Best 2 Blueberry Swirl Coffee Cake Recipes

Blueberry swirl coffee cake is a classic breakfast treat that is both delicious and easy to make. The combination of sweet blueberries, creamy coffee cake batter, and a crunchy streusel topping creates a delightful flavor and texture that will surely please everyone at your table. Whether you are looking for a quick and easy breakfast option or a special treat to serve at a brunch or gathering, this blueberry swirl coffee cake is sure to be a hit.

Let's cook with our recipes!

BLUEBERRY-SWIRL COFFEE CAKE (HEALTHY)

Blueberry-Swirl Coffee Cake (Healthy) image

This coffe cake is amazing!! You have to try it. I found this recipe in a cookbook i recently purchased: Cooking Smart for a Healthy Heart. This moist and tender cake is bursting with juicy berries. Brown sugar and cinnamon make it so melt-in-your mouth delicious that you won't believe that its lower in calories, fat, and cholesterol than traditional coffee cake. And the aroma from the baking cake is sure to rouse the sleepyheads at your house. Serve it warm from the oven-it's worth waking up for. :) Traditional coffe cake recipes call for at least 2 egg, but using just one whole egg and an egg white ensure that your cake will have a light, delicate texture. It also makes this even healthier.

Provided by Baking Latina Girl

Categories Breads

Time 1h

Yield 1 13 x 9-inch baking pan, 16 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
1/3 cup packed light brown sugar
1 teaspoon cinnamon
1/2 cup margarine or 1/2 cup butter
1 cup granulated sugar
1 large egg
1 large egg white
1 tablespoon grated lemon zest (its fine if you skip it, it gives extra flavor)
2 1/2 cups self-rising flour
1 1/4 cups reduced-fat milk (skim to 2% is fine)

Steps:

Preheat oven to 350 degrees F.
Grease and flour 13 x 9-inch caking pan.
Toss 2 cups blueberries, brown sugar, and cinnamon in small bowl until berries are coated.
Cream margarine/butter and granulated sugar with electric mixer at high speed until light and fluffy, about 4 minutes.
Add egg and egg white and beat 2 minutes. Beat in lemon zest.
Reduce speed to low. Add flour alternatively with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula.
DO NOT OVERBEAT! If you do, you will have a very though cake.
Spread half of batter into pan and sprinkle with blueberry mixture.
Spoon remaining batter on top, spreadinng evenly.
Swirl through batter several times with knike, then top with remaining 1/2 cup of blueberries.
Bake until toothpick inserted in center comes out with moist crumbs clinging, 40 to 45 minutes.
Cool in pan on wire rack 15 minutes (or eat it straight out of the oven).
Cut into 16 equal pieces.
Serve and enjoy!

BLUEBERRY SWIRL COFFEE CAKE

Blueberry Swirl Coffee Cake image

This looks like a lot of work, but it's really easy to make and delicious, too.

Provided by Roz Wenrich

Categories Fruit Breakfast

Time 1h5m

Number Of Ingredients 14

Ingredients

FILLING
1 can(s) blueberry pie filling
FOR CAKE
1 1/2 c sugar
1/2 c butter, softened
1/2 c shortening
1 1/2 tsp baking powder
1 tsp vanilla
1 tsp almond extract
4 large eggs
3 c flour
ICING
1 c confectioners' sugar
1-2 Tbsp milk

Steps:

1. To make the batter, cream the sugar, butter and shortening in the bowl of an electric mixer. Add the rest of the ingredients, one at a time, beating well after each addition.
2. Spread 2/3 of the batter into the bottom of a 9x13 inch pan that has been coated with cooking spray.
3. Spread the cooked canned fruit over the batter and then drop the remaining batter, by spoonfuls, onto the fruit.
4. Bake at 350 degrees for 30-35 minutes or until the cake as turned a light brown and a knife inserted in the center comes out without batter stuck to it (there will be filling stuck to it).
5. While the cake is baking, combine the confectioners sugar and milk in a small bowl with a whisk. You want the icing to be very thick, so add more confectioners sugar until you have a thick icing. Set the icing aside. When the cake has completely cooled, drizzle the icing over the top using a spoon.
6. When the cake has completely cooled, drizzle the icing over the top using a spoon.

Tips:

For a richer flavor, use dark roast coffee or espresso in the batter.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make the blueberry swirl, use fresh or frozen blueberries. If using frozen blueberries, thaw them before using.
Be careful not to overmix the batter. Overmixing can make the coffee cake tough.
For a crispy streusel topping, use cold butter and flour. You can also add chopped nuts or oats to the streusel.
Bake the coffee cake until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven.
Let the coffee cake cool for at least 15 minutes before slicing and serving.

Conclusion:

This blueberry swirl coffee cake is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. With its moist, tender crumb and sweet blueberry swirl, this coffee cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this blueberry swirl coffee cake a try. You won't be disappointed!