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.
Time 1h10m Yield 12 to 16 Number Of Ingredients 15 Steps:
Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
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.
Time 1h25m Yield 9 Number Of Ingredients 15 Steps:
Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside. In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.
Time 1h10m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray. Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside. In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist. Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners’ sugar. Remove cake from pan and let cool 20 minutes before frosting.
Time 1h20m Yield 15 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside. Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract. Spoon half of the batter into the greased bundt pan or 2 loaf pans. Spoon half blueberry sauce on top of the batter evenly, so it’s not in a lump that may sink. Spoon the remaining batter on top. Sprinkle with chopped peacans. Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan. Glaze: Combine ingredients and mix well. Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.
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.
Time 1h15m Yield 1 10 inch coffee cake Number Of Ingredients 14 Steps:
Combine blueberries, 1/3 cup sugar, and 2 tbsp flour in a small saucepan; cook over medium heat for 5 minutes or until thickened, stirring constantly. Set aside. Cream butter, gradually add remaining 1 cup sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine the remaining 2 cups flour, baking powder, and salt; add to the creamed mixture alternately with the sour cream, beginning and ending with flour mixture. Stir in almond extract. Spoon half of the batter into a heavily greased 10 inch tube pan. Spoon half of the reserved blueberry mixture over the batter. Repeat the procedure with the remaining batter and blueberry mixture. Swirl through the batter with a knife. Sprinkle with pecans. Bake at 350 degrees for 50 minutes. Let cool in pan for 5 minutes. Transfer to a serving plate. Glaze:. Combine the sifted powdered sugar, 1 tbsp warm water, and 1 tsp almond extract in a small bowl. Stir with a wire whisk until smooth. Drizzle over the warm coffee cake.
More about “fresh blueberry coffee cake recipes”
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.
