BLUEBERRY CRUNCH COFFEE CAKE RECIPES

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BLUEBERRY-CRUNCH COFFEE CAKE RECIPE - FOOD.COM



Blueberry-Crunch Coffee Cake Recipe - Food.com image

Make and share this Blueberry-Crunch Coffee Cake recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup light brown sugar, packed
1/3 cup unsifted all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, softened
1/3 cup pecans, finely chopped
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
2 large eggs
2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 teaspoons vanilla extract
1 1/2 cups frozen blueberries
confectioners' sugar, for dusting

Steps:

  • Mix together milk and vanilla extract; set aside.
  • Preheat oven to 350 degrees; grease 9-inch springform pan.
  • Coat inside evenly with flour; tap out excess flour.
  • Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
  • Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
  • With fork, stir in chopped pecans.
  • Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
  • Beat in eggs, 1 at a time, until blended.
  • Continue to beat 2-3 minutes, until light and fluffy.
  • In small bowl, mix flour, baking powder and salt.
  • With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
  • Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
  • Scatter frozen blueberries evenly over top.
  • Carefully spread remaining batter over berries (batter will just barely cover).
  • Crumble remaining Praline Crunch evenly over top.
  • Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
  • Let cake cool completely in wire pan on wire rack.
  • Remove sides and bottom of pan; place cake on platter, top side up.
  • Dust top with confectioners' sugar.

Nutrition Facts : Calories 320.9, FatContent 16.6, SaturatedFatContent 8.9, CholesterolContent 67, SodiumContent 181.9, CarbohydrateContent 39.6, FiberContent 1.6, SugarContent 19, ProteinContent 4.6

BLUEBERRY CRUNCH COFFEE CAKE RECIPE - FOOD.COM



Blueberry Crunch Coffee Cake Recipe - Food.com image

Make and share this Blueberry Crunch Coffee Cake recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup raw sugar or 3/4 cup demerara sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 vegetable oil
1 egg
1/2 cup milk
3/4 cup blueberries, fresh or thawed
1/3 cup brown sugar or 1/3 cup demerara sugar
1 tablespoon white flour or 1 tablespoon wheat flour
1 tablespoon rolled oats
1 teaspoon ground cinnamon
1/3 cup broken pecans or 1/3 cup walnuts
2 tablespoons softened butter

Steps:

  • Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
  • Pour into a greased 9-inch baking pan, then spread the berries over the batter.
  • Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
  • Bake at 375 degrees for 25 to 35 minutes or until center is set.

Nutrition Facts : Calories 368.3, FatContent 10.3, SaturatedFatContent 3.6, CholesterolContent 48.3, SodiumContent 365.1, CarbohydrateContent 65.6, FiberContent 3.6, SugarContent 38.3, ProteinContent 6.4

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