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 COFFEE CAKE III
A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.
Provided by Donean
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 43.8 g, Cholesterol 34.1 mg, Fat 10.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 217.8 mg, Sugar 24.5 g
TONS OF BLUEBERRY COFFEE CAKE
I don't know where I got this recipe from, but every time I make it..someone wants the recipe!! Thought I'd post it, so I would have it for my cookbook!
Provided by katie in the UP
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Grease 9 inch springform pan.
- Sift together flour, baking powder and salt, set aside.
- In a large bowl (I use my kitchen aid) cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine topping ingredients ( I added the nuts last) Cut in butter until crumbly -- then add nuts. Sprinkle over batter.
- Bake for 45 minutes (for some reason when I make it -- it takes closer to 1 hour) until toothpick inserted into the center comes out clean.
- Allow to cool.
- I like to remove cake to cake plate and dust with powdered sugar.
- UPDATE.
- I feel awfully silly, but I have figured out why the times vary -- when using frozen blueberries -- the time is closer to an hour. Fresh berries -- 45 minutes.
- Thank you for everyone's suggestion of using vanilla. I have added 1 tsp to the recipe with good results. Thank you again.
Nutrition Facts : Calories 285.7, Fat 11.2, SaturatedFat 5, Cholesterol 35.1, Sodium 232.1, Carbohydrate 44, Fiber 1.8, Sugar 24.1, Protein 4
LOADS-OF-BLUEBERRIES COFFEE CAKE
Steps:
- Heat the oven to 350 degrees. Grease the dish. Melt the butter in a medium-size saucepan (or in a bowl in a microwave oven.) Let cool. Wash and drain the blueberries; spread them out on paper towels to dry, removing any bits of leaf or stalk. Put the flour, baking powder, and salt in a large bowl. Stir to mix well. Add the milk, sugar, and eggs to butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Spread the batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
BLUEBERRY COFFEE CAKE
My mother has been making this coffee cake for years. It is a delicate, moist cake that is not overly sweet. It's perfect with a cup of coffee in the morning!
Provided by Taste of Home
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and 1/2 cup sugar. Add egg, vanilla and milk; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter into a greased 9-in. springform pan. Spoon berries over batter. Sprinkle with remaining sugar. Cover with remaining batter. For topping, combine flour and brown sugar in a small bowl. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 375° for 35-40 minutes or until cake tests done.
Nutrition Facts :
TONS OF BLUEBERRY COFFEE CAKE RECIPE
Provided by á-177742
Number Of Ingredients 14
Steps:
- DIRECTIONS 1. Preheat oven to 375. Grease 9 inch springform pan. 2. Sift together flour, baking powder and salt, set aside. 3. In a large bowl (I use my kitchen aid) cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine topping ingredients ( I added the nuts last) Cut in butter until crumbly - then add nuts. Sprinkle over batter. 4. Bake for 45 minutes (for some reason when I make it - it takes closer to 1 hour) until toothpick inserted into the center comes out clean. 5. Allow to cool. 6. I like to remove cake to cake plate and dust with powdered sugar. 7. UPDATE. 8. 1 feel awfully silly, but I have figured out why the times vary - when using frozen blueberries - the time is closer to an hour. Fresh berries - 45 minutes. 9. Thank you for everyone's suggestion of using vanilla. I have added 1 tsp to the recipe with good For 9x13 pan, double ingredients and bake for 45-50 minutes
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 :
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