BLUEBERRY COFFEE CAKE WITH CAKE MIX RECIPES

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BLUEBERRY SOUR CREAM COFFEE CAKE | ALLRECIPES



Blueberry Sour Cream Coffee Cake | Allrecipes image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts    Fruit Desserts    Blueberry Dessert Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9 inch Bundt cake

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1?? cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, CarbohydrateContent 59.5 g, CholesterolContent 80.1 mg, FatContent 24 g, FiberContent 1.3 g, ProteinContent 4.1 g, SaturatedFatContent 12.8 g, SodiumContent 222.9 mg, SugarContent 44.4 g

BLUEBERRY COFFEE CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Blueberry Coffee Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 1 hours 10 minutes

Cook Time 25 minutes

Yield 16 servings

Number Of Ingredients 17

5 tablespoons salted butter, softened, plus more for greasing the pan
2 cups all-purpose flour 
2 heaping teaspoons baking powder 
1/2 teaspoon ground cinnamon 
1/2 teaspoon salt 
3/4 cup sugar 
1 large egg 
1/2 teaspoon vanilla extract 
3/4 cup whole milk 
2 cups fresh blueberries 
1/2 cup all-purpose flour
1/2 cup sugar 
6 tablespoons salted butter 
1/2 teaspoon cinnamon 
1/4 teaspoon salt 
Sugar, for sprinkling 
Softened butter, for serving

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
  • Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
  • Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
  • For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
  • Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

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