Best 8 Blueberry Swirl Coffee Cake Healthy Recipes

BLUEBERRY SWIRL COFFEE CAKE

Steps:

• Sift together the flour and baking powder and set aside.
• In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs , sugar and vanilla extract on high speed until foamy and slightly stiffened.
• Mix together the melted butter and vegetable oil in a measuring cup with a spout.
• Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
• Mix together the whipping cream, milk and lemon juice and add slowly to the mixing bowl continuing to mix but at a reduced speed.
• Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about a few lumps in the batter, they are fine.
• Pour the batter into a greased and floured 9 inch springform pan or a tube pan. Dot the surface of the batter, a heaping tablespoon at a time with the blueberry jam.
• Using the handle of a wooden spoon, swirl the jam through the batter.
• Using your fingers, combine all ingredients in a small bowl and work the butter completely through the other ingredients until the mixture resembles a coarse meal.
• Sprinkle streusel topping over the entire surface of the cake batter in the pan.
• Bake at 325 degrees F for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes before drizzling with vanilla glaze and serving.
• Whisk all three ingredients together until smooth and drizzle over the coffee cake.

BLUEBERRY SWIRL COFFEE CAKE

Steps:

• Wash the blueberries in a large colander then place them in a large pot of boiling water. Once the water returns to a boil, immediately turn off the heat.
• Remove the blueberries with a slotted spoon, placing them in a bowl covered with a clean kitchen towel to stay warm. Alternatively, you can run the blanched blueberries through the same colander to drain the juices, then place in a bowl and cover to keep warm.
• In a large saute or sauce pan, combine the granulated sugar, Clear Jel, water, and lemon juice, stirring constantly over medium heat until the granulated sugar and Clear Jel dissolves.
• Continue to stir until the mixture thickens and turns into the clear-like gel filling, about 7-8 minutes.
• Remove from heat, then add in the blanched blueberries, stirring until fully mixed.
• Place the blueberry filling in a medium-size bowl (preferably glass) to cool completely before using in the coffee cake. If not using right away, still cool completely, then place in a tightly sealed container, and refrigerate it for up to a week.
• Adjust your oven to the 2nd level position (just above center) and preheat the oven to 350ºF. Generously spray a 13 inch x 9 inch baking pan with a flour-based baking spray. You may wish to also add a parchment paper sleeve to the pan as well. If adding, lightly respray the top before adding the batter.
• In a medium-size bowl, whisk together the all-purpose flour and baking powder. Set to the side.
• Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter and vegetable shortening on medium-high speed until well smooth and creamy.
• Add in the granulated sugar, vanilla extract, and almond extract. Scrape down the sides of the bowl as needed. Then add in the eggs.
• Reduce the mixer speed to low, gradually adding in the whisked dry ingredients until just combined. Be careful not to over mix the batter.
• Spread 2/3 of the batter into the bottom of the prepared 13 inch x 9 inch baking pan, reserving the rest for the topping.
• Top with the homemade blueberry pie filling, then drop spoonfuls of the remaining batter over the top.
• Place in the oven and bake for 43-45 minutes at 350ºF or until the top is a light golden brown.
• While the coffee cake is still warm, drizzle with the simple glaze.
• In a small bowl, whisk together the powdered sugar and milk.
• Drizzle over the warm blueberry swirl coffee cake, cut into squares, and enjoy!

BLUEBERRY-SWIRL COFFEE CAKE (HEALTHY)

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!

SUGAR FREE BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
• In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

BLUEBERRY BUTTERMILK COFFEECAKE

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.

BLUEBERRY STREUSEL COFFEE CAKE

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.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY SWIRL CAKE

Steps:

• Beat egg whites until frothy; gradually beat in 1/2 C sugar.
• Continue beating until very stiff and glassy.
• Sift remaining sugar, flour, baking powder and salt in to another bowl.
• Add canola oil, half of milk, and vanilla.
• Beat one minute at medium speed, scraping sides and bottom of bowl frequently.
• Add remaining milk and egg white meringue.
• Fold in blueberries (if very large, cut into quarters or halves).
• Pour into greased, floured 9" cake pans.
• Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean.
• Cool.
• Frost with cream cheese frosting and swirl with blueberry mixture.
• Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy.
• Place one cake layer bottom-side up on plate; spread with frosting.
• Place second layer right-side up and frost top and side of cake.
• Swirl top with cooled blueberry mixture.
• Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear.
• Cool, and swirl on top of cake.