Best Blueberries And Cream Coffee Cake Recipes

BLUEBERRIES AND CREAM COFFEE CAKE

Blueberries and Cream Coffee Cake image

This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup fresh or frozen unsweetened blueberries
1/2 cup packed brown sugar
1/2 cup chopped pecans, optional
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar

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.

Nutrition Facts : Calories 428 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 233mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRIES AND CREAM CHEESE COFFEE CAKE

Blueberries and Cream Cheese Coffee Cake image

This recipe is one I picked out of the Joy of Blueberries book and modified a little bit. After going blueberry picking, I wanted a breakfast dish that I could use FRESH blueberries in. You may also use frozen blueberries slightly thawed. This was a big hit with our family. Hope you enjoy!

Provided by SunBum14

Categories Breads

Time 1h20m

Yield 12-16 pieces

Number Of Ingredients 17

Ingredients

1 1/4 cups sugar
1/2 cup butter
2 eggs, beaten
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup 2% low-fat milk
1/4 cup water
1 teaspoon vanilla
2 cups fresh blueberries
1/4 cup flour
1 (8 ounce) package cream cheese
1 teaspoon lemon zest
1/4 cup flour
1/4 cup sugar
1/2 teaspoon lemon zest
2 tablespoons butter

Steps:

Preheat oven to 375.
Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour.
In a large bowl cream together sugar, butter and eggs.
In a smaller mixing bowl, combine 2 cups flour, baking powder and salt.
Combine milk and water.
Add ingredients to the first bowl alternating the milk and flour mixtures.
When well blended, add vanilla and lemon zest.
Dice cream cheese into SMALL cubes. The smaller the better. Add to batter.
Fold in blueberries.
Pour into a greased and floured 13 by 9 pan.
Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture.
Bake 1 hour or until golden brown on top.
ENJOY!