Best 4 Blueberry Coffeecake Recipes
Blueberry coffee cake is a classic breakfast treat that can be enjoyed all year round. With its moist, fluffy crumb, sweet blueberries, and crunchy streusel topping, this cake is sure to please everyone at your table. While there are many different recipes for blueberry coffee cake, some are better than others. In this article, we will provide you with a few of our favorite recipes for blueberry coffee cake, so you can find the one that is perfect for you.
Here are our top 4 tried and tested recipes!
BLUEBERRY BUTTERMILK COFFEECAKE
Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.
Provided by BATA
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g
GRANDMA'S BLUEBERRY STREUSEL COFFEECAKE
My grandma cut out this recipe from the Daily Herald newspaper many years ago. I think it may be the best coffeecake I've ever had.
Provided by KissKiss
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
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 FRIENDSHIP BREAD OR BUNDT CAKE (COFFEECAKE)
Another way to use your Amish Friendship Bread Starter. If you don't have starter, use Recipe #153 to start the process. You can add a simple glaze of 1/2 cup confectioner's sugar mixed with 1-2 Tbls. of milk, or you can leave it plain. Can be used as a dessert or coffeecake. In response to the 1-star reviews: I'm not sure why people are having problems with the recipe. It is just an adaptation of Recipe #60676. I've made it numerous times without any problems (as you can see in the photos). There isn't any added sugar because the sugar is in the starter.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 126, Fat 1.2, SaturatedFat 0.4, Cholesterol 35.2, Sodium 218.9, Carbohydrate 25.9, Fiber 1.2, Sugar 13, Protein 3.2
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.
Tips:
- For a moist and flavorful coffeecake, use fresh or frozen blueberries. If using frozen blueberries, thaw them before mixing them into the batter.
- If you don't have sour cream, you can substitute plain yogurt or buttermilk.
- To make the streusel topping, use cold butter. This will help it to stay in small pieces and create a crumbly texture.
- If you don't have a Bundt pan, you can use a 9x13 inch baking pan. Just adjust the baking time accordingly.
- To test if the coffeecake is done, insert a toothpick into the center. If it comes out clean, the coffeecake is ready.
Conclusion:
Blueberry coffeecake is a delicious and easy-to-make treat that is perfect for any occasion. The moist and flavorful cake, combined with the sweet and tart blueberries and the crunchy streusel topping, makes this coffeecake a winner. Whether you are serving it for breakfast, brunch, or dessert, blueberry coffeecake is sure to please everyone.
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