Apple Blueberry Coffee Cake 9x13 Recipes

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APPLE COFFEE CAKE



Apple Coffee Cake image

This is really easy and so very, very good. I like to add a dollop of vanilla yogurt on top of my piece of coffee cake. Yummy!

Provided by Nancy Gibson

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 17

cooking spray
1 tablespoon flour, or as needed
¼ cup butter, softened
¾ cup brown sugar
1 large egg
¼ cup sour cream
¼ cup vanilla yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2 cups diced Granny Smith apple
¼ cup brown sugar
¼ cup all-purpose flour
2 tablespoons butter
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
  • Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
  • Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
  • Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 275 calories, Carbohydrate 41.4 g, Cholesterol 46.9 mg, Fat 11 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.7 g, Sodium 235.7 mg, Sugar 24.3 g

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)



Blueberry Coffee Cake (AKA Blueberry Boy Bait) image

This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h10m

Yield 12 to 16

Number Of Ingredients 15

6 tablespoons packed light brown sugar
½ cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, cold, cut into ½-inch chunks
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
½ cup milk
2 cups fresh blueberries (frozen may be used but do not defrost)

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.

Nutrition Facts : ServingSize 1 piece, Calories 223, Fat 10 g, Carbohydrate 31 g, Protein 3 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 169 mg, Cholesterol 47 mg

APPLE-BLUEBERRY BUCKLE



Apple-Blueberry Buckle image

This blueberry buckle recipe comes from my grandmother, but we added the apples and it makes this dessert absolutely amazing!

Provided by eric1388

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 15

Number Of Ingredients 17

3 large Granny Smith apples, peeled and sliced
¾ cup white sugar
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons lemon juice
¼ cup butter, softened
¾ cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 cups fresh blueberries
⅔ cup white sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
⅓ cup cold butter

Steps:

  • Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
  • Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
  • Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
  • Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 294 calories, Carbohydrate 54.6 g, Cholesterol 32 mg, Fat 8 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 163.8 mg, Sugar 35.8 g

SIMPLE BLUEBERRY CAKE



Simple Blueberry Cake image

Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.

Categories     Desserts & Sweets

Time 1h

Yield Serves: 12

Number Of Ingredients 12

1 cup ( 250 mL ) packed brown sugar
1 tsp ( 5 mL ) ground cinnamon
2 tbsp ( 30 mL ) melted butter
½ cup ( 125 mL ) butter, softened
1 cup ( 250 mL ) granulated sugar
2 eggs
1 tsp ( 5 mL ) vanilla
2 cups ( 500 mL ) all-purpose flour
2 tsp ( 10 mL ) baking powder
¾ tsp ( 4 mL ) salt
⅔ cup ( 170 mL ) milk (1%)
2 cups ( 500 mL ) wild, fresh or frozen blueberries

Steps:

  • Topping
  • Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
  • Cake
  • Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
  • Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
  • Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
  • Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

Nutrition Facts :

BLUEBERRY COFFEE CAKE WITH STREUSSEL TOPPING



Blueberry Coffee Cake with Streussel Topping image

My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.

Provided by Taste of Home

Time 50m

Yield 12-16 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1-3/4 cups sugar
2 eggs
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1-1/2 cups milk
3 cups fresh or frozen blueberries
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. , Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 35-40 minutes or until a toothpick inserted near the comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 344 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

APPLE BLUEBERRY CAKE



Apple Blueberry Cake image

This recipe was given to me by a friend many years ago. It's always a big hit when it is served! The recipe calls for whipping cream, but I usually use whole milk since I don't always have cream in the house. Awesome served for dessert or breakfast!

Provided by Momofkings

Categories     Breakfast

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

1/2 cup butter
1/4 cup whipping cream
1 1/4 cups sugar
3 large eggs
2 1/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 medium apples, chopped
2 cups blueberries (fresh or frozen)

Steps:

  • Melt butter in the cream/milk. Cool.
  • In a large bowl, mix sugar and eggs for 1-2 minutes at medium speed.
  • Add cooled butter mixture, flour, baking powder and salt. Mix until smooth (batter will be thick).
  • Spread into greased and floured 13x9 pan. Bake at 350 for 45-50 minutes until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 228.4, Fat 8.3, SaturatedFat 4.8, Cholesterol 60, Sodium 246.9, Carbohydrate 36, Fiber 1.6, Sugar 20.2, Protein 3.4

BLUEBERRY PEACH COFFEE CAKE



Blueberry Peach Coffee Cake image

A special treat for a special brunch! Great for Easter and Mother's Day!

Provided by Two Lucky Spoons

Categories     breakfast     dessert

Time 1h5m

Number Of Ingredients 17

1 cup sugar
½ cup 1 stick butter, softened
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon apple pie spice
1 cup chopped peaches (fresh or frozen)
½ cup blueberries (fresh or frozen)
1 cup brown sugar
½ cup chopped walnuts
½ teaspoon cinnamon
½ cup confectioner's sugar
2 Tablespoons milk

Steps:

  • Preheat your oven to 350 degrees. Grease a bundt pan well and set aside.
  • With an electric mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, and beat until well incorporated. Add in the sour cream and the vanilla and mix well.
  • In a small bowl mix together the flour, baking soda and powder, salt and apple pie spice. With the mixer at low speed, gradually add in the flour mixture ( the batter will be stiff). Stir in the peaches and blueberries.
  • In a small bowl, combine the crumb topping ingredients. Pour half of the cake batter into the greased bundt pan and the sprinkle with half of the crumb topping. Repeat with the remaining batter. Bake the cake for 45-55 minutes or until a toothpick comes out clean.
  • Use a thin bladed knife to loosen the cake from the sides of the pan and then invert onto a serving dish. Whisk the icing ingredients together well and then drizzle over the cake just before serving.

Nutrition Facts : Calories 291 kcal, Carbohydrate 44 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 216 mg, Sugar 31 g, ServingSize 1 serving

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 cup reduced-fat sour cream
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

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.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

I had approximately one million blueberries in my refrigerator yesterday.

Categories     breakfast     dessert     main dish

Time 55m

Yield 16 servings

Number Of Ingredients 17

1/2 stick Butter
1 tbsp. (additional) Butter
3/4 c. Sugar
1 whole Egg
1/2 tsp. Vanilla Extract
2 c. All-purpose Flour
2 1/4 tsp. Baking Powder
1/2 tsp. Salt
3/4 c. Whole Milk
2 c. Fresh Blueberries
_____
FOR THE TOPPING:
3/4 sticks Butter
1/2 c. Sugar
1/2 tsp. Cinnamon
1/2 c. Flour
1/4 tsp. Salt

Steps:

  • Preheat oven to 350 degrees.Combine flour, baking powder, and a salt. Stir and set aside.Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.Grease a 9 x 13 inch baking pan. Pour in batter. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

APPLE, BLUEBERRY, PEACH COFFEE CAKE



Apple, Blueberry, Peach Coffee Cake image

Apple, Blueberry, Peach Coffee Cake - a perfect Summer cake. Luscious crumb topping is made with brown sugar and cinnamon and sprinkled on top of fruit and berries. Topped with the vanilla glaze.

Provided by Julia

Categories     Dessert

Time 1h30m

Number Of Ingredients 18

3/4 cup brown sugar
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 cup butter (chilled and finely diced)
2 cups all-purpose flour (sifted)
2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup white sugar
1/4 cup butter (melted)
1 egg
3/4 cup milk
1 teaspoon vanilla
2 cups blueberries (fresh)
1 apple (large, cleaned cored and cubed)
2 peaches (medium, cored, and cubed)
1/2 cup powdered sugar
1/4 teaspoon vanilla
1.75 teaspoons water

Steps:

  • Pre-heat oven to 350°F. Line the bottom of 9x3-inch springform pan with parchment paper. Grease the side of the springform with butter or cooking spray.

Nutrition Facts : Calories 383 kcal, Carbohydrate 64 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 143 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

ULTIMATE BLUEBERRY COFFEE CAKE



Ultimate Blueberry Coffee Cake image

A very easy to make blueberry coffee cake. I always double the topping so I included the measurements for the doubled amount. This makes a great dish to bring for a potluck. It will disappear very quickly. You can add nuts if you wish in the topping. I got this from a friend who always used it as a quick item to make for a party. She could make it up, stick it in the oven, finish getting ready and when guests arrived, served it very warm with butter.

Provided by nascarmom

Categories     Breads

Time 1h

Yield 1 9 x 13 pan, 12-15 serving(s)

Number Of Ingredients 15

3 cups unbleached white flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 beaten eggs
2/3 cup canola oil
1 cup milk
3 cups frozen blueberries, with
1/3 cup sugar, sprinkled over them
1/2 cup flour
2/3 cup sugar
1 teaspoon cinnamon
2 pinches salt
8 tablespoons canola oil

Steps:

  • Mix first 5 dry ingredients together.
  • Add eggs, canola oil and milk.
  • By hand, mix together and do not overmix.
  • Fold in sugared blueberries.
  • Do not overmix and make sure they are frozen or it will turn your batter purple.
  • Pour into greased and floured 9 x 13 baking pan.
  • Mix ingredients for the strudel. Studel topping will be thin.
  • Spoon over coffeecake.
  • Bake 375 degrees for 40 - 50 min or until knife inserted comes out clean.
  • Don't overbake.

Nutrition Facts : Calories 530.6, Fat 23.8, SaturatedFat 2.5, Cholesterol 49.4, Sodium 370.1, Carbohydrate 75.5, Fiber 2.5, Sugar 44.8, Protein 6.2

APPLE BLUEBERRY COFFEE CAKE



Apple Blueberry Coffee Cake image

Yield 8

Number Of Ingredients 22

Cake
1/4 cup oil
1 egg
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
3/4 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp all spice
1/2 Tbsp lemon zest
3/4 cup chopped apples (whatever you have on hand is fine, however the firmer the better)
1/2 cup blueberries
Topping
1/2 cup brown sugar
2 Tbsp flour
2 tsp. cinnamon
2 Tbsp melted butter
Icing Drizzle
3/4 cup powdered sugar
1 Tbsp milk

Steps:

  • Preheat oven to 375 degrees and grease a 9" circular cake pan or an 8x8 square baking pan. In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, all spice and salt. In a separate...

Nutrition Facts :

BLUEBERRY COFFEE CAKE



Blueberry Coffee Cake image

The BEST Blueberry Coffee Cake recipe is soft and moist with a delicious streusel topping. Enjoy it for breakfast or dessert!

Provided by Lauren Allen

Categories     Breakfast     Dessert

Time 50m

Number Of Ingredients 12

1 ½ cups granulated sugar
½ cup shortening*
2 eggs
1 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 cups blueberries (, fresh or frozen*)
1 cup brown sugar (, packed)
2/3 cup flour
½ cup butter

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.

Nutrition Facts : Calories 424 kcal, Carbohydrate 70 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 154 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 7 g, ServingSize 1 serving

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