Best Blue Ribbon Coffee Cake Farmhouse Style In The Midwest Recipes

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.

BLUE-RIBBON COFFEE CAKE FARMHOUSE STYLE IN THE MIDWEST!

Steps:

• Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside.
• In a small bowl, mix Streusel Ingredients; set aside.
• In medium bowl, mix Dry Cake Ingredients; set aside.
• In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth.
• Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading.
• Bake for 45-50 minutes (wooden pick comes out clean).
• Cool in pan for 10 minutes; invert onto serving plate.
• Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered).

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 BFF COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour an 8-9 inch round cake pan.
• 2. Cream the butter with the sugar. Stir in vanilla and egg. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
• 3. Add the dry ingredients to the moist alternately with the sour cream until moistened.
• 4. Sprinkle the blueberries with a teaspoon of flour then fold them into the prepared batter. This prevents them from sinking to the bottom of the pan. Spoon the batter into the prepared pan.
• 5. Using clean fingers, prepare the streusel topping. Mix all ingredients together until topping is crumbly. Spoon the streusel topping over the cake batter in the pan.
• 6. Bake in preheated oven for 30-35 minutes until a toothpick inserted into center comes out cleanly. Remove to a cooling rack in pan for 10 minutes. Remove cake from pan and continue cooling on the rack. Store tightly covered at room temperature.

BLUEBERRY THYME COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter or grease & flour a 9" x 13" pan.
• In a large bowl, mix whole wheat flour, all-purpose flour, baking powder, baking soda, and a pinch of salt together.
• Mix in Sugar.
• In another bowl, mix together the butter, 3 eggs and sour cream.
• Mix in the blueberries and thyme.
• Gently fold the two batters together.
• Spread coffee cake batter into pan.
• Top with chopped walnuts and sprinkle with a little brown sugar.
• Bake at 350 degrees for 40-45 minutes.
• Serve at room temperature and enjoy!

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.