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How To make Blueberry Crunch Coffee Cake
1/4 c Butter
1/2 c Sugar
1 Egg
1 c Flour
1 ts Baking powder,double-acting
1/4 ts Salt
1/3 c Milk
1/2 ts Vanilla extract
2 c Blueberries; fresh or frozen
Topping: 1/4 c Butter
1/2 c Sugar
1/3 c Flour
1/2 ts Cinnamon,ground
creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries. Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it test dones. -----
How To make Blueberry Crunch Coffee Cake's Videos
Blueberry Coffee Cake
How to make a blueberry coffee cake. Full tutorial and recipe.
For this recipe you will need:
Streusel Topping
1 c all purpose flour
⅔ c light brown sugar
2 tsp ground cinnamon
¼ tsp salt
Blueberry Coffee Cake
2¼ c all purpose flour
¼ c cornstarch
2½ tsp baking powder
¾ tsp salt
½ c unsalted butter, softened
½ c cream cheese, softened
1 c granulated sugar
½ c light brown sugar
3 large eggs
2 tsp vanilla extract
12oz fresh blueberries, washed and dried.
Glaze
1 c powdered sugar
1-2 tsp milk
Get the full instructions in the blog post!
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Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It’s wonderfully moist and rich with cinnamon and fresh blueberries! Recipe:
How to Make Ina's Blueberry Crumb Cake | Food Network
Ina bakes a lemon-infused blueberry cake with a buttery streusel topping.
This video is part of Barefoot Contessa, hosted by Ina Garten.
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Blueberry Coffee Cake - Perfect for Breakfast or Really Anytime
Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.
Ingredients
½ cup unsalted butter softened (113g)
8 oz cream cheese softened (226g) (use full-fat, brick-style cream cheese)
1 ¼ cup granulated sugar (250g)
¼ cup light brown sugar tightly packed (50g)
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (335g)
2 teaspoons baking powder
1 Tablespoon cornstarch
¾ teaspoon salt
1/2 cup buttermilk ¹ (120ml)
2 ¼ cup blueberries² (330g)
Streusel Topping³
1 ⅓ cup all-purpose flour (175g)
1 cup + 2 Tablespoons light brown sugar firmly packed
3 TBSP granulated sugar
¼ tsp salt
10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch (140g)
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Instructions
00:00 Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴
00:26 Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
01:06 Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
01:26 In separate bowl whisk together flour, baking powder, cornstarch and salt.
01:59 Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
02:36 Use a spoon or spatula to stir in the blueberries.
02:51 Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
Streusel
03:24 To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.
04:17 Sprinkle streusel evenly over batter.
04:28 Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
04:46 Allow to cool before cutting and serving.
Notes
¹Buttermilk: You may substitute regular milk, but the cake may not be quite as flavorful or moist. You can also try my buttermilk substitute.
²Blueberries. You can use fresh or frozen blueberries. Do not thaw if using frozen.
³Streusel. You may omit the streusel completely or substitute a simple sprinkling of granulated sugar instead. The blueberry coffee cake will need less time in the oven (start checking at 40 minutes).
⁴Baking pan. I bake this recipe in a metal baking pan. If using a glass baking dish you will most likely need more time in the oven.
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MOIST Lemon Blueberry Coffee Cake!! And it’s vegan ????
The Absolute Best Blueberry Crumb Cake Recipe | Alessandra's Food Is Love
Blueberry Crumb Cake! This delectable dessert combines the sweet, juicy burst of fresh blueberries with a buttery, tender crumb base and a tantalizing crumb topping. Each bite is a delightful balance of flavors and textures that will leave you craving more.
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Blueberry Crumb Cake Ingredients:
Cake batter Ingredients:
2 1/2 cups all-purpose flour (375 g)
1 cup granulated sugar (200 g)
Stick of butter at room temperature (10 tbsp.) (140 g)
3 large eggs
1 1/4 cups sour cream full fat (320 g)
3 cups blueberries
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp pure vanilla extract
Crumb topping Ingredients:
1 1/2 cups all-purpose flour (180 g)
1 1/2 sticks butter unsalted room temperature (12 tablespoons)(170 g)
1 tsp cinnamon
1/2 cup packed brown sugar (100 g)
1/4 tsp coarse salt
Use a 9 x 13 baking dish, not smaller.
Direction for Crumb topping :
1. In a medium bowl, combine all ingredients. Use your hands, two knives, or a pastry blender to mix until the mixture is crumbly. Set aside.
2. Grease the baking dish using the paper you removed from the butter.
3. In a large bowl add flour, baking soda, baking powder, and salt. Mix using a whisk to lighten the flour. Set aside.
4. Add butter, sugar, and vanilla to the electric mixer bowl. Use the paddle attachment and cream until light and fluffy. Takes about 5 minutes.
5. Add egg one at a time and let it mix in before adding the next one. Now alternate adding flour and sour cream a spoonful at a time. The batter should be light and fluffy.
6. Fold in 2 cups of blueberries. They can be dusted with a tablespoon of flour so they don’t sink to the bottom. Spread mixture in baking dish.
7. Add the remaining blueberries to the crumb topping. Mix gently and sprinkle over the cake.
8. Bake at 350°F (180°C ) for one hour.
Enjoy!