Best 12 Blueberry Crunch Coffee Cake Recipes

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

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

Steps:

• Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
• In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
• Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
• Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
• Serve with coffee or tea, or even with a scoop of ice cream.

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 CRUMB COFFEE CAKE

Steps:

• The fruit: Preheat oven to 350 F. Grease a 9-inch round cake pan with butter. Line with parchment paper and grease the top of the paper. In a small saucepan, melt 3 tablespoons butter over medium-low heat. When melted, add lemon juice and brown sugar. Stir until sugar has dissolved. Pour the liquid into the bottom of the prepared cake pan. Pour the blueberries into the bottom of the pan. This can be done in advance.
• Crumb topping: Mix together flour, sugars, and spices in a medium bowl. Pour in the melted, cooled butter and mix until large crumbs form.
• Cake: In the bowl of a standing mixer fitted with the paddle attachment, combine flour, sugar, baking soda, baking powder, and salt. In a mixing bowl, whisk together the eggs, sour cream, and vanilla. Attach the bowl with the dry ingredients to the standing mixer and mix for a few seconds. Add the softened butter and a few tablespoons of the egg mixture, and beat for 10 seconds to combine. Beat in the remaining egg mixture, continuing to beat until very smooth.
• Pour the cake batter on top of the fruit and smooth the top. Use your fingers to create large crumbs from the topping and scatter evenly on top of the cake batter. Bake 55-65 minutes, until cake is set and the center springs back when very gently pressed with a finger. A cake tester will come out with crumbs attached, but it shouldn't be wet.
• Remove cake from oven and transfer to a wire rack to cool completely, at least 2 hours.Use a flat-edged spatula or knife to loosen the sides of the cake from the pan. Flip cake onto the rack. Serve with the fruit either on the bottom or on top, whatever your preference.

BLUEBERRY CRUNCH COFFEE CAKE

Steps:

• 1. Cream butter, sugar and egg; add dry ingredients alternately with milk and vanilla.
• 2. Spread batter in a greased 9 x 9 square baking pan and top with berries.
• 3. Combine the topping ingredients using a fork or pastry blender.
• 4. Sprinkle mixture over berries.
• 5. Bake at 350 degrees for 25 - 30 minutes or until it tests done.

BLUEBERRY SOUR CREAM COFFEE CAKE

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.

BLUEBERRY PECAN CRUNCH CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
• In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
• Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.

BLUEBERRY CRUNCH CAKE

Steps:

• In a bowl, combine the first four ingredients; cut in the butter until crumbly. Set aside. In a bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Mix well. Spoon two-thirds of the batter into a greased 9-in. springform pan. Sprinkle with two-thirds of the reserved crumb mixture. Top with blueberries and remaining batter and crumb mixture. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar.

BLUEBERRY CRUNCH COFFEE CAKE

Steps:

• Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
• Pour into a greased 9-inch baking pan, then spread the berries over the batter.
• Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
• Bake at 375 degrees for 25 to 35 minutes or until center is set.

BLUEBERRY-CRUNCH COFFEE CAKE

Steps:

• Mix together milk and vanilla extract; set aside.
• Preheat oven to 350 degrees; grease 9-inch springform pan.
• Coat inside evenly with flour; tap out excess flour.
• Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
• Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
• With fork, stir in chopped pecans.
• Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
• Beat in eggs, 1 at a time, until blended.
• Continue to beat 2-3 minutes, until light and fluffy.
• In small bowl, mix flour, baking powder and salt.
• With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
• Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
• Scatter frozen blueberries evenly over top.
• Carefully spread remaining batter over berries (batter will just barely cover).
• Crumble remaining Praline Crunch evenly over top.
• Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
• Let cake cool completely in wire pan on wire rack.
• Remove sides and bottom of pan; place cake on platter, top side up.
• Dust top with confectioners' sugar.

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.