Yummy Pecan Blueberry Coffee Cake Recipes

BLUEBERRY COFFEE CAKE I

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.

YUMMY PECAN BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 375°F Spray an 8 or 9-inch round pan with cooking spray and shake a little bit of flour all around in the pan to lightly coat the inside of pan with the flour.
• Sift together the 2 cups flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg.
• Beat in the flour mixture alternately with the milk, mixing just until combined. Fold in blueberries. Pour batter into prepared pan.
• In a small bowl combine all topping ingredients except margarine, then cut in margarine until crumbly. Sprinkle evenly over batter.
• Bake in pre-heated oven for around 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly before serving.
• Serve for a happy birthday breakfast or just when you're feeling decadent! :).

BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F and spray an 8'' or 9'' square baking pan with cooking spray.
• Sift or whisk together the flours, baking soda and salt in a small bowl until well combined. In another small bowl, combine the granulated sugar, cinnamon and chopped walnuts.
• In a mixer fitted with the paddle attachment or with a hand mixer, beat the butter, canola oil and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each one is added, and then add in the vanilla. Next, add in the dry ingredients and the yogurt alternately, beginning and ending with the dry ingredients. Finally, fold in the blueberries gently.
• Spread half the batter into the bottom of the greased pan. Sprinkle with half the cinnamon sugar/walnut mixture. Spread the rest of the batter on top of the nuts and then sprinkle the rest of the cinnamon sugar/walnuts on top. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick comes out clean when inserted in the center.