Bluebarb Coffee Cake Recipes

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BLUEBERRY BEST COFFEE CAKE



Blueberry Best Coffee Cake image

Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 9

Number Of Ingredients 15

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water

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.

Nutrition Facts : Calories 390, Carbohydrate 65 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 39 g, TransFat 1 g

"BLUEBARB" COFFEE CAKE



Tart rhubarb and sweet blueberries partner in a sweet coffee cake. Serve it morning, noon or night.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 16

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firm butter or margarine
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb
1/2 cup powdered sugar
1 1/2 to 2 teaspoons hot water
1/4 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
  • In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
  • In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
  • Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
  • In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Nutrition Facts : Calories 430, Carbohydrate 71 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 42 g, TransFat 1 1/2 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

BLUEBERRY COFFEE CAKE



Blueberry Coffee Cake image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 16 servings

Number Of Ingredients 17

5 tablespoons salted butter, softened, plus more for greasing the pan
2 cups all-purpose flour
2 heaping teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh blueberries
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling
Softened butter, for serving

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 I



Blueberry Coffee Cake I image

This cake is super for a quick breakfast snack with coffee.

Provided by Debbie Rowe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

1 cup packed brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries
¼ cup confectioners' sugar for dusting

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.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.

Provided by Kate in Ontario

Categories     Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350°F.
  • Cream butter and sugar together in mixing bowl.
  • Beat in eggs one at a time.
  • Stir in sour cream and vanilla.
  • Mix flour and baking soda together and fold into batter.
  • Stir in rhubarb.
  • Turn into greased 9x13-inch pan.
  • Topping: Mix all ingredients together until crumbly.
  • Sprinkle over top.
  • Bake 30-40 minutes until done.

Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9

FRESH BLUEBERRY COFFEE CAKE



Fresh Blueberry Coffee Cake image

Marian Platt of Sequim, Washington assembles this convenient cake the night before she needs it. "Just pop it in the oven the next morning. Within minutes, you're enjoying its light texture and fruity taste," she reports.

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 8

1 egg
1/2 cup plus 2 tablespoons sugar, divided
1-1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
3 tablespoons butter, melted
1 cup fresh blueberries

Steps:

  • In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

QUICK RHUBARB COFFEE CAKE



Quick Rhubarb Coffee Cake image

"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."

Provided by Taste of Home

Time 40m

Yield 12-16 servings.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar, divided
1 large egg
1 teaspoon vanilla extract
1 cup whole milk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-1/2 cups finely chopped fresh or frozen rhubarb
1/2 teaspoon ground cinnamon

Steps:

  • In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

LEMON BLUEBERRY COFFEE CAKE



Lemon Blueberry Coffee Cake image

Provided by Barbara Schieving

Categories     Breakfast

Time 55m

Number Of Ingredients 15

2 cups 284 grams all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 1 stick unsalted butter, softened
1 cup 198 grams granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup 4 ounces whole milk
1 tablespoon lemon zest
2 cups blueberries (fresh or frozen)
1/2 cup 99 grams granulated sugar
1/4 cup 35 grams all-purpose flour
3 tablespoons butter (melted)
1 cup 60 grams powdered sugar
1-2 tablespoons lemon juice

Steps:

  • Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
  • Prepare crumb topping and set aside.
  • In a small bowl, whisk together flour, baking powder and salt and set aside.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
  • Spread batter evenly into prepared pan. Sprinkle with crumb topping.
  • Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.
  • Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)

BLUEBARB COFFEE CAKE



Bluebarb Coffee Cake image

This cake is so moist. It really is a great breakfast treat or a dessert too! Those who don't like rhubarb, you really won't notice the rhubarb taste so much in this recipe. It's the rhubarb that makes this cake so moist. Try it, and I think you will love it!

Provided by Juenessa

Categories     Breads

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup granulated sugar
1/3 cup Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firm butter or 1/4 cup margarine
2 cups Gold Medal all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries (fresh or frozen)
1 cup chopped rhubarb (fresh or frozen( thawed and drained)
1/2 cup powdered sugar
1 1/2-2 teaspoons hot water
1/4 teaspoon vanilla

Steps:

  • Heat oven to 375°F
  • Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
  • In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon.
  • Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
  • In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds.
  • Fold in blueberries and rhubarb.
  • Spread in pan.
  • Sprinkle with topping.
  • Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean.
  • Cool 10 minutes.
  • Remove from pan if desired.
  • In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle.
  • Drizzle glaze over warm coffee cake.
  • Serve warm, if desired.

Nutrition Facts : Calories 429.1, Fat 14.1, SaturatedFat 6, Cholesterol 44.9, Sodium 394, Carbohydrate 71.4, Fiber 1.8, Sugar 40.7, Protein 5.6

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

Great with a dollop of whipped cream or ice cream but it's also great on its own. It's really easy to make and goes great with a cup of tea or coffee.

Provided by Bren

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

¼ cup brown sugar
1 teaspoon ground cinnamon, or to taste
2 tablespoons butter
½ cup all-purpose flour
2 cups chopped rhubarb
2 cups all-purpose flour, divided
1 cup white sugar
¼ cup unsalted butter, at room temperature
1 cup full-fat yogurt
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Steps:

  • Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
  • Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
  • Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 43.4 g, Cholesterol 48.9 mg, Fat 7.5 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 300.6 mg, Sugar 22.5 g

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