How To make Overnight Blueberry Coffee Cake
1 Egg
1/2 c Sugar + 2 t; divided
1 1/4 c All-purpose flour
2 ts Baking powder
3/4 ts Salt
3 tb Butter or margarine; melted
1 c Blueberries; fresh
In a mixing bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder, and salt; add alternately with milk to sugar mixture, beating w4ell after each addition. Stir in butter. Fold in berries. Pour into a greased 8 inch square baking pan; sprinkle with the remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 for 30 to 35 minutes. Source: Taste of Home Magazine: June/July 1995. -----
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How to make Blueberry COFFEE CAKE
A step-by-step recipe for classic coffee cake made with fresh blueberries and baked into a tart dough shell for a unique twist.
Cheers - Chef Scott
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Blueberry Coffee Cake Recipe
Hi guys, today I made a blueberry coffee cake and thought I would share it with you guys. As always if you try this recipe then let me know in the comments.
Ingredients-
560g self raising flour
125g caster sugar
2 tsp vanilla extract
250ml milk
2 eggs
125g butter
250g blueberries
Crumble Topping-
60g brown suagr
15g plain flour
25g cold butter
See you in my next video. x
How to Make Berry Crumb Coffee Cake | Delicious Recipes
#nadaskitchen #cake #dessert
Ever wondered how to make a perfect, but very easy berry crumb coffee cake to enjoy with family and friends? Now you can use this homemade berry crumb coffee cake recipe! Better yet, make that berry crumb coffee cake, all while using a very quick process that will demand no more than 5 minutes of individual cooking procedures. With this easy berry crumb coffee cake recipe, you can enjoy the same delicious treat without any hassle! Follow the steps in the description to get the best berry crumb coffee cake you can imagine, all thanks to Nada's Kitchen!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇⬇️⬇️⬇️
INGREDIENTS:
►1/4 cup light olive oil (70 ml)
►3 large eggs, room temp
►1 cup granulated sugar (200 gr)
►2 cups (260 grams) all-purpose flour
►2 1/2 tsp baking powder
►1 Tbsp lemon zest from 1 large lemon
►1 tsp vanilla
►1/3 cup (100 ml) club soda
►10 oz berries (300 - 400 gr or 2 1/2 cups)
Berry Cake Easy Topping:
►9 0 gr flour (3/4 cup)
►50 gr sugar (1/4 cup)
►4 Tbsp (55 grams) unsalted butter, softened
►1 /4 tsp salt
Bake at 350 F for 50 minutes
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0:00 Introduction
0:16 3 large eggs, room temp
0:36 1/4 cup light olive oil (70 ml)
0:50 cups (260 grams) all-purpose flour
1:24 1 Tbsp lemon zest from 1 large lemon
1:38 1 tsp vanilla
1:42 1/3 cup (100ml) club soda or lemon juice
3:31 10 oz berries (300 gr or 2 cups)
4:53 90 gr flour (3/4 cup)
4:57 50 gr sugar (1/4 cup)
5:01 Tbsp (55 grams) unsalted butter, softened
6:21 Bake at 350 °F for 50 minutes
Blueberry Coffee Cake!
This blueberry coffee cake is super delicious and easy to make! It is a moist, flavorful cake loaded with blueberries and topped with an amazing streusel crumb topping. This recipe makes 9 servings, and is perfect for breakfast, a snack, or whenever you want a tasty blueberry treat. Hope you enjoy, and remember to like this video, comment, and subscribe to my channel for more recipes!
Classic Crumb Cake Recipe
Learn how to make my homemade coffee cake recipe. A wonderful classic breakfast treat best made from scratch. A must try for any brunch, it's quick, easy and so delicious! One of my favorite easy recipes!
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WATCH MORE BREAKFAST TREATS!
Blueberry Waffles
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Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
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Cornbread Muffins with Raspberry Jam
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BETH'S CINNAMON COFFEE CAKE RECIPE
Serves 8
INGREDIENTS:
FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream
FOR THE FILLING:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans
Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish
METHOD:
Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9 spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Lemon Blueberry Overnight Breakfast Cake
My new Lemon Blueberry Overnight Breakfast Cake might be your new holiday morning favourite! Yes. A cake that you can tuck into the fridge and then bake up fresh and hot the next morning!