Best 7 Blueberry Coffee Cake Supreme Recipes

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

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.

BLUEBERRIES AND CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

BLUEBERRY COFFEE CAKE

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 I

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.

BLUEBERRY COFFEE CAKE SUPREME

Steps:

• Combine blueberries, water, 1/3 cup water and cornstarch in a small saucepan; cook over medium heat 2-3 minutes or until sauce is thickened, stirring constantly. Set sauce aside.
• Cream butter; gradually add 1 cup sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
• Combine flour, baking powder, soda and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Stir
• in almond extract.
• Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half of the blueberry sauce, swirling partially through batter with a knife.
• Repeat with remaining batter and blueberry sauce. Sprinkle with nuts. Bake at 350F degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert pan onto serving plate and drizzle with glaze. Yield: one 10-inch coffeecake.
• GLAZE.
• 3/4 cup sifted powdered sugar.
• 1 tablespoon warm water.
• 1/2 teaspoon almond extract.
• Combine all ingredients, stirring well. Yield: 1/4 cup.
• VARIATIONS.
• CINNAMON-NUT COFFEE CAKE: Delete blueberries, water, 1/3 cup
• sugar and 2 tablespoons cornstarch. Combine 3/4 cup firmly
• packed brown sugar, 3/4 cup chopped pecans and 1 teaspoon
• ground cinnamon. Replace blueberry mixture with brown sugar
• mixture.
• CRANBERRY COFFEE CAKE: Delete blueberries, water, 1/3 cup
• sugar and 2 tablespoons cornstarch. Replace blueberry mixture
• with 1 16 oz. can whole-berry cranberry sauce.

BANG'N BLUEBERRY COFFEE CAKE

Steps:

• 1. Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.
• 2. For the topping, in a small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside.
• 3. In a small saucepan, heat half the blueberries and 1 tsp of sugar over medium heat. Occasionally mash the berries. Heat until berries turn into a slightly thick syrup. Remove from heat and set aside.
• 4. In a small bowl, sift flour with baking powder and salt. In a medium bowl, mix together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
• 5. Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping.
• 6. Then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.
• 7. Bake at 375° for 35 to 45 minutes, or until cake tests done. Partially cool in pan on wire rack.
• 8. Cut coffee cake and serve.

BLUEBERRY BEST COFFEE CAKE

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.