How To make Blueberry Coffeecake
3/4 c Sugar
1/3 c Butter
2 lg Eggs
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/3 c Milk
2 c Blueberries *
1/2 c Sugar
1/3 c Flour
1/2 ts Cinnamon
1/4 c Butter
Cream first 2 ingredients together. Add eggs. Sift flour, baking powder and salt together, and add alternately with milk. Stir in berries. Spread into a well-buttered 9x12-inch pan. Blend the last 4 ingredients, and sprinkle on top. Bake at 375 degrees 25 to 30 minutes. Frozen berries (*) may be used. Be sure to rinse and pat dry before blending them into the batter...or the juice will turn the batter blue. (Most of a 12 oz. bag makes 2 cups.) Source: Lori Norman, Prodigy - Wis/Gramma MM by Sandy Brinks. -----
How To make Blueberry Coffeecake's Videos
Blueberry Coffee Cake
This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and cream cheese glaze.
full recipe:
Ingredients
Streusel
1 cup all-purpose flour (127 grams)
1/3 cup granulated sugar (63 grams)
1/3 cup brown sugar (73 grams)
1/2 cup unsalted butter, room temperature (113 grams)
Blueberries
1 1/2 cups blueberries, fresh or frozen (285 grams)
2 tsp all-purpose flour
Coffee Cake
2 cups all-purpose flour (254 grams)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp unsalted butter, room temperature (85 grams)
2 tbsp vegetable oil (30 ml)
1 cup granulated sugar (200 grams)
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup sour cream (245 grams)
Glaze
1/4 cup cream cheese, at room temperature (56 grams)
1 tbsp unsalted butter (14 grams)
1/4 cup powdered sugar (31 grams)
1-3 tbsp milk
How to Make Ina's Blueberry Crumb Cake | Food Network
Ina bakes a lemon-infused blueberry cake with a buttery streusel topping.
This video is part of Barefoot Contessa, hosted by Ina Garten.
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Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
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????PRINT THIS BLUEBERRY CAKE RECIPE:
Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional
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Title: Love & Best Dishes: Granite Steps Country Blueberry Coffee Cake Recipe
Love & Best Dishes: Granite Steps Country Blueberry Coffee Cake - An old friend of Paula’s shared a special recipe that she's showin' off today and it's perfect to enjoy as a breakfast meal or to share with guests...Granite Steps Country Blueberry Coffee Cake!
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Sour Cream Blueberry Coffee Cake - Steph’s Stove
Sour Cream Blueberry Coffee Cake
1 cup butter (2 sticks), softened
2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
⅛ cup all-purpose flour (to dust blueberries)
1 teaspoon baking powder
¼ teaspoon fine sea salt
1 cup fresh blueberries
½ cup light brown sugar
1 teaspoon cinnamon
½ cup chopped walnuts
Preheat the oven to 350°. Using butter, grease a 9-inch bundt pan and dust with flour. Place the bundt pan in the refrigerator while preparing the cake. This will allow the butter to stay in place and for an easier release.
In a stand mixer cream butter and sugar until light in color. Add eggs, one at a time, blending until all each egg is fully incorporated. Add the sour cream and vanilla. Blend just to incorporate but do not over mix.
In a separate container add flour, baking powder, and salt. Mix by hand to incorporate and add to the sugar mixture. Mixing only enough to incorporate the wet and dry mixture…do not overmix.
In a medium bowl add ⅛ cup flour with blueberries and toss to coat the berries. This will prevent the blueberries from falling to the bottom of the cake. By hand gently fold the coated blueberries into the cake batter.
Remove the bundt pan from the refrigerator and add ½ of the cake batter to the bottom of the bundt pan. In a small container combine the brown sugar, cinnamon, and walnuts. Sprinkle the sugar mixture over the cake batter, reserving about 2 tablespoons for the top. Add the remaining cake batter over the sugar mixture and sprinkle the cake top with remaining sugar mixture. Using a butter knife, swirl the batter to distribute the sugar layer. Smooth the top, if needed, and bake for 45-55 minutes. Cake will be done when a skewer inserted into the cake comes out clean and the internal temperature is 200-205°.
Remove from the oven and allow to cool on a wire rack for approximately 30 minutes. Invert onto a plate and enjoy!
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#sourcreamblueberrycoffeecake #sourcream #blueberry #cake #coffeecake #coffeecakerecipe #blueberrysourcreamcoffeecake #blueberryrecipe #cakerecipe #walnuts #coffeecakewithnuts #blueberrycake #recipe #dessert #howtomake #stepbystep #simpleingredients #easyrecipe #youtubevideo #newvideo #subscribers #StephsStove #MakingMemoriesOneDishAtATime
#blueberryrecipe #blueberries
Quick Recipe: Vegan Blueberry Coffee Cake
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I partnered with Kroger to create this recipe for Women’s History Month! This is a vegan-friendly version of my mom’s Blueberry Lemon Coffee Cake. #sponsored #FreshForEveryone
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Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.