FRESH BLUEBERRY COFFEE CAKE
Marian Platt of Sequim, Washington assembles this convenient cake the night before she needs it. "Just pop it in the oven the next morning. Within minutes, you're enjoying its light texture and fruity taste," she reports.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
FRESH BLUEBERRY COFFEE CAKE
This recipe is from an old Southern Living Cookbook. I've made it many times and have copied the recipe for several people who loved it. I use a bundt pan, but you could try other pans like 2 loaf pans or a 9x13. Serve for breakfast, a brunch or even an after dinner dessert. Just be careful when placing the blueberry layer. It's pretty heavy so it will sink. Placing it closer to the top of the wet batter works best.
Provided by Pam-I-Am
Categories Breads
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
- Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
- Spoon half of the batter into the greased bundt pan or 2 loaf pans.
- Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
- Spoon the remaining batter on top. Sprinkle with chopped peacans.
- Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
- Glaze: Combine ingredients and mix well.
- Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.
Nutrition Facts : Calories 396.9, Fat 19.2, SaturatedFat 9.5, Cholesterol 76.8, Sodium 370.8, Carbohydrate 52.2, Fiber 1.5, Sugar 30, Protein 5.3
FRESH BLUEBERRY COFFEE CAKE
Make and share this Fresh Blueberry Coffee Cake recipe from Food.com.
Provided by breezermom
Categories Breakfast
Time 1h15m
Yield 1 10 inch coffee cake
Number Of Ingredients 14
Steps:
- Combine blueberries, 1/3 cup sugar, and 2 tbsp flour in a small saucepan; cook over medium heat for 5 minutes or until thickened, stirring constantly. Set aside.
- Cream butter, gradually add remaining 1 cup sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine the remaining 2 cups flour, baking powder, and salt; add to the creamed mixture alternately with the sour cream, beginning and ending with flour mixture. Stir in almond extract.
- Spoon half of the batter into a heavily greased 10 inch tube pan. Spoon half of the reserved blueberry mixture over the batter. Repeat the procedure with the remaining batter and blueberry mixture. Swirl through the batter with a knife. Sprinkle with pecans. Bake at 350 degrees for 50 minutes. Let cool in pan for 5 minutes. Transfer to a serving plate.
- Glaze:.
- Combine the sifted powdered sugar, 1 tbsp warm water, and 1 tsp almond extract in a small bowl. Stir with a wire whisk until smooth. Drizzle over the warm coffee cake.
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