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.
Time 48m Yield 6 to 8 servings Number Of Ingredients 18 Steps:
For the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside. For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
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.
Time 1h Yield 12 serving(s) Number Of Ingredients 15 Steps:
Topping In a bowl combine the last 4 ingredients tossing to moisten. Set aside. In another bowl beat the butter with the sugar until fluffy, beat in eggs and lemon rind and juice. Whisk together the dry ingredients. Stir into the butter mixture alternately with yogurt, making 2 additions of dry ingredients and 1 yogurt. Scrape into a parchment lined 9 inch square metal pan. Sprinkle with blueberries and them the topping. Bake at 350 until tester comes out clean.This should be about 50 minute Let cool.
Time 1h10m Yield 16 servings Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. Grease and flour a 10 inch spring form pan. Topping In a small bowl, stir the flour, sugar and zest until blended. Add the melted butter, using a fork stir the mixture until crumbly and set aside. Cake In a medium bowl, stir together the flour, sugar, baking soda, salt and the baking powder. In another bowl, whisk together the eggs, sour cream, and vanilla until well blended. Make a well in the center of the flour mixture and add the sour cream mixture. Beat with and electric mixer on medium speed until smooth, about 2 minutes. Pour the batter into the prepared pan and spread evenly. Cover evenly with the blueberries. Sprinkle the topping over the blueberries. Bake for 40 to 45 minutes until top is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 20 minutes then remove the sides of the spring form pan. Cut into wedges.
Time 55m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Grease a 9x13 inch baking pan and preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar together. Add egg and vanilla to the creamed butter mixture. Mix until combined. Add the flour mixture and milk; Mix until formed into a batter. Gently fold in the blueberries, being careful not to mash them. In a seperate bowl, add all topping ingredients and mix together with your hands (or using two forks) until mixture is crumbly. Pour batter into baking pan. Sprinkle crumb mixture evenly over the top. Bake for 40 minutes. Sprinkle top of cake with a little sugar. Serve warm & Enjoy!
Time 1h10m Yield 10 servings. Number Of Ingredients 20 Steps:
Preheat oven to 350°. Grease a 9-in. springform pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan., For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan. , Mix glaze ingredients. Drizzle over warm coffee cake.
Yield Makes 1 nine-inch cake Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan. In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners’ sugar before serving.
More about “crumb topped blueberry coffee cake recipes”
Time 55m Yield 8 Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan. Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside. Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest. Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
