Blueberry Almond Coffeecake Recipes

BLUEBERRIES AND CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries., Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture., Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

BLUEBERRY-ALMOND COFFEECAKE

Steps:

• Preheat oven to 350°F and butter a 2- to 2 1/2-quart (2 1/4 inches deep) ceramic or glass baking dish.
• Sift together flour, baking powder, and salt. Beat together butter and 1 1/4 cups sugar with an electric mixer until light and fluffy. Beat in whole eggs, 1 at a time, then vanilla. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture and beating on low speed after each addition until just incorporated. Fold in berries.
• Spoon batter into baking dish, spreading evenly.
• Lightly beat egg white with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat.
• Spoon topping over batter and bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 10 minutes.

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and grease a 2 quart glass baking dish.
• Sift flour, baking powder, salt & set aside. Beat butter & sugar until light and fluffy. Beat in eggs & add almond extract.
• Add flour mixture and milk beating on low speed. Fold in the berries. Spread mixture in baking pan.
• Prepare topping; lightly beat egg white and add sugar & almonds, stirring to coat. Spoon mixture over batter and spread evenly.
• Bake 45 - 50 minutes. Cool and serve.

BLUEBERRY-ALMOND COFFEE CAKE (LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• Lightly spoon flour into dry measure, level with knife. Combine first 5 ingredients in large bowl, add 2/3 Cup of the blueberries, toss well.
• Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
• Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
• Combine almonds, brown sugar and cinnamon, sprinkle over blueberries. Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.
• 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.

RASPBERRY OR BLUEBERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Combine raspberries (or blueberries) and brown sugar in a bowl. Set aside.
• Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and egg in a small bowl. Stir well.
• Add to the flour mixture, stirring just until moist.
• Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
• Top with raspberry (or blueberry) mixture.
• Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds.
• Bake at 350°F for 40 minutes. Let cool slightly.
• Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.