Less Pudge Blueberry Coffee Cake Recipes
PUDGE
This recipe came from the back of a bag of miniature marshmellows. I forgot the official name of the recipe before I got around to writing it down on a recipe card, so this was what my brother and I came up with. Extremely simple and good.
Provided by Tarbean
Categories Candy
Time 5m
Yield 9-12 serving(s)
Number Of Ingredients 3
Steps:
- Grease a 9x9 pan.
- Melt peanut butter and chips together in microwave. Just as its melted, fold in the marshmallows.
- Put into the greased pan. Refrigerate until firm.
- Cut into squares.
Nutrition Facts : Calories 373.4, Fat 22.9, SaturatedFat 7.9, Sodium 152.4, Carbohydrate 41.3, Fiber 3.4, Sugar 30.7, Protein 8.8
GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE
A family recipe for at least 60 years, likely taken from the newspaper. Moist and loaded with blueberries. There is never any left over. Give it a try!
Provided by Allrecipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
- Sift together flour, baking powder, and salt. Set aside.
- Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
- Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 45 g, Cholesterol 35.3 mg, Fat 6.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 252.5 mg, Sugar 22.1 g
BLUEBERRY COFFEE CAKE
Ever heard of "loafering"? Obviously, this is a Southern version of "loafing," a favorite Sunday afternoon occupation. "Loafering" was a term used often in Crystal's childhood-a word Crystal's mom used to describe their Sunday afternoon drives and visits with friends and family. Every Sunday, Crystal would climb into the family car with her mom and off they would go. One of their favorite stops was at Crystal's Great Aunt Cricket and Aunt Doc's house. (Yep, that is not a typo. When Crystal was a tiny red-haired child, she mistakenly called her Great Uncle Doc "Aunt Doc," and it stuck! Everyone called him Aunt Doc, and he didn't mind at all!) Aunt Cricket was the epitome of the Southern hostess, and she always had a pot of coffee brewed and a freshly baked cake on hand. The family would sit around her kitchen table and listen to Aunt Doc tell his outrageous stories, and the cake would always make the tales that much sweeter. This blueberry cake reminds Crystal of those afternoons and "loafering" around with her mom!
Yield makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F. Coat a 9 x 13-inch baking dish with cooking spray.
- In a large bowl, combine the flour, granulated sugar, baking powder, lemon zest, and salt. Using pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Add 1 cup of the milk, the eggs, and vanilla, and stir well. Pour three-fourths of the batter into the prepared pan. Top with the blueberries, then spoon the remaining batter over the blueberries. Bake for 35 minutes, until toothpick when inserted in the center of the cake comes out clean. Transfer to a wire rack and let cool 30 minutes.
- In small bowl, whisk together the confectioners' sugar, almond extract, and 3 tablespoons of the milk. Add more milk as needed for the icing to be thin and easy to drizzle. Drizzle over the cake. Cut into squares and serve.
- Maybe blueberries aren't your thing. If that is the case, simply substitute with your favorite berry. Sandy loves making this recipe with blackberries and cherries, too. It really just depends on what is in season and what mood you're in!
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