Best Blueberry Coffeecake Recipes

BLUEBERRY BUTTERMILK COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BLUEBERRY COFFEECAKE

Steps:

• Combine salad oil, egg, and milk. Sift together dry ingredients and add them to the milk mixture. Mix well. In another bowl, combine all ingredients for topping.
• Pour cake batter into a greased 9 x 9 x 2-inch pan. Spread blueberries evenly over batter. Top that with the cinnamon nut mixture. Bake in 375°F oven 25 to 30 minutes.

BLUEBERRY FRIENDSHIP BREAD OR BUNDT CAKE (COFFEECAKE)

Steps:

• Preheat oven to 325°F Lightly grease two loaf pans or a Bundt pan.
• Combine all ingredients, except blueberries, mixing thoroughly. Gently fold in blueberries. Pour into prepared pan(s).
• For loaf pans, bake 35-40 minutes or until test done with a toothpick. For Bundt pan, bake 60 minutes. or until test done.

BLUEBERRY PEACH COFFEECAKE

Steps:

• 1. Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside.
• 2. Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan.
• 3. In a small bowl, whisk together the flour and baking powder; set aside.
• 4. Using an electric mixer, cream together the butter, sugar and salt at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken).
• 5. Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries and peaches into the batter until evenly distributed.
• 6. Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel.
• 7. Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools).
• 8. Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days.

GRANDMA'S BLUEBERRY STREUSEL COFFEECAKE

Steps:

• Preheat oven to 385 degrees. Grease a 9- or 10-inch pie plate.
• For the streusel topping, use a fork and a small bowl to blend the sugar, flour, salt, cinnamon and butter until crumbly. Set aside.
• For the cake, sift together flour, baking powder and salt into a medium bowl.
• In a large bowl, cream the butter and sugar. Add the egg, milk and vanilla and beat until smooth. Mix in the dry ingredients, then fold in the blueberries.
• Spread cake mixture into prepared pie dish and sprinkle with streusel topping. Bake 50-60 minutes or until golden. Allow to cool for 20 minutes before slicing. Serve warm, if possible.

BLUEBERRY COFFEECAKE

Steps:

• Preheat oven to 375 degrees. Grease and flour 9x13-inch baking dish. Set aside. In bowl cream together butter and sugar. Beat in eggs. Add milk. In small bowl mash 1/2 cup blueberries then add to egg mixture. Add flour, baking powder, salt and vanilla. Mix well. Carefully stir in remaining blueberries. Pour into baking dish. Sprinkle with sugar. Bake for 30 minutes or until firm.

BLUEBERRY COFFEECAKE FRENCH TOAST WITH FRESH BLUEBERRIES

Steps:

• In a shallow dish beat together the eggs, vanilla, splash of water, and cinnamon. In a non-stick skillet or griddle melt butter over moderate heat. Dip bread slices into egg mixture and transfer to hot skillet and cook for 2-3 minutes per side until golden brown. Transfer French toast to a plate, sprinkle with blueberries and powdered sugar. Serve with warm maple syrup.

BLUEBERRY-ALMOND COFFEECAKE

Steps:

• Preheat oven to 350°F and butter a 2- to 2 1/2-quart (2 1/4 inches deep) ceramic or glass baking dish.
• Sift together flour, baking powder, and salt. Beat together butter and 1 1/4 cups sugar with an electric mixer until light and fluffy. Beat in whole eggs, 1 at a time, then vanilla. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture and beating on low speed after each addition until just incorporated. Fold in berries.
• Spoon batter into baking dish, spreading evenly.
• Lightly beat egg white with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat.
• Spoon topping over batter and bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 10 minutes.

HEALTHIER BLUEBERRY OAT BRAN COFFEECAKE MUFFINS

Steps:

• Preheat oven to 400°F.
• For topping, in a small bowl stir together the flour, brown sugar, spice, and butter. use pastry blender, your hands, or two knives to blend until crumbly. Add chopped nuts. Mix well.
• Lightly coat bottoms of twelve 21/2 -inch muffin cups with cooking spray; set aside.
• In a medium bowl combine all dry ingredient, use whisk to combine well. Make a well in the center and set aside.
• In a small bowl, beat egg. Then combine all other ingredients EXCEPT dried fruit.
• Add wet mixture to dry mixture. FOLD until damp, careful not to stir too many times.
• Add fruit, fold in gently.
• Divide evenly into muffin tin. Sprinkle on topping and press lightly down on muffin.

VEGAN BLUEBERRY COFFEECAKE

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch sq. baking dish or a 9 inch rectangular pan.
• In a small bowl combine the oats, brown sugar and cinnamon; set aside. Let the margarine melt in the oven, microwave or stove top.
• Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.
• In another bowl mix the melted butter, vinegar, extracts, applesauce, soy milk, lemon juice and vinegar and whisk until well blended.
• Stir the wet ingredients into dry ingredients until just moistened. Fold in blueberries. Do not thaw the blueberries.
• Pour the batter into the pan, and sprinkle the oat mixture over top.
• Bake 25-30 min, or until a toothpick comes out clean. Remove the cake from the pan after 10 minutes of cooling (easiest to do in the refrigerator) and, if possible, set on a wire rack to cool completely.

BLUEBERRY CHEESE COFFEECAKE RECIPE - (4.5/5)

Steps:

• Grease 9-inch springform pan; set aside. Crumb Topping: In small bowl, combine flour, brown and granulated sugars and cinnamon. Drizzle with butter; toss until thoroughly moistened. Set aside. Cheese Filling: In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside. Cake: In large bowl, beat butter with sugar until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream or yogourt, making three additions of dry ingredients and two of sour cream or yogourt. Spread in prepared pan, mounding slightly. Sprinkle 1 cup of the blueberries over top. Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle evenly with crumb topping. Bake in centre of 350°F oven for about 1-1/4 hours or until edge is set and just beginning to come away from pan. Let cool in pan on rack for 30 minutes. Serve warm or a room temperature.

BLUEBERRY-SOUR CREAM COFFEECAKE

Steps:

• Preheat oven to 350°.
• Spray an 8x8-inch cake pan with butter-flavored cooking spray.
• In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
• In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
• Make a well in the center of the dry ingredients; pour in the liquid.
• Stir well to combine.
• Fold in the blueberries.
• Spread batter evenly into prepared cake pan.
• Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
• Place pan on a wire rack to cool.
• Serve warm or room temperature.

BLUEBERRY SOUR CREAM COFFEECAKE

Steps:

• Preheat oven to 375 degrees F. Grease 8- or 9-inch round cake or pie pan.
• Rinse blueberries from mix with cold water and drain.
• For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. Stir until servings are moistened. Spread half the batter in pan.
• Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.
• Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm.
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LOW-FAT BLUEBERRY, SOUR CREAM COFFEECAKE

Steps:

• Heat oven to 350. Spray a 8" square baking pan w/ cooking spray. In medium bowl, whisk together sour cream, applesauce, sugar, egg, egg white and Splenda sweetener.
• In lg bowl combine flour, baking powder and baking soda. Cut butter in until crumbly. Make a well in center of mix. Pour in sour cream mix. Add blueberries and gently blend together. Spoon batter into pan.
• To make topping, in bowl, combine 1/3 cup flour, brown sugar, Splenda and melted butter until crumbly. Sprinkle evenly over batter. Bake 25 mins, or until toothpick inserted in center comes out clean.

BLUEBERRY LATTICE COFFEECAKE

Steps:

• 1. Dissolve yeast & 1 tsp sugar in warm water in large bowl. Let stand for 10 mins. 2. Beat in 1 egg, butter & milk. Beat in flour, ¼ cup sugar and salt to make soft dough. Knead on lightly floured surface about 10 mins or until smooth and satiny, adding more flour as necessary to prevent sticking, cover and let rest while making filling. 3. Combine cream cheese, 2 egg yolks, 2/3C sugar, vanilla and lemon peel in a medium bowl. Beat until combined; set aside. 4. Grease 13 x 9 pan. Divide dough into thirds, set aside 1/3. Roll out remaining 2/3 of dough to 13 x 9 rectangle. Place in greased pan and press dough ½" up sides to contain filling. 5. Spoon filing into dough-lined pan. Arrange blueberries over filling, pressing blueberries lightly into filling. Roll out remaining dough to 10" square. Cut dough into 1' strips. Arrange strips diagonally across pan I lattice pattern over filling, dealing strips to edges. 6. Cover with plastic wrap and refrigerate at least 2 hours or overnight. 7. Preheat oven to 350° Bake, uncovered about 40 mins. or until lightly browned and filling is set. Serve warm or at room temp.

BLUEBERRY CREAM CHEESE COFFEECAKE

Steps:

• 1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
• 2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
• 3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.
• 4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
• 5. Bake in a 350 degrees F oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

KING ARTHUR BLUEBERRY BUCKLE COFFEECAKE

Steps:

• Preheat the oven to 375°F Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep.
• To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
• Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
• In a separate bowl, beat together the sugar, butter, egg, and vanilla.
• Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
• Pour the batter into the prepared pan, the batter will be thick. Sprinkle the topping over the batter. If you use a glass baking dish, I believe it mentioned to lower the temperature 25 degrees. (I used a glass dish and it was ready in 35 minutes -- I didn't know to lower the temperature at the time.).
• Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
• Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
• A note from the King Arthur website: "Want to prepare the cake one day, bake it the next? Spoon the batter into the pan, but don't sprinkle the streusel on top. Cover the pan and refrigerate. Next day, add the streusel then bake for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Note2: A baker commented on the KA website that she made these in muffin tins; baked it for 35 minutes. Okay, I tried this yesterday. If you decide to try muffins, make sure you use parchment liners or lightly grease as listed in the initial instructions -- these stick badly with regular liners. I personally prefer the one made in a pan.