How to make Blueberry COFFEE CAKE
A step-by-step recipe for classic coffee cake made with fresh blueberries and baked into a tart dough shell for a unique twist.
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Recipe Overnight Blueberry Coffee Cake
Recipe - Overnight Blueberry Coffee Cake
INGREDIENTS:
-1 egg
●1/2 cup sugar
●1 1/4 cups flour
●2 teaspoons baking powder
●3/4 teaspoon salt
●1/3 cup milk
●3 tablespoons butter , melted
●1 cup blueberries
●2 tablespoons sugar
Easy Sourdough Coffee Cake (Overnight Recipe)
If you’re a sourdough connoisseur looking for a delicious sweet treat, you’re in the right place! This sourdough coffee cake is the perfect comfort food for a cozy breakfast, or as an after-dinner dessert. It’s warm, fluffy, and melt-in-your-mouth good. Plus it's made with an overnight sponge, which means it's long fermented for better digestion!
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Sucanat:
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????INGREDIENTS????
Overnight Sponge:
1 cup (230 grams) water
1 cup (240 grams) active sourdough starter, 100% hydration
2 1/2 cups (345 grams) all-purpose flour
Filling/Topping:
1/2 cup sucanat or brown sugar
1 tablespoon cinnamon
1/2 cup butter, melted
3/4 cup pecans (toasted and chopped) or 1 cup of wild blueberries, optional
Coffee Cake Dough:
Overnight sponge
1 cup butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup cane sugar (or coconut sugar or sucanat)
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon unrefined sea salt
????SAMPLE BAKING SCHEDULE????
Here’s a sample baking schedule for this sourdough coffee cake to help you plan your bake:
◾The afternoon before you plan on baking: Feed your sourdough starter at around noon to 2:00.
◾The evening before: Mix together overnight sponge just before going to bed.
◾The next morning: Assemble and bake the sourdough coffee cake.
So if you’d like to eat this Sunday morning, feed your starter on Saturday afternoon.
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Moist Blueberry Coffee Cake | Starbucks Copycat
MOIST BLUEBERRY COFFEE CAKE ????
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Need an easy coffee cake recipe to feed a crowd? This blueberry coffee cake is made with yogurt and has a streusel crumble topping that's to die for!
This recipe can be made with frozen blueberries if you don't have fresh and yes, you can freeze this blueberry coffee cake!
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Old Victorian Farmhouse Bed and Breakfast - Sherry's Special Coffee Cake Recipe
Sherry, the owner of the Bed and Breakfast inWauconda, IL is known for her terriffic overnight coffe cake. In this video she shares her recipe secrets with us. The video also has great pictures of the guest rooms in this Old Victorian Farmhouse, such as The Vintage Comfort Suite, The Secret Garden, Peaceful Paradise and Serenity Cove. Sherry is also known for her Murder Mystery Dinners and High Tea events. For more details check out her website at
Bursting Blueberry Coffee Cake Muffins *JUMBO-SIZED* | Plate It Perfect
Blueberry Muffins + Coffee Cake = Delicious JUMBO muffins! What better way to wake up in the morning than to the smell of beautiful JUMBO muffins that taste incredible. On this episode of Plate It Perfect®, Callie shares a tasty muffin recipe with you to start your morning right!
What is your favorite breakfast food? Let me know in the comments below!
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Muffin Batter:
• 2 cups all-purpose flour, minus 1 tablespoon for tossing with fresh
blueberries
• 3 tsp of baking powder
• ½ tsp salt
• ¾ cup packed brown sugar
• 1 egg
• 1 cup milk
• ¼ cup vegetable oil
• 1 cup blueberries plus a few tablespoons extra for topping
Cinnamon Swirl:
• ¼ cup packed brown sugar
• 1½ tsp cinnamon
Crumb Topping:
• 2 Tbsp cold butter, finely diced
• ¼ cup packed brown sugar
• ¼ tsp cinnamon
For the Glaze:
• ¼ cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 teaspoon milk
Directions:
• Preheat oven to 400. Line muffin tin with papers.
• In a small bowl prepare cinnamon swirl filling, mixing well. In
another bowl, make crumble topping. Mix brown sugar and
cinnamon well. Then using a fork, cut in butter until crumbles
form.
• Set both aside. In a large bowl combine flour (minus
1tbsp),baking powder, salt and brown sugar. Mix well.
• In another bowl, whisk together milk, egg and oil. Add to flour
mixture. Mix to combine, but don't over mix. Add 1 tablespoon
flour to 1 cup blueberries and stir. Gently toss floured blueberries
into batter.
• Add ¼ cup batter to each well in the muffin tin. Sprinkle in 1 tsp.
cinnamon swirl mix. Top with another ¼ cup scoop batter.
Sprinkle with crumb topping. Add a few extra blueberries to the
top of each muffin for color.
• Bake for about 30 minutes until toothpick comes clean. Cool on
wire rack.
• To make the glaze, combine confectioners’ sugar, vanilla and
milk. Whisk until smooth. If the glaze is too thin, add more
confectioners’ sugar as needed.
• When the muffins are done, cool for 10 minutes and drizzle the
glaze on each muffin.
• Allow glaze to set before serving.
Styling Tips:
• Keep the butter cold for a better crumble
• Mix the wet and dry ingredients separately & then combine
together
• Toss the fruit with flour to keep from sinking to the bottom
• Avoid over-mixing the batter to prevent them from getting tough
• Use a measuring cup to fill the muffins with batter so they don’t
overfill
• Add the blueberries after the crumble so they are visible
• Add a little bit of extra milk to the glaze to thin it out
• Add a little bit of extra powdered sugar to thicken the glaze
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