Wild Blueberry Streusel Coffee Cake Recipes

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BLUEBERRY STREUSEL COFFEE CAKE



Blueberry Streusel Coffee Cake image

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

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 cup chopped pecans
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

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.

BLUEBERRY COFFEE CAKE WITH STREUSSEL TOPPING



Blueberry Coffee Cake with Streussel Topping image

My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.

Provided by Taste of Home

Time 50m

Yield 12-16 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1-3/4 cups sugar
2 eggs
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1-1/2 cups milk
3 cups fresh or frozen blueberries
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter

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.

Nutrition Facts : Calories 344 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY STREUSEL COFFEE CAKE



Blueberry Streusel Coffee Cake image

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

1 tablespoon melted butter, or as needed
1 tablespoon all-purpose flour, or as needed
2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
¾ cup unsalted butter
1 cup white sugar
3 room-temperature eggs
2 teaspoons vanilla extract
1 pint sour cream
2 cups blueberries
¾ cup brown sugar
¾ cup chopped walnuts
1 teaspoon ground cinnamon

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

STREUSEL BLUEBERRY COFFEE CAKE



Streusel Blueberry Coffee Cake image

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

2 cups flour
3/4 cup sugar
1/2 cup milk
1/4 cup butter, softened
1 large egg
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup blueberries
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter

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

WILD BLUEBERRY STREUSEL COFFEE CAKE



Wild Blueberry Streusel Coffee Cake image

The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture.

Provided by Aroostook

Categories     Breads

Time 45m

Yield 9 serving(s)

Number Of Ingredients 15

2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 1/2 cups wild blueberries (fresh or frozen)
2 brown eggs
1/2 cup milk
1/2 cup butter, melted and cooled
2 tablespoons sugar, for top
1/2 cup flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup cold butter
1/4 cup walnuts, chopped

Steps:

  • Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts.
  • Cake: Sift and combine dry ingredients in mixing bowl.
  • Add blueberries.
  • In another bowl, beat eggs, milk and melted butter.
  • Combine milk mixture with the dry ingredients.
  • Stir until blended.
  • Put half of the batter in a greased and floured 9" square pan.
  • Sprinkle streusel mixture over batter.
  • Spread remaining batter over streusel and top with 2 tablespoons sugar.
  • Bake at 400 for 35 minutes.
  • Test with knife tip in center.
  • Cool before cutting.
  • Serve w/ a dollop of fresh whipped cream if you like.

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