Best 6 Blueberry Friendship Bread Or Bundt Cake Coffeecake Recipes

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Blueberry friendship bread, also known as blueberry bundt cake coffeecake, is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, tender crumb and sweet, tangy blueberry flavor, this cake is sure to be a hit with everyone who tries it. This article will provide you with a simple and straightforward recipe for making blueberry friendship bread, so that you can enjoy this delicious treat in the comfort of your own home.

Let's cook with our 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

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.

BLUEBERRY COFFEE CAKE I



Blueberry Coffee Cake I image

This cake is super for a quick breakfast snack with coffee.

Provided by Debbie Rowe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

1 cup packed brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries
¼ cup confectioners' sugar for dusting

Steps:

  • Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
  • Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
  • For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
  • Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g

"BLUEBARB" COFFEE CAKE



Tart rhubarb and sweet blueberries partner in a sweet coffee cake. Serve it morning, noon or night.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 16

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firm butter or margarine
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb
1/2 cup powdered sugar
1 1/2 to 2 teaspoons hot water
1/4 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
  • In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
  • In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
  • Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
  • In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Nutrition Facts : Calories 430, Carbohydrate 71 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 42 g, TransFat 1 1/2 g

BLUEBERRY FRIENDSHIP BREAD OR BUNDT CAKE (COFFEECAKE)



Blueberry Friendship Bread or Bundt Cake (Coffeecake) image

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

1 cup amish starter
3/4 cup unsweetened applesauce (or oil or half applesauce and half oil)
3 eggs
1/2 cup buttermilk (fat free is fine)
1 teaspoon almond extract
1 (3 1/2 ounce) box instant vanilla pudding (dry)
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 cups frozen blueberries

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 BUNDT COFFEE CAKE



Blueberry Bundt Coffee Cake image

Make and share this Blueberry Bundt Coffee Cake recipe from Food.com.

Provided by Cindi M Bauer

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 1/2 ounce) yellow cake mix (with pudding in the mix)
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup vegetable oil
1 1/4 cups fresh blueberries (See *Note)
1 1/4 cups powdered sugar
1 1/2 tablespoons orange juice
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees.
  • In a large bowl beat together 1-2 minutes, the cream cheese, sugar, vanilla extract, and the eggs.
  • Beat in the vegetable oil, and then the cake mix, until all is incorporated.
  • Gently stir in the blueberries by hand.
  • Pour the cake batter into a greased and floured 10-inch Bundt pan.
  • Bake cake in oven for 45-55 minutes, or until a wooden tooth pick inserted in center of cake comes out clean. (I baked my cake for 45 minutes, as my oven does get quite hot.).
  • After removing cake from oven, let cake set in the Bundt pan for 10 minutes.
  • Remove cake from pan, and let cool completely before drizzling on the glaze.
  • Mix the glaze ingredients together, and drizzle it over the cooled cake.
  • Refrigerate the cake until ready to serve.
  • *Note: One (6 oz.) pkg. of fresh blueberries, equals 1-1/4 cups of berries.
  • Also, when making the citrus glaze for the cake, start out with 1 cup of the powdered sugar, then add more if need be, to get the right consistency. I found 1-1/4 cups was just the right amount for me, but it does make quite a bit of the glaze.

Nutrition Facts : Calories 427.9, Fat 21.9, SaturatedFat 6, Cholesterol 68.2, Sodium 366.7, Carbohydrate 54.2, Fiber 0.9, Sugar 37.8, Protein 4.8

BLUEBERRY STREUSEL COFFEE CAKE



Blueberry Streusel Coffee Cake image

This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 cup chopped pecans
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

Steps:

  • Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.

Tips:

  • Use fresh, ripe blueberries: Fresh blueberries will give your bread the best flavor and texture. If you don't have fresh blueberries, frozen blueberries can be used, but thaw them and drain them thoroughly before adding them to the batter.
  • Don't overmix the batter: Overmixing the batter will result in a tough, dense bread. Mix the batter just until the ingredients are combined.
  • Bake the bread in a preheated oven: A preheated oven will help the bread rise evenly and prevent it from sinking in the middle.
  • Let the bread cool before serving: Let the bread cool for at least 10 minutes before serving. This will help the bread set and make it easier to slice.

Conclusion:

Blueberry friendship bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, tender crumb and sweet, tangy blueberry flavor, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a simple yet impressive dessert, give blueberry friendship bread a try.

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