee cake for my husband, Carl. I've tried a lot of others, but this is the recipe I always come back to. I have access to lots of recipes and cooking tips since all my sisters are good cooks. One is a home economics teacher, and I belong to a home economics club.
Provided by Taste of Home
Time 1h
Yield 20 servings.
Number Of Ingredients 20
Steps:
- To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13x9-in. baking pan. Sprinkle with blueberries. Blend cheese, egg, sugar and lemon zest until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350° for 45-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.
Nutrition Facts :
BLUEBERRY STREUSEL COFFEE CAKE
This coffee cake had my coworkers swooning! It's tender, buttery, and very delicious. Don't substitute margarine -- it's just not the same. The recipe doubles nicely for a 9x13-inch pan.
Provided by wife2abadge
Categories Breads
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Combine the blueberries and 2 T flour; toss gently and set aside.
- Combine 1/2 cup butter, 2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup sugar, and 3/4 cup milk in a large bowl.
- Beat 2 minutes at medium speed with an electric mixer.
- Add egg; beat one minute.
- Fold in blueberries.
- Spread batter evenly in a greased and floured 9-inch square pan.
- Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon in a bowl; cut int 1/4 cup butter until mixture resembles coarse meal.
- Spread this mixture over the batter.
- Bake at 350°F for 50-65 minutes (reading the reviews and from my own exprience, I believe this requires an extra 15 minutes).
STREUSEL BLUEBERRY COFFEE CAKE
A good breakfast or brunch recipe. I like to double this for a 9x13 pan. Fresh or frozen blueberries can be used in the recipe as well.
Provided by Chef on the coast
Categories Quick Breads
Time 1h
Yield 9 squares, 9 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Combine all cake ingredients except blueberries in large mixing bowl.
- Beat until batter is well mixed. Gently stir in blueberries by hand.
- Spread batter into greased 8 inch baking pan.
- Stir together all topping ingredients except butter. Cut in butter until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 343.7, Fat 11.7, SaturatedFat 7.1, Cholesterol 49.7, Sodium 315.6, Carbohydrate 56, Fiber 1.4, Sugar 29.5, Protein 4.7
STREUSEL COFFEE CAKE
Here's a moist coffee cake with a nutty streusel topping.
Provided by Taste of Home
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition. , Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. , Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake.
Nutrition Facts :
BLUEBERRY STREUSEL COFFEE CAKE
A moist, yummy treat for breakfast, brunch, afternoon tea, dessert...the possibilities are endless. :) Try adding some orange or lemon zest, that adds great flavor, and melds well with the berries. My next experiment will be to try it with the black raspberries we have in season now. I came up with it after looking at several coffeecake recipes that included yogurt, and sort of combined all my favorite parts of the recipes together--and this was born.
Provided by SJay93
Categories Breads
Time 1h5m
Yield 1 coffee cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F; grease a 10-inch round baking dish, or use a 9-inch cake pan. Cooking time will vary.
- Cream butter and sugar with mixer. Add eggs, one at a time, mixing well. Add yogurt and extracts, stir to combine.
- In a separate bowl, mix flour, salt, soda, and baking powder, Add to batter and combine with a spoon.
- Using the same bowl you used to mix the flour mixture, combine the streusel ingredients, and cut in the butter. Get in there with your fingers and crumble the struesel until all the butter is incorporated.
- Spread half of the batter in the pan (it will be thick) and sprinkle half the blueberries and then half of the streusel. Repeat with remaining batter, berries, and streusel. Pop into the oven for about 45 minutes, depending on the size of the pan you used and whether or not it's a glass 10-inch pie plate or a tin cake pan. Check after 35 minutes to make sure it's not browning too much (you may want to put foil over it for the last 10 minutes or so, I usually do). I've never made it with a 9-inch pan, but I don't see why it wouldn't work, if it was cooked longer.
- When cake tester comes out clean, and cake is no longer jiggly, it's done. It rises pretty high and stays high.
Nutrition Facts : Calories 240.8, Fat 8.4, SaturatedFat 5, Cholesterol 38, Sodium 279.1, Carbohydrate 38.4, Fiber 1.3, Sugar 19.1, Protein 3.5
BLUEBERRY STREUSEL COFFEE CAKE
This delicious ( and good for you ) easy-to-bake cake offers a crunchy sweet topping of toasted walnuts and brown sugar streusel.
Provided by Chef Glaucia
Categories Breads
Time 1h15m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Lightly butter and flour a 9-inch spring form pan.
- To make the streusel topping: Combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
- To make the cake : In a large bowl, combine the oil, sugars, eggs and vanilla and beat with a wooden spoon or electric mixer until smooth.
- In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.
- Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.
- Beat until smooth. Stir in the berries.
- Turn into the prepared pan and sprinkle evenly with the topping.
- Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.
- Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.
- Cut into wedges to serve.
Nutrition Facts : Calories 241.6, Fat 11.4, SaturatedFat 2.1, Cholesterol 27.7, Sodium 216, Carbohydrate 32.6, Fiber 3.2, Sugar 18.2, Protein 5
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