Blueberry Pecan Coffee Cake Recipe 475

BLUEBERRY COFFEE CAKE

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 SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

YUMMY PECAN BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 375°F Spray an 8 or 9-inch round pan with cooking spray and shake a little bit of flour all around in the pan to lightly coat the inside of pan with the flour.
• Sift together the 2 cups flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg.
• Beat in the flour mixture alternately with the milk, mixing just until combined. Fold in blueberries. Pour batter into prepared pan.
• In a small bowl combine all topping ingredients except margarine, then cut in margarine until crumbly. Sprinkle evenly over batter.
• Bake in pre-heated oven for around 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly before serving.
• Serve for a happy birthday breakfast or just when you're feeling decadent! :).

BLUEBERRY CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter a 9"x13" and line with parchment paper, butter parchment paper.
• Mix together brown sugar, flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.
• Set aside.
• Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
• Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.
• Add baking soda, baking powder and salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
• Stir in flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.
• Hand stir in blueberries until evenly distributed.
• Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.
• Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.
• Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
• Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
• Allow cake to cool before serving.

BLUEBERRY COFFEE CAKE

Steps:

• 1. Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
• 2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
• 3. Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
• 4. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
• 5. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.

COCONUT BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour batter into two greased 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

GLUTEN-FREE BLUEBERRY COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the streusel topping: In a medium bowl, combine the almond and coconut flours, sugar, cinnamon, and coconut oil. Using the back of a fork, work the coconut oil into the dry ingredients until broken down into pea-sized pieces. Stir in the maple syrup and pecans. The streusel should look like wet sand with some larger chunks. Set aside.
• Make the cake: In a large bowl, whisk together the yogurt, eggs, vanilla, coconut oil, maple syrup, and apple cider vinegar until smooth.
• In a medium bowl, stir together the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
• Toss the blueberries with 2 tablespoons of the flour mixture and set aside.
• Using a rubber spatula, incorporate the dry ingredients into the wet ingredients, stirring until any dry clumps are gone and the batter is smooth. Fold in the blueberries.
• Cut a 4x15 inch (10x38 cm) piece of parchment paper. Reserve the excess parchment. Grease an 8x4 inch (20x10 cm) loaf pan with coconut oil, then line the pan with the piece of parchment paper so it hangs over the sides. Use the reserved scrap of parchment paper to lay across the pan in the opposite direction.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
• Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top is getting dark too quickly, tent with foil for the final 15 minutes of cooking.
• Let the coffee cake cool for 15 minutes, then use the parchment paper to carefully lift the cake out of the pan. Let cool for another 15 minutes before slicing.
• Enjoy!