Best Blueberry Crunch Coffee Cake Recipes

Blueberry Crunch Coffee Cake image

Provided by fluffernutter

Categories Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup raw sugar or 3/4 cup demerara sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 vegetable oil
1 egg
1/2 cup milk
3/4 cup blueberries, fresh or thawed
1/3 cup brown sugar or 1/3 cup demerara sugar
1 tablespoon white flour or 1 tablespoon wheat flour
1 tablespoon rolled oats
1 teaspoon ground cinnamon
1/3 cup broken pecans or 1/3 cup walnuts
2 tablespoons softened butter

Steps:

Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
Pour into a greased 9-inch baking pan, then spread the berries over the batter.
Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
Bake at 375 degrees for 25 to 35 minutes or until center is set.

Nutrition Facts : Calories 368.3, Fat 10.3, SaturatedFat 3.6, Cholesterol 48.3, Sodium 365.1, Carbohydrate 65.6, Fiber 3.6, Sugar 38.3, Protein 6.4

Blueberry Crunch Coffee Cake image

Provided by Grace Stewart

Number Of Ingredients 14

1/4 c butter
1/2 c sugar
1 egg
1 c flour
1 tsp baking powder, double-acting
1/4 tsp salt
1/3 c milk
1/2 tsp vanilla extract
2 c blueberries, fresh or frozen
TOPPING INGREDIENTS
1/4 c butter
1/2 c sugar
1/3 c flour
1/2 tsp cinnamon, ground

Steps:

1. Cream butter, sugar and egg; add dry ingredients alternately with milk and vanilla.
2. Spread batter in a greased 9 x 9 square baking pan and top with berries.
3. Combine the topping ingredients using a fork or pastry blender.
4. Sprinkle mixture over berries.
5. Bake at 350 degrees for 25 - 30 minutes or until it tests done.

Blueberry-Crunch Coffee Cake image

Provided by CookingONTheSide

Categories Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup light brown sugar, packed
1/3 cup unsifted all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, softened
1/3 cup pecans, finely chopped
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
2 large eggs
2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 teaspoons vanilla extract
1 1/2 cups frozen blueberries
confectioners' sugar, for dusting

Steps:

Mix together milk and vanilla extract; set aside.
Preheat oven to 350 degrees; grease 9-inch springform pan.
Coat inside evenly with flour; tap out excess flour.
Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
With fork, stir in chopped pecans.
Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
Beat in eggs, 1 at a time, until blended.
Continue to beat 2-3 minutes, until light and fluffy.
In small bowl, mix flour, baking powder and salt.
With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
Scatter frozen blueberries evenly over top.
Carefully spread remaining batter over berries (batter will just barely cover).
Crumble remaining Praline Crunch evenly over top.
Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
Let cake cool completely in wire pan on wire rack.
Remove sides and bottom of pan; place cake on platter, top side up.
Dust top with confectioners' sugar.