Blueberry Pie Filling Coffee Cake With Spice Topping Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
• Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
• Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
• Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
• Bake in the preheated oven until cake is golden brown, about 1 hour.

Steps:

• Combine 1 cup berries with 3/4 cup sugar in pan.
• Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
• Combine cornstarch and water in bowl.
• Add to pan with blueberries.
• Cook over medium heat until mixture comes to full boil and is clear and thick.
• Pour hot mixture into large bowl.Cool until warm.
• Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
• Let cool before adding to pie crust.
• Add top crust and brush with egg wash, sprinkle with sugar.
• Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
• This technique works for any delicate fruit such as raspberries or strawberries.

Steps:

• Set oven to 350 degrees.
• Grease a 10-inch sprinform pan (or use an 11x7 or a 13x9-inch baking dish, the pan will be full for the 11x7-inch pan).
• In a large bowl cream butter with sugar until fluffy.
• Add in eggs and vanilla; beat until well combined.
• In a small bowl mix together flour, baking powder, salt and cinnamon; add to the creamed mixture alternatley with warm milk.
• Spread 2/3 of batter into the pan, then dollup tablespoonfuls of the pie filling all over top of the batter.
• Dollup the remaining batter on top of the pie filling (it will look very uneven, that's fine!).
• In a small bowl mix together the topping ingredients with your fingers, then sprinkle on top of cake.
• Bake for about 45-50 minutes (for the springform pan) or until the cake tests done.
• *Note* adjust baking times for the 13x9 or the 11x7-inch baking dish, also for the 11x7-inch place a baking sheet underneath to catch any spills.

Steps:

• The easiest way to defrost the blueberries is to simply leave the bag in the fridge overnight or for a couple hours. But you can also do it in the microwave for about 5-6 minutes on your microwave's defrost setting.
• However you defrost them, empty the bag's contents-- blueberry juice included, that's important for flavor and consistency-- into a heavy-bottom saucepan.
• Stir the blueberries with the sugar on high heat for a minute or two.
• Lower the heat and stir in the cinnamon, and let simmer for about another 5 minutes.
• Add the arrowroot until thickened and let simmer until a thick and syrup-y consistency happens.
• Pour into a 9" pie crust, a premade or homemade one, and let chill in the fridge for about an hour unless you like to eat it warm.

Steps:

• Bring first 4 ingredients to a boil in 8-quart kettle.
• Mix Clear Jell with water and add to kettle just before boiling.
• Stir briskly to boiling point.
• Remove from heat and add Karo syrup, Jellos, and blueberries.
• Ladle the mixture into 7 quart hot, sterile jars.
• Leave 1/2 inch headspace and seal the jars.
• Process in a boiling water bath for 10 minutes.
• Remove from water bath and place on kitchen towels on counter top to cool.
• When you're sure the jar is sealed, tighten the rings.
• Make sure the rim is clean before putting the lid on and reprocess.