Best 2 Blueberry Poppy Seed Coffee Cake Recipes
Blueberry poppy seed coffee cake is a classic breakfast pastry that is perfect for any occasion. This sweet and moist cake is packed with juicy blueberries and crunchy poppy seeds, and it is topped with a delicious streusel topping. Whether you are looking for a special treat to serve at a brunch or a simple snack to enjoy with your morning coffee, blueberry poppy seed coffee cake is sure to please everyone. With its easy-to-follow recipe and flavorful ingredients, this cake is a must-try for any home baker.
Let's cook with our recipes!
BLUEBERRY-POPPY SEED COFFEE CAKE
If using frozen blueberries, do not thaw before adding to batter.
Provided by linda hennessey
Categories Cakes
Time 1h25m
Number Of Ingredients 21
Steps:
- 1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
- 2. In another bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream. Beat just until combined. Spread into a greased or non-stick foil lined 9-inch springform pan.
- 3. For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
- 4. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
- 5. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.
BLUEBERRY-POPPY SEED COFFEE CAKE
Who has time for coffee when there's delicious blueberry-poppy seed cake with blueberry glaze to be eaten!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Grease bottom and sides of square pan, 8x8x2 inches.
- Drain blueberries from muffin mix, reserving liquid. Set aside blueberry liquid and blueberries. Stir muffin mix, water, oil, egg and poppy seed in medium bowl just until blended. Pour into pan. Bake 15 to 20 minutes or until golden brown.
- Add enough water to reserved blueberry liquid to measure 1/3 cup. Mix blueberry liquid, sugar and cornstarch in 1-quart saucepan. Heat to boiling over medium heat. Boil and stir 1 minute; remove from heat. Stir in blueberries. Spread blueberry glaze over warm coffee cake.
Nutrition Facts : Calories 245, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg
Tips and Conclusion
- Use Fresh or Frozen Blueberries: Fresh blueberries are ideal for this recipe, but frozen blueberries can also be used. If using frozen blueberries, thaw them before adding them to the batter.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense coffee cake. Mix just until the ingredients are combined.
- Use Room Temperature Ingredients: Room temperature ingredients will help the batter come together more easily and result in a more tender coffee cake.
- Don't Overbake the Coffee Cake: Overbaking the coffee cake can result in a dry, crumbly cake. Bake just until a toothpick inserted into the center comes out clean.
- Let the Coffee Cake Cool Before Serving: Letting the coffee cake cool for at least 30 minutes before serving will allow the flavors to develop and the cake to set.
Blueberry poppy seed coffee cake is a classic breakfast or brunch recipe that is easy to make and always a hit. With its moist, tender crumb, sweet and tangy blueberries, and crunchy poppy seed topping, this coffee cake is sure to please everyone at the table. Follow these tips for the best results, and enjoy!
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