Best 9 Grandmas Blueberry Streusel Coffeecake 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.

GRANDMA CATHERINE'S BLUEBERRY PIE

Steps:

• 1. For the crust, use your favorite recipe or try this one... In a bowl add the flour, salt, and shortening. Use 2 table knives or a pastry cutter to cut the dough.
• 2. Add the water and then cut the ingredients until the dough comes together.
• 3. Divide into 2 balls.
• 4. Roll each ball out each large enough to fit the pie pan.
• 5. Place the bottom crust into the pie pan (traditional, not deep dish) and trim the edges.
• 6. For the pie filling, combine berries, sugar, flour, salt, and lemon juice.
• 7. Fill an 8 or 9-inch pastry-lined pie pan with the blueberry mixture.
• 8. Dot top with butter.
• 9. Then add the top crust.
• 10. Slit the top.
• 11. Optional before baking - using a pastry brush, brush the top with milk.
• 12. Sprinkle the top with granulated sugar.
• 13. Bake in a 375 oven for 55-60 minutes.
• 14. Let the pie cool.

BLUEBERRY STREUSEL COFFEE CAKE

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.

GRANDMA'S BLUEBERRY STREUSEL COFFEECAKE

Steps:

• Preheat oven to 385 degrees. Grease a 9- or 10-inch pie plate.
• For the streusel topping, use a fork and a small bowl to blend the sugar, flour, salt, cinnamon and butter until crumbly. Set aside.
• For the cake, sift together flour, baking powder and salt into a medium bowl.
• In a large bowl, cream the butter and sugar. Add the egg, milk and vanilla and beat until smooth. Mix in the dry ingredients, then fold in the blueberries.
• Spread cake mixture into prepared pie dish and sprinkle with streusel topping. Bake 50-60 minutes or until golden. Allow to cool for 20 minutes before slicing. Serve warm, if possible.

GRANDMA'S BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, sugar and eggs. Then stir in flour, baking powder, vanilla and milk. Carefully fold in blueberries.
• Grease a regular-sized muffin pan. Fill muffin cups 2/3 full.
• Sprinkle filled muffin cups with sugar.
• Bake for 20 minutes or until a toothpick inserted into the center of one muffin comes out clean, and muffin tops are lightly golden.
• Remove from oven and set pan on a wire rack to cool for 15-20 minutes before removing muffins from the pan.
• Store in an air-tight container. Muffins will keep for 2-3 days.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
• Sift together flour, baking powder, and salt. Set aside.
• Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
• Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

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.

GRANDMA'S BLUEBERRY BUCKLE RECIPE - (3.9/5)

Steps:

• Preheat oven to 375 degrees. Combine eggs and milk. Cream in sugar and butter. Next add flour, baking powder and salt. Mix well and fold in blueberries. Grease and flour a 9x13 pan and put mixture in pan. Combine the 4 ingredients for the topping, mixing until crumbly. Sprinkle over blueberry mixture and bake for 40 minutes or until a toothpick comes out clean.