Best Bangn Blueberry Coffee Cake Recipes

BLUEBERRY BEST COFFEE CAKE

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.

BLUE RIBBON BLUEBERRY COFFEE CAKE

Steps:

• 1. In a mixing bowl beat egg and sugar until thick.
• 2. In a separate bowl combine flour, baking powder, and salt.
• 3. Alternately add flour and milk to the egg mixture. Beat after each addition until blended.
• 4. Stir in melted butter.
• 5. Fold in blueberries.
• 6. Pour batter into a greased and floured 8-inch square baking pan. Sprinkle with 2 tablespoons of sugar.
• 7. Cover and refrigerate overnight.
• 8. Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched.
• 9. While still hot, brush the top with the remaining butter. Cool before cutting.
• 10. *** NOTE *** When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.

BLUEBERRY COFFEE CAKE I

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.