Blueberry Coffee Cake
Blueberry coffee cake is an old-fashioned favorite is moist and delicious, loaded with fresh, juicy blueberries, a layer of sweet cake, and a crumb topping that is the best. A homemade, baked from scratch classic, this traditional Southern recipe is perfect for breakfast, brunch, as a snack or dessert — with a cuppa hot coffee, of course! You’ll love the flavor of this blueberry coffee cake recipe plus how quick and easy it is to make.
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
1/4 cup butter
3/4 cup sugar + 2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cup flour
3 teaspoon baking powder
3/4 cup milk
2 tablespoon brown sugar
2 teaspoon cinnamon
2 cups blueberries
INSTRUCTIONS
First, preheat your oven to 350 degrees.
Start by creaming the butter and 3/4 cup of sugar, then add egg, and mix well. Add vanilla.
Next, add flour and baking powder, alternating with milk.
Spread half the batter in a greased 8x8 pan.
Combine blueberries with two tablespoons of sugar and spread over the batter.
For the topping, mix two tablespoons brown sugar with two teaspoons cinnamon.
Add the remaining batter and sprinkle the top with the topping mixture.
Bake for 45-50 minutes in an oven at 350 degrees.
Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!!
SUBSCRIBE to my channel:
FACEBOOK: Spaceships and Laser Beams
INSTAGRAM: spaceshipsandlaserbeams
PINTEREST: spaceshipslb
TWITTER: @SpaceshipsLB
CONTACT US: layne@spaceshipsandlaserbeams.com
⭐️⭐️⭐️⭐️⭐️⭐️
Spaceships and Laser Beams celebrates a life filled with boyish charm in every way. You'll find us sharing the best ideas for food, DIY, family life, travel and more!
Easy Blueberry Tea Cake WITHOUT Butter
Blueberry Tea Cake makes a wonderful mid-afternoon snack with a cup of your favourite tea or coffee. I love this cake because it’s not overly sweet and the fresh flavour of the blueberries. I also love that his cake is made without butter and with pantry staples! So good, but so simple.
Written Recipe:
This cake is one of the easiest cakes to make. There is little that can go wrong if you follow the recipe. This recipe contains no butter, does not require a beater - such a super simple cake that is great start for beginners.
Don't like blueberries? Swap out them for any fruit you like. Apples, peaches, pear etc.
RECIPE
All purpose flour - 1 ½ cup
Baking Powder - 2 teaspoons
Sugar - ¾ cup
Eggs - 2
Vanilla - 1 tablespoon
Oil - ½ cup
Yogurt - ½ cup
Blueberry - 1 cup
For Crumble:
Sugar - ½ cup
Flour - ¼ cup
Melted Butter - 3 Tbsp
Bake in the oven at 180c for 30 mins
For Drizzle:
Icing Sugar - ⅓ cup
Water - 2 teaspoon
BEST EVER Blueberry Coffee Cake
FULL RECIPE:
#recipe #baking #cake
This blueberry coffee cake isn’t just for coffee time!! A moist, tender cake loaded with blueberries – and a crunchy on-the-outside, soft on-the-inside crumb topping – makes for the best breakfast, dessert or afternoon coffee/tea snack!
⭐⭐
SUBSCRIBE for recipes every week!
⭐⭐
Music by:
⭐⭐
Instagram, Facebook & Pinterest: @TastefullyGrace
TastefullyGrace.com for ALL recipes
#recipes #coffee #coffeecake #crumbcake #blueberries
#Blueberry Snack #Cake Recipe - Amy Lynn's Kitchen
Get the recipe:
This recipe is easy to throw together and it makes a light, fluffy cake.
SUBSCRIBE FOR NEW VIDEOS:
SOCIAL NETWORKS:
Instagram:
Facebook:
Twitter:
Pinterest:
Thank you for subscribing! Happy Cooking!
Valerie Bertinelli's Lemon Blueberry Snacking Cake | Valerie's Home Cooking | Food Network
Valerie adds fresh lemon zest & juice to blueberry compote for this bright, fruity and tangy spring cake!
Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking:
Get the recipe ▶
Subscribe to Food Network ▶
Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Blueberry Snacking Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 2 hr 25 min (includes cooling time)
Active: 45 min
Yield: 12 servings
Ingredients
Blueberry Compote:
1 1/4 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated sugar
Lemon Cake:
Nonstick cooking spray, for the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup whole milk, at room temperature
1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons)
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
Lemon Cream Cheese Frosting, recipe follows
3/4 cup fresh blueberries
Lemon Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 cups confectioners' sugar
Directions
Directions
To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
Serve immediately or cover and leave at room temperature until ready to serve.
Lemon Cream Cheese Frosting:
Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #LemonBlueberrySnackingCake
Valerie Bertinelli's Lemon Blueberry Snacking Cake | Valerie's Home Cooking | Food Network
Best blueberry bundt cake you will ever have! Takes 5 minutes to prep. Made with simple ingredients.
So easy, so moist, the best cake with coffee, tea or plain as a snack.
Blueberry Cake Recipe
Ingredients
▢ 3 cups All purpose flour
▢ 5 whole eggs large
▢ 2 cups granulated cane sugar
▢ 1 cup canola or vegetable oil (avocado or light tasting olive oil work as well)
▢ 2 tbsps. baking powder packed
▢ 2 tbsps. vanilla extract
▢ ¼ tsp. salt
▢ 2 cups fresh blueberries medium or small size
▢ 2 tbsps. flour for dusting the blueberries
▢ 1 cup milk whole
▢ ½ tsp. lemon zest optional
▢ baking spray not pam, actual baking spray
Instructions
Preheat oven to 350 F.
Make your cake batter: Using an electrical whisk, whisk the eggs, vanilla extract and sugar for 2-3 minutes until the mixture doubles up and becomes light in color and fluffy.
Dry ingredients: Add in the flour, baking powder and dash of salt. Whisk for a couple minutes until well incorporated. Turn off them mixer and allow the cake batter to rest for about 5 minutes.
Add blueberries: Coat the blueberries with some flour. If the blueberries are dry, spray a little with some baking spray and add in the flour. this should help them bond with the flour. Fold in 90% of your blueberries into the cake batter.
Add the batter to the Bundt pan: Spray the Bundt pan with some baking spray and pour in the batter and top with the remainder of your blueberries.
Bake: Place you Bundt pan in the oven on the middle rack at 350 F degrees for 50 minutes. Typically you would want to check the cake batter at around 45 minutes with a wooden skewer to make sure it's not cooked already. Some ovens are different than others.
Allow to cool: Once the cake has cooled down, transfer to a serving dish and enjoy!