Blueberry Streusel Coffee Cake W Lemon Glaze Recipes

LEMON BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, combine the egg, sugar, lemon zest and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges.

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 STREUSEL COFFEE CAKE W/ LEMON GLAZE

Steps:

• 1. Preheat oven to 350'. Grease and flour a 9 inch bundt pan or spray with bakers secret.
• 2. In small bowl, stir together brown sugar, cinnamon and pecans. Set aside
• 3. In large bowl, cream together the butter and sugar until light and fluffy.
• 4. Beat in the eggs, one at a time.
• 5. Stir in sour cream and vanilla
• 6. Combine flour, baking powder and salt; stir into batterjust until blended. Don't over mix.
• 7. Fold in blueberries.
• 8. Spoon half of the batter into bundt pan. Sprinkle half of the stresuel over batter. Spoon remaing batter on top . Sprinkle remaining streusel over batter and lighlty pat down.
• 9. Bake for 55 to 60 minutes or until knife inserted comes out clean. Cool pan on wire rack.
• 10. Invert onto a serving dish
• 11. Whisk confectioner sugar, lemon extract and water to glaze consistancy. Drizzle over cake.

BLUEBERRY COFFEE CAKE WITH VANILLA GLAZE

Steps:

• Grease and lightly flour a 10-inch tube pan.
• In a bowl, sift together the flour, baking powder, and salt; set aside.
• In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.
• Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
• Fold in the blueberries.
• Pour batter into the prepared tube pan.
• Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.
• Let cake cool in the pan for 1 hour.
• Remove from the pan and cool completely on a wire rack.
• To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.
• Stir mixture for about 2 minutes or until well blended.
• Pour into a glass measuring cup and cover until ready to use.
• When the cake is completely cooled--drizzle glaze over cake.
• Let glaze set for 1 hour before slicing and serving the cake.

LEMON BLUEBERRY STREUSEL CAKE

Steps:

• Heat oven to 350.
• Grease and flour a 13"x9" pan.
• For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
• Set aside.
• In another bowl, mix berries and sugar.
• Set aside.
• For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
• Beat at low speed until moistened, beat for 2 minutes more at medium speed.
• Pour the batter into the prepared pan.
• Spread the berries over the batter.
• Sprinkle the streusel over the cake.
• Bake for 50-55 minutes, or until cake tests done.
• Cool for 1 or more hours, or until completely cool.
• In small bowl, whisk all glaze ingredients together.
• Drizzle over cake.

BLUEBERRY STREUSEL COFFEE CAKE

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).

BLUEBERRY-LEMON COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon peel until blended.
• In small bowl, toss blueberries and 1/4 cup Bisquick mix. Gently stir into batter. Spread in pan.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
• In small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.