HOMEMADE BLUEBERRY PIE FILLING
This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.
Provided by David Hodgdon
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 22.5 mg, Sugar 22.7 g
YUMMY BLUEBERRY BREAKFAST CAKE
An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares.
Provided by Laura Owen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 49.3 g, Cholesterol 44.3 mg, Fat 11.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 206.5 mg, Sugar 31.9 g
PIE FILLING COFFEE CAKE
You can use any kind of pie filling you prefer in this coffee cake. My mom always uses cherry, I use strawberry or apple. Please don't substitute other ingredients (i.e. wheat flour for white flour, etc.) because it will affect the taste. If you want to substitute please try it the way it is written first. Recipe originally from my mom. Number of servings is a guess.
Provided by RSL5709
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine 2 cups flour, 1 cup sugar, 1/2 cup butter, 2 teaspoons baking powder.
- Place egg into measuring cup and add enough milk to measure 1 cup.
- Add to other ingredients and mix until combined.
- Pour into 9x13-inch pan.
- Spread pie filling over top of batter.
- Combine remaining 1 cup flour, 1 cup sugar, and 1/2 cup melted butter until crumbly.
- Sprinkle over coffee cake.
- Bake at 350°F for 40-50 minutes.
- This is best eaten the day it is made.
- Refrigerate leftovers.
Nutrition Facts : Calories 384.7, Fat 16.1, SaturatedFat 9.9, Cholesterol 56.2, Sodium 202.4, Carbohydrate 57.4, Fiber 0.8, Sugar 33.4, Protein 3.9
CRUMB-TOPPED BLUEBERRY COFFEE CAKE
This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. "I like to make it ahead and freeze it for times when I have company for breakfast."-Melanie Koehn, Colcord, Oklahoma
Provided by Taste of Home
Categories Brunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 219mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
PERFECT BLUEBERRY PIE FILLING
I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
BLUEBERRY BUTTERMILK COFFEECAKE
Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.
Provided by BATA
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g
BLUEBERRY COFFEE CAKE I
This cake is super for a quick breakfast snack with coffee.
Provided by Debbie Rowe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g
BLUEBERRY SOUR CREAM COFFEE CAKE
One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
Provided by d newman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g
BLUEBERRY PIE FILLING COFFEE CAKE WITH SPICE TOPPING
Make and share this Blueberry Pie Filling Coffee Cake With Spice Topping recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 563, Fat 19.6, SaturatedFat 11.8, Cholesterol 94.4, Sodium 350.2, Carbohydrate 90.8, Fiber 3, Sugar 57, Protein 6.3
BLUEBERRY COFFEE CAKE WITH BROWN SUGAR TOPPING
Easy to make and great for breakfast with tea or coffee. This is nice to make when you are craving blueberries but fresh berries are hard to find. I usually use about 1 to 1 1/2 cans pie filling but the original recipe calls for 2 full cans. The recipe comes from Natural Temptations.
Provided by Lvs2Cook
Categories Breads
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Sift the flour, baking powder and salt in a bowl and mix well.
- Cream the sugar and butter in a mixing bowl until light and fluffy.
- Beat in the vanilla and the eggs.
- Add the dry ingredients alternately with the sour cream mixing well after each addition.
- In a greased 9x13 pan, layer half the batter, all of the pie filling, rest of the batter.
- Sprinkle with brown sugar topping.
- Bake at 350º for 1 hour.
- For the topping: Combine all ingredients in a snall bowl and mix well.
FRESH BLUEBERRY COFFEE CAKE
Marian Platt of Sequim, Washington assembles this convenient cake the night before she needs it. "Just pop it in the oven the next morning. Within minutes, you're enjoying its light texture and fruity taste," she reports.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
CONTEST-WINNING BLUEBERRY STREUSEL COFFEE CAKE
The first thing I do when fresh blueberries are in season is bake this coffee cake for my husband, Carl. I've tried a lot of others, but this is the recipe I always come back to. I have access to lots of recipes and cooking tips since all my sisters are good cooks. One is a home economics teacher, and I belong to a home economics club.
Provided by Taste of Home
Time 1h
Yield 20 servings.
Number Of Ingredients 20
Steps:
- To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13x9-in. baking pan. Sprinkle with blueberries. Blend cheese, egg, sugar and lemon zest until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350° for 45-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.
Nutrition Facts :
BLUEBERRY PIE FILLING
Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!
Provided by Charlotte J
Categories Pie
Time 40m
Yield 7 quarts
Number Of Ingredients 10
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.
Nutrition Facts : Calories 858.6, Fat 1, SaturatedFat 0.1, Sodium 183.1, Carbohydrate 224.3, Fiber 7, Sugar 166.6, Protein 2.2
BLUEBERRY STREUSEL COFFEE CAKE
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
Time 55m
Yield 9 servings.
Number Of Ingredients 13
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.
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