Blueberry Friendship Bread Or Bundt Cake Coffeecake Recipes

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.

Steps:

• Preheat oven to 325 degrees.
• In a large bowl beat together 1-2 minutes, the cream cheese, sugar, vanilla extract, and the eggs.
• Beat in the vegetable oil, and then the cake mix, until all is incorporated.
• Gently stir in the blueberries by hand.
• Pour the cake batter into a greased and floured 10-inch Bundt pan.
• Bake cake in oven for 45-55 minutes, or until a wooden tooth pick inserted in center of cake comes out clean. (I baked my cake for 45 minutes, as my oven does get quite hot.).
• After removing cake from oven, let cake set in the Bundt pan for 10 minutes.
• Remove cake from pan, and let cool completely before drizzling on the glaze.
• Mix the glaze ingredients together, and drizzle it over the cooled cake.
• Refrigerate the cake until ready to serve.
• *Note: One (6 oz.) pkg. of fresh blueberries, equals 1-1/4 cups of berries.
• Also, when making the citrus glaze for the cake, start out with 1 cup of the powdered sugar, then add more if need be, to get the right consistency. I found 1-1/4 cups was just the right amount for me, but it does make quite a bit of the glaze.

Steps:

• Preheat oven to 325°F Lightly grease two loaf pans or a Bundt pan.
• Combine all ingredients, except blueberries, mixing thoroughly. Gently fold in blueberries. Pour into prepared pan(s).
• For loaf pans, bake 35-40 minutes or until test done with a toothpick. For Bundt pan, bake 60 minutes. or until test done.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
• Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
• Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
• Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
• Add the flour mixture in 2 batches, stirring until just combined.
• Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

Steps:

• For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.