Are the recipe ingredient amounts correct? This blueberry coffee cake is moist and topped with a sweet cinnamon streusel topping. ...and it took me 50 min to bake, so use the tried and true toothpick method. Next time, I'll shake in flour 1st. Sprinkle evenly with 1 cup blueberries. I fortunately read the reviews before making this. Next time I will put it in a small loaf pan, or brownie dish. vanilla for an equivalent quantity of the milk. Very easy and light...a nice way to use fresh blueberries from the garden. I'm not into really sweet desserts so this was perfect. I didn't have any problems with the berries sinking. I did not know how to make a cake but with the Cook and stir for 2 minutes more. The taste was fine, because it just tasted like blueberries...lots of blueberries.

Tasted great this way though. It was a little gooey in the middle. Your email address will not be published. Information is not currently available for this nutrient. Outstanding, delicious, and easy to make. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.

sugar + 3 Tbsp. I didn't bother with the turbinado sugar and was glad I didn't becuase by the second day the cake got even more moist and I think having soggy sugar on top would have been yucky. Amount is based on available nutrient data. Made to recipe but took your suggestions to dust the berries with flour and to use a 9" springform pan. The cake looked pretty and tasted awesome! It will be good warmed up and served with ice cream though! Most people won't think twice about serving basic cornbread when is on the table. Do not unthaw the berries. Grease and flour a 9 inch springform pan. Ugh - rewrite so it works - haven't tasted yet but really?? Thanks anyway but I probably won't make it again.

Third, I added 2 T almond extract to the batter...the house smelled wonderful as it cooked for about 50 minutes.

Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Highly recommended. Stir frequently, but careful not to crush the berries, bring to a low boil. This recipe reminds me of a Blueberry Muffin recipe, except it’s in cake form. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I didn't have buttermilk, so I used a half cup sour cream mixed with a half cup ultra skim milk.

Turns out wonder, moist, and oh so delicious that I almost hate having to share with my family ;). I made three alternations. I made this this morning. Combine flour, baking powder, soda, and salt, stirring with a whisk. I would like to recommend this cake to all my friends. Add comma separated list of ingredients to exclude from recipe. This is the second time I made this--I actually forgot I had made it before with poor results until I did it again! Everyone loved it! thanks a ton Donean! Add egg, vanilla and milk; mix well. Set aside. The berries did sink. I substitute the buttermilk with plain Greek yogurt.

(i also nixed the cinnamon in the streusel just cause that seemed sorta outta sorts with blueberry to me) just remember to try not to mix too much before incorporating the blueberries and to throw the batter into the pan directly afterwards so the berries don't have time to settle out last variation i can attest to is using a tube pan and layering the streusel on top about 5 or 10 minutes before the cake was done after the cake had set sufficiently so that i didn't deform it (unlike the first time). Cut in butter until crumbly. Some people never learn...! Very pretty in my glass cake keeper(I like that it took a springform pan as it was pretty enough to serve to company) It was easy to make and dissappeared quickly even though I forgot to add the cinnamon. 1 ½ cups all-purpose flour (about 6 3/4 ounces). Most berries sunk, but the cake itself was pretty good. Both times, this cake was undercooked in the center-even though I added time. I might try lemon juice and zest next time instead of the vanilla to give it a little brightness. I think the buttermilk, butter, and blueberry measurements are off,Cooking Light published a blueberry CRUMBCAKE recipe in 2008. This batter will be thick. That said, it was tasty and went over well with the co-workers at the morning meeting I took it to. The middle ones did sink to the bottom but the cake stayed together and was delicious. I'll probably stick to the 9" square pan for the 3rd round...hopefully it'll turn out perfect that time! I've made this twice with no problems. Unfortunately, I ignored both and made it. I added 1 tsp vanilla & 1/2 tsp almond extract. Directions. Delicious, light, fluffy, moist! this link is to an external site that may or may not meet accessibility guidelines. I reduced the blueberries to 1 1/2 cups, and reduced the buttermilk to 1 cup (I was using the dried Saco stuff, so added the full 4 T. of powder, but only about 3/4 cup water). I used fresh blueberries so I followed the notes at the bottom. 1 teaspoon cinnamon + 3 Tbsp. Be sure to use fresh blueberries so you don't get the bleeding from frozen blueberries. Try it again everyone who low starred it. Sift together the flour, baking powder and salt. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Came right out of the pan after 10 minutes. Beat in the flour mixture alternately with the milk, mixing just until incorporated. I used fresh blueberries and followed the recipe exactly.

The buttermilk adds tang, too. 4 cups fresh blueberries  (frozen work too), 4 tablespoons cornstarch  (mixed with 6 tablespoons cold water), 6 tablespoons unsalted butter  (softened). Spectacular!! Still tasted good however, so I made another thinking that I had not baked it long enough or too many blueberries. I think this recipe is underrated. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 10 minutes. This cake definitely works with full fat buttermilk!

The kids loved it, the parents loved it, and the grandparents loved it! It's an addicting cake, my whole family loved it. I cooked it on 350 for approx. It was after dinner and all I had for berries was frozen mixed berries (no sugar added) so I used those instead of the fresh blueberries. Bake at 350 degrees F for 40 minutes, or until wooden inserted in centre  comes out clean. It says to layer the batter, then a layer of blueberries, and so on. I had similar problems the first time I made this...berries sunk, gooey middle, etc. I used fresh blueberries so only used 1-1/2 cups and 1 cup of buttermilk. I did add alittle more milk almost 3/4 cup. I would definitely make it again. Add in eggs, vanilla, lemon juice, lemon zest, and buttermilk and beat until fully combined, the mixture should be fluffy. Even covering blueberries in flour did not keep them from sinking to the bottom, so just plan for that. I didnt add the pecans because I didnt have any on hand. They all sank to the bottom so next time will use fresh berries and coat with flour as recommended by others. Add the remaining cake batter on top. Blueberry Coffee Cake-This blueberry coffee cake is so moist yet soft and airy loaded with blueberries and topped with a crumbly streusel. I would deffenitely make it again and recomend it! I followed the recipe and had no problems; but I did serve it directly from the pan. I have made this several times with no problems. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Healthy means low sugar as well. TIPS TO MAKE SURE IT'S NOT DRY!! It was tasty but we did not care for this texture for what was supposed to be a coffee cake. Anyone looking for a good muffin substitute, this is your recipe. It is very very good.

Usually, it has streusel toppings as also present in this recipe. If the mixture is too thick add one more tablespoon of milk. Highly recommend. this link is to an external site that may or may not meet accessibility guidelines. This coffee cake was wonderful! Wonderful coffee cake with great topping! I took it to a neighbor's house for a coffee date and her first comment was "Wow this tastes healthy." Sprinkle the mixture evenly over the cake batter.

Cool completely on wire rack.

I had the same issues everyone did. Share it with your friends and family! Cook and stir over medium heat until thickened and bubbly. I don't know how anyone got good results if they strictly followed this recipe. I made it for mothers day and it absolutely stole the show! I used blueberries I had frozen as I pick lots each year. It will work, This was amazing! It was good, and we enjoyed it, but I don't think I'll make it again. I wouldn't really call this a coffee cake - it was too airy for that.

For 1 cup buttermilk, I use 2/3 cup plain greek yogurt and 1/3 cup milk. In a large mixing bowl whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined. How to Make Blueberry Coffee Cake. It hurts to waste all those precious fresh blueberries! Sprinkle streusel topping over the blueberry pie filling layer and evenly distribute. I shortened the baking time a bit (started checking for doneness at 20 mins., took about 30 mins.) returning the cake to the oven for the last 5 or 10 minutes. I made this for overnight guests to serve as breakfast. At 325 my cake was done in about 45 minutes. I used a square glass cake pan instead of a round one and had to cook it for almost an hour and a half for it to be completly done. Made this for an afternoon tea. Kind of like a cross between a muffin and a sponge cake in texture.