Muffins. The other day I realized there wasn't a coffee cake recipe on Eat, Live, Run. Streusel topping. In a large bowl, cream together the butter and sugar until light and fluffy. Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon. In another bowl, mix together the ingredients for the streusel and set aside. Gradually add egg mixture slowly, a little at a time. Put aluminum foil strips around edges of pie crust to keep from getting too brown. Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. To begin, make the streusel topping by combining the brown sugar, flour, cinnamon, and salt in a small bowl. Repeat. Fold in blueberries. Also, this recipe contains flavorful blueberries with an excellent pound cake-like texture. This is similar to coffee cake, but loaded with blueberries. Coffee Cake with Crumble Topping and Brown Sugar Glaze . Nov 25, 2013 - Raspberry Sour Cream Coffee Cake Muffins with Lemon Streusel Crumb Topping Grease a 13x9 inch baking pan. Fold in blueberries and then spread batter into prepared cake pan. Preheat oven to 350 degrees. Top the muffins with the remaining ½ cup blueberries then bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean. Made from butter, flour, sugar and sometimes nuts, streusel cooks into a topping similar to the American crisp and the British crumble, terms that are often used interchangeably. In a large bowl, cream the butter and sugar together using a hand mixer, scraping the sides of the bowls as needed. Top with remaining half of cake batter. Directions. Pour batter into pie crust and bake for 30 minutes. Add in eggs, milk, vanilla, and lemon zest. Add vanilla, and beat until combined. Butter bottom and sides of pan, then . Preheat the oven to 375 F. Into a medium bowl, sift together 2 cups of flour, the granulated sugar, baking powder, and salt. With the mixer on low speed, beat in about ½ of the flour mixture. Melt 1 cup butter in a small bowl in the microwave. Using an electric mixer (I used a stand mixer), cream the butter and sugar until light and fluffy. It is indeed the ultimate blueberry treat, especially for breakfast. Spread in lined 25cm spring form pan. Top evenly with half of the streusel mixture. Add the egg, milk and butter; beat well. Set aside. Featured Video. Make lemon streusel by combining sugar, flour and salt in a medium bowl. Sour Cream Blueberry Coffee Cake Recipe. Beat in egg and vanilla. Add eggs, milk and vanilla and mix until combined. Add cake flour, whole-wheat pastry flour, 3/4 cup sugar, baking powder, salt, canola oil, 3 tablespoons fat . Add mashed bananas. Add in the sifted flour, baking powder and salt, beat until incorporated. In a large bowl, cream butter and sugar until light and fluffy. Layer the batter and streusel mixture into each muffin cup by adding a portion of the batter, topped by a layer of the streusel then another layer of the batter and a final layer of streusel. While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork. Preheat the oven to 300F degrees. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. In a separate large bowl using an electric mixer on medium speed, beat the butter and sugar together until fluffy (about 2-3 minutes). Directions. Spread the batter into a greased 9x13-inch baking pan. Sprinkle crumb topping over cake. Add in the sour cream, egg, vanilla, and butter. In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, cardamom and salt. Rub in the butter with your fingertips until the mixture reaches a crumbly state. Add in butter and mix with paddle attachment until blended. Sprinkle streusel topping on top of pie and bake in 350 degree oven for 40-45 minutes. For the cake, in a large mixing bowl, combine the flour, sugar, slat, and baking powder. Beat 1 cup of sugar and ½ cup butter until creamy. Fold in 2 cups blueberries. Spray a bundt pan and dust with flour, shaking out excess flour and then set it aside. In a bowl, sift together the flour, baking powder and baking soda. Refrigerate until ready to use. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes. Bake at 350 degrees F for 50 to 60 minutes or until wooden pick inserted in the center comes out clean or with dry crumbs. The more crumbly the better. (The streusel should be the consistency of wet sand.) With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. tip damndelicious.net. I have five quarts, so i have been searching through pinterest for the perfect recipe. Step 2. Mix in cold butter until crumbly and sprinkle over top of coffee cake. This is a great recipe to whip up on the weekend, take to a friend's house for brunch or take to a church potluck. This might be more appropriately called blueberry streusel coffee cake because there is a streusel topping that gives it the perfect crunch in every bite. Step by Step Instructions to Make Sour Cream Blueberry Coffee Cake 9×13. How To Make blueberry sour cream coffee cake. Spoon batter into prepared pan. We haveContinue Reading Combine topping ingredients. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Mix in butter/sugar mixture into the dry ingredients. Although coffee cake is traditionally served at breakfast, I beleive they can be eaten any time of day. Bake in a 350°F oven for 40-45 minutes. of baking powder. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla. Add reserved flour mixture and the sour cream, and beat just until well combined. Preheat oven to 350 degrees. Prepare a 9 inch springform pan with cooking spray on sides and parchment paper on the bottom. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Layer the batter and streusel into the muffin cups: Spoon about 1 ½-2 tablespoons of batter into each muffin tin. Spread . 1. Add the flour, cinnamon and nuts; mix together. Using a stand mixer fitted with paddle, mix flour, sugar, baking powder, baking soda and salt on low speed until combined, then add butter and remaining . Step 1. Add the sour cream, vanilla, eggs, lemon zest, and the lemon juice to the bowl and mix until combined. Coffee Cake. Step 3 For the cake: In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a . Fold blueberries into the batter gently. A simple yet decadent Sour Cream Coffee Cake is the best recipe for a holiday breakfast or a special brunch. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish. Cream sugar and butter together in large mixing bowl bowl using an electric mixer. Add the flour, cinnamon, sugar and salt. I love a good sour cream coffee cake piled high with cinnamon streusel topping. To make the topping: Add the flour, brown sugar, and cinnamon to a large mixing bowl and whisk until well combined. Sour Cream Coffee Cake Streusel Muffins. Grease a muffin tin with non stick cooking spray or with muffin liners. In a medium bowl, whisk together the flour, brown sugar and cinnamon. Fold in blueberries. Sour Cream Coffee Cake with Blueberries. Add in lemon zest and stir to combine. baking pan or dish. 1/2 tsp. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. I was going for blueberry bread, but the result was more like a Sara Lee pound cake with a lovely crust and big, fat, blueberries. Beat in eggs and vanilla until blended. Add the sour cream, oil, and vanilla and whisk to combine. Grease a muffin pan with cooking spray. Ingredients: 2 cups of AP Flour. 2. Bake in preheated oven for about 45-50 minutes or longer if needed until the center is just set. Cake. Add topping to batter. The sour cream makes the coffee cake tender and spongy. To prepare the streusel topping: Melt the butter in a small bowl in the microwave. Streusel Topping Instructions: In a bowl combine all the ingredients for the streusel and mix with a fork or your hands until the mixture becomes crumbly. In a medium mixing bowl, whisk together the eggs and sugar until fluffy. Add the sour cream and sugar mixture to the apples and fold in gently to combine. Set aside. Add in the cream cheese filling with some fresh blueberries and you have your new favorite coffee cake for a special breakfast, brunch, or dessert. For the streusel: In a food porcessor, process the flour, sugar, 1/4 c. of the brown sugar and cinnamon for 15 seconds. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Bake the cake for about 40 minutes (in the tube pan), or 30 to 35 minutes in the 9" x 13" or cake pans, or until a toothpick inserted into the center of the cake comes out clean. Adjust oven rack to lowest position and heat oven to 350 °F and grease and flour a 16-cup tube or Bundt pan. In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Pour in half the batter, sprinkle with half streusel topping. Gently fold into the batter. of salt. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Streusel Streusel: 1/2 cup all purpose flour 3/4 cup light brown . Step 2. Add in butter and combine fully. Beat in eggs one at a time. In a separate mixing bowl, beat cream cheese with sugar and egg until light and fluffy, about 3-5 minutes. It makes the perfect breakfast, snack or dessert. The sour cream helps keep the cake moist and the streusel topping is what differentiates it from being a standard gluten free dessert cake to a blueberry crumb cake that you can eat for breakfast. I wanted a blueberry sour cream bundt cake and this is what i chose. 1. In the bowl of an electric mixer, combine the flour, sugar, baking powder and salt. Reserve ¾ of cinnamon and sugar for the middle of the cake and the remainder to mix into the streusel. For the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. Blueberry Sour Cream Loaf Cake was a result of my attempt to bake our favorite blueberry muffin recipe in a loaf pan. Mix well after each time. Step 1 for the cake:Step 2 for the streusel:The coffee cake batter requires the paddle attachment on the stand mixer.The ina garten blueberry coffee cake muffins recipe is bursting with delicious berries and includes one ingredient she uses so the muffins are never dry — adding 1 cup of sour cream to the batter. This Blueberry Coffee Cake with streusel topping is made with sour cream, plump fresh blueberries, and crunchy cinnamon streusel. Gently fold in 1 cup of blueberries. Preheat oven to 350 degrees. To get started you will need 1/2 cup of oil, 3/4 cup of sugar, 2 eggs, 1 cup of sour cream, 1 teaspoon of baking powder, 1 teaspoon of soda, 1/2 teaspoon of salt, 2 cups of flour, 1 teaspoon . Stir in sour cream and vanilla extract. 1 - 1/2 sticks of butter, softened. For topping, combine sugar and cinnamon. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Cut in 1/3 cup of butter with a pastry blender to make a fine crumbly mixture. Batter will be thick and sticky. Instructions. Butter and flour a 9-inch nonstick tube pan. Tender and moist, with a ribbon of blueberries and a crumbly cinnamon topping, this not-too-sweet Blueberry sour cream coffee cake is the perfect accompaniment to a leisurely cup of coffee or tea. Unlike most crumb cake recipes, this one can easily be mixed by hand, because the cake batter includes oil instead of butter. Preheat the oven to 350°F (180°C). Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. The cake is dense yet light, soft and extremely moist. Add vanilla. This Blueberry Sour Cream Coffee Cake is super moist, loaded with blueberries and topped with a thick crumb topping. Mix well to incorporate and set aside. Blueberry sour cream coffee cake martha stewart. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Blueberry Cream Cheese Coffee Cake is an easy coffee cake recipe with three layers of tender cake, silky cream cheese and almond streusel topping. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Blend the flour, baking soda, and baking powder - set aside. Place the springlform pan on a baking sheet (to catch any leaks) in the middle of the oven. Allow cake to fully cool before serving. Then alternate adding the dry and wet ingredients. Toss remaining cup blueberries with the crumb topping. Stir in sour cream and vanilla. In a small bowl, whisk together sour cream and baking soda. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. 1/2 cup of . In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugars; beat until light and fluffy, about 3 minutes. Spread half the batter into a greased 13x9-in. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Add butter and remaining sour cream. Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. 1 egg. Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides. In another bowl combine the streusel ingredients and set aside. Gently fold in blueberries. In addition to the decadence of having two layers of streusel the cake when cut is a stunner the sour cream is a wonderful addition to keep the cake sour . A layer of jammy blueberries and addictive salty-sweet streusel take it over the top . Cake: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt; set aside. Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter. Add cake batter to a greased 9 inch square pan. Add flour, salt, cinnamon, baking powder and baking soda to a large bowl. Sure, there's a cherry vanilla breakfast cake and a whole grain buttery blueberry breakfast cake, but there's not a simple old-fashioned streusel topped coffee cake.. Well, now there is. 2 tsp. Remove the oven and cool. Take care not to pile too much in the center of the cake or it may sink a bit. Then stir in the sour cream. Step 1. Add the beaten egg and milk; stir just until dry ingredients are moistened. Step 3. Add the flour and baking powder to a medium size mixing bowl, mix together well and set aside. Or snack. It's yummy for breakfast, or any time you want a blueberry treat.. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Set aside. Next, add the yogurt and vanilla. To prepare the streusel, add flour, brown sugar, cinnamon, melted butter and salt to a medium sized bowl and mix with a fork until all ingredients are incorporated and crumbly. Preheat oven to 350°F with rack in middle. Spread the blueberries over the cream cheese. I used sour cream instead of buttermilk in this coffee cake. Pour over batter. Sprinkle the topping evenly on top of the cake batter. Mix with a fork to combine leaving some large clumps. Toss the blueberries with a tablespoon of flour and stir into the batter. Advertisement. This Blueberry Sour Cream Coffee Cake is super moist, loaded with blueberries and topped with a thick crumb topping. Stir to combine. Or in my case all three.plus dessert. Preheat oven to 375°. Add flour and mix with hands until fully combined. Step 1 For the cake: Preheat the oven to 350 degrees F. Line an 8-inch round baking pan with parchment paper and lightly grease. For the topping, mix sugars with cinnamon and salt. Set aside. Blueberry cream cheese coffee cake is soft and moist with a buttery sour cream crust and a streusel topping. Combine the flour, baking powder, and salt; stir into the batter just until blended. Bake in a 350 degree oven for 50-55 minutes. Preheat the oven to 325F. Set aside. The sour cream makes the coffee cake tender and spongy. In a bowl, cream together butter and sugar. 1 cup of sugar. Preheat oven to 350 degrees F. Grease a 10" tube pan (with removable bottom), 9x13 baking pan or two 8x2 round pans. First and foremost, whisk in a mixing bowl the brown sugar, flour, cinnamon, and salt. Add in butter and using a pastry blender, work the mixture until it resembles small pebbles. Add to butter mixture, alternating with the sour cream in three different batches, mixing only until combined. In a larger mixing bowl, stir together the flour, baking powder, baking soda, and salt. Sour Cream Blueberry Coffee Cake with Brown Sugar Streusel Cake 2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 cup butter, room temperature 1 cup sugar 2 large eggs 1 tsp vanilla extract 1 cup sour cream 6-8 oz blueberries, fresh or frozen. This blueberry coffee cake, made with sour cream and topped with an almond streusel for crunch, is a simple cake bursting with juicy fruit. Step 1. baking dish. In a stand mixer, place all ingredients into the bowl and with the paddle attachment mix on low to medium speed until crumbly. Using your fingers, mix until no lumps of brown sugar remain, then add the cold butter. of vanilla extract. The rich butter cake includes cinnamon pecan streusel for a surprise filling and a crunchy crumb topping, and is finished with a drizzle of icing. How To Make Blueberry Coffee Cake. It was sweet, light textured and didn't require any sort of icing or streusel. Crumb Topping. Preheat oven to 350 degrees F. Spray 9-inch square baking dish with baking spray. Spoon the filling into the prepared crust; set aside. Coat a 9x9x2-inch square baking dish (or similar round pan) with canola cooking spray. x 9-in. This gluten-free blueberry coffee cake gets a tender crumb from butter and sour cream and earthy flavor from brown sugar, oat, and sorghum flours. Beat in the eggs, sour cream and vanilla. Mix until well combined. Put the batter into the greased loaf pan. Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Set aside. Stir in flour mixture. Preheat the oven 400 degrees Fahrenheit. Slowly beat the flour mixture into the sour cream mixture. Advertisement. Pour into the prepared pan(s); sprinkle the lemon streusel evenly on top. Place the remaining blueberries evenly on top of the muffins. Spoon remaining batter evenly over the streusel, then top with remaining streusel. Streusel can be sprinkled over muffins, cupcakes, pies or fresh, soft fruit before baking. Next, whisk 1 cup sour cream, eggs, and vanilla together in bowl. Put about 2/3 of batter in prepared baking dish. Make the Streusel. The flavor of the blueberries and a crunchy cinnamon streusel topping. In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Add in sour cream a little at a time and mix together. Step 2. Add 1 egg and beat until smooth. Cake: 2 cups all purpose flour + additional for tossing with blueberries 1 t. baking soda 1/2 t. salt 1/4 t. nutmeg 3/4 cup butter, room temperature 3/4 cup sugar 2 . Using a rubber spatula or wooden spoon, mix in sour cream until just combined. Gently fold in the blueberries until well distributed throughout the batter. Blueberry Buckle {Vintage Cake Recipe} The Best Cake … 8 hours ago Preheat the oven to 350º Fahrenheit. Prepare the Cake. Streusel Topped Blueberry Bread May 1st in Italy is the equivalent to Labour day in Canada and the United States, so needless to say it is considered a biggie here. 2 tsp. Combine the remaining 1/4 cup sugar and 3/4 cup flour for streusel topping in small mixing bowl. In a bowl combine your flour, baking soda, and salt. Remove pie from the oven and sprinkle on the . Add the egg and beat well. In a small bowl toss the blueberries with 1 tsp flour and add to the cake batter. Gently fold in the blueberries and pecans. Line 12 muffin cups with muffin papers or spray with cooking spray. Bake as directed for your cake. The sour cream adds an extra layer of moistness, tenderness, and flavor to the cake, causing it to have a texture that's a bit less crumbly and denser while still remaining classically "coffee cake" in its bite. In a small bowl mix the sugar and butter together with a fork. Step 3. Pour into a greased 13-in. Preheat oven to 350 degrees. Add the eggs and beat until incorporated. Spray a 9x13-inch pan with nonstick cooking spray and set aside. Instructions. With that, make sure to remove any brown sugar lumps. Add the butter, and using a fork, mash the mixture together until well combined. Blueberry Bread, is the perfect way to bake with blueberries, a delicious blueberry filled sweet loaf, with a yummy Streusel Topping, perfect anytime. How to make blueberry sour cream coffee cake. Beat in the eggs one at a time. Instructions. Dollop with remaining batter and sprinkle with . Stir together the streusel ingredients and crumble over the batter. Grease a 9 inch baking pan or spring form pan. This one is next level, though, because it's filled with fresh blueberries to make it even more special. It makes the perfect breakfast, snack or dessert. Or brunch. Stir in the sour cream, vanilla, and almond extract. Sprinkle the streusel mixture over the berries. Add streusel topping mixture to the tops of your cake or muffins gently pressing everything down. Cranberry Sour Cream Coffee Cake with Streusel Topping Recipe. Top with streusel. This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. In a small bowl, combine the cinnamon and sugar and set aside. Add in the vanilla extract, then beat in the eggs 1 at a time. Blueberry Coffee Cake Streusel: 1/4 cup granulated sugar 3 T. brown sugar 1/2 cup pecans, toasted and chopped 2 t. vanilla 1/2 t. cinnamon Toss ingredients together and set aside. I used sour cream instead of buttermilk in this coffee cake. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. Mix together the sour cream, egg yolks, sugar and vanilla and pour over the berries. Spray an 8×8″ baking pan with cooking spray. In a large mixing bowl, add in the cake mix and dry pudding mix. In a stand mixer with the paddle attachment cream butter and both sugars, 2-3 minutes. Then, cut in the butter chunks using a pastry blender or a fork. The great thing about coffee cakes is they're really simple to make. Stir in blueberries. Step 2 For the Streusel: in a small mixing bowl add the sugar, brown sugar, cinnamon, melted butter and flour. A slice of this blueberry crumb cake is the perfect morning treat to wake up to. To what is remaining in the processor, add the butter & chopped . Carefully fold in the blueberries. Enjoy a super-moist and yummy sour cream blueberry coffee cake 9×13, topped with delicious crumb streusel and a hint of tasty cinnamon. Make the streusel: Preheat oven to 350°F. Preheat the oven to 350F. With the blueberries sprinkles in the center and then finally dressed with a layer of streusel crumble, this blueberry streusel . Remove 1-1/4 cups of the mixture, place in another bowl & add the remaining 1/4 cup of brown sugar and set aside.
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