Breakfast - King arthur blueberry coffee cake recipes

Author: Loraine Vastardis  

Light, fluffy, moist gluten-free Blueberry Coffee Cake is a lovely breakfast or snack with amazing streusel topping. This Blueberry Streusel Coffee Cake is moist, fluffy and filled with fresh blueberries, crumbly cinnamon streusel topping, and drizzled with a sweet glaze.

Blueberry Streusel Coffee Cake

This Blueberry Streusel Coffee Cake is moist, fluffy and filled with fresh blueberries, crumbly cinnamon streusel topping, and drizzled with a sweet glaze.
Provided by: Zona
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

• 1/4 cup powdered sugar
• 1 teaspoon milk
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 Tablespoons butter (softened)
• 1/3 cup whole milk
• 1 egg
• 1/2 Tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1/8 cup brown sugar
• 1/4 cup all purpose flour
• 1/4 teaspoon ground cinnamon
• 3 Tablespoons butter (softened)

Nutrition:

• Calories: 488 calories
• Carbohydrate: 80 grams carbohydrates
• Cholesterol: 80 milligrams cholesterol
• Fiber: 2 grams fiber
• Protein: 6 grams protein
• Saturated Fat: 9 grams saturated fat
• Sodium: 300 milligrams sodium
• Sugar: 48 grams sugar

How to cook:

1. Preheat the oven to 375 degrees F (190 C).
2. Prepare a 6 inch cake pan by spraying it with cooking spray. Click for a 6 inch cake pan.
3. Cut a piece of parchment paper into a 6 inch circle. Place it in the bottom of the cake pan and spray again with cooking spray. Set aside.
4. Combine the sugar, brown sugar, flour, cinnamon, and butter in a small mixing bowl with a fork until everything is combined and it forms a crumbly mixture.
5. In a large mixing bowl, combine the flour, sugar, butter, milk, egg, baking powder, and salt and stir together until smooth and combined.
6. Gently fold in the blueberries until just barely incorporated.
7. Spread the coffee cake batter into the prepared cake pan.
8. Sprinkle the streusel topping evenly over the batter.
9. Place the cake pan on a baking sheet and bake about 50 minutes. A toothpick inserted in the center should come out clean.
10. Allow the cake to cool for 20 minutes.
11. Loosen the edges of the cake from the pan with a knife.
12. Combine the powdered sugar, milk, and vanilla in a small bowl until mixed well. Add more milk if it is too thick to drizzle.
13. Drizzle the glaze over the coffee cake.
14. Cut the cake into four equal slices and serve.

Notes: Blueberry Coffee Cake, Preheat oven to 375 degrees. In a small bowl add the streusel ingredients. Mix with a fork until combined. I’ve found if the butter is slightly …

Tags:

king arthur blueberry coffee cake gluten free blueberry coffee cake blueberry coffeecake with lemon streusel gluten-free blueberry coffee cake

Gluten Free Blueberry Coffee Cake (AMAZING) Recipe

Gluten Free Blueberry Coffee Cake (AMAZING) Recipe King Arthur Flour Mix⭐⭐⭐⭐⭐­↓↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓ ⭐⭐⭐⭐⭐Here is the link to the …

Gluten-Free Blueberry Coffee Cake

Light, fluffy, moist gluten-free Blueberry Coffee Cake is a lovely breakfast or snack with amazing streusel topping. Your morning coffee's best sidekick!
Provided by: Julia
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• 2/3 cup coconut oil or butter, melted
• 2 eggs
• 1 tsp pure vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• ½ cup granulated cane sugar*
• 1 1/2 tsp baking powder
• ½ tsp sea salt
• 1 cup fresh blueberries
• 1 cup raw pecans or walnuts
• 3 Tbsp coconut oil, melted
• 2 Tbsp granulated cane sugar*
• 1 Tbsp ground cinnamon
• Pinch sea salt

Nutrition:

• Calories: 338 calories
• Carbohydrate: 35 grams carbohydrates
• Fat: 21 grams fat
• Fiber: 3 grams fiber
• Protein: 4 grams protein
• Serving Size: 1 Slice (of 9)
• Sugar: 15 grams sugar

How to cook:

1. 1. Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” square baking pan with parchment paper.
2. 2. In a small bowl or measuring cup, stir together the ingredients for the nutty streusel topping until well-combined. Set aside until ready to use.
3. 3. Whisk together the melted coconut oil, eggs, and pure vanilla extract in a large bowl until creamy (wet ingredients).
4. 4. In a separate medium bowl, stir together the gluten-free all-purpose flour, sugar, baking powder, and sea salt (dry ingredients).
5. 5. Pour the flour mixture into the bowl with the wet ingredients and stir until completely combined and a thick, oily dough forms.
6. 6. Gently stir in the blueberries.
7. 7. Transfer half of the coffee cake batter to the parchment lined pan and gently press it into an even layer (I use a fork or my hands for this step).
8. 8. Sprinkle half of the nutty streusel topping over the batter.
9. 9. Transfer the remaining cake batter on top and press it into an even layer (I find this is easiest to do with my hands). Similarly, sprinkle the rest of the remaining streusel topping on top.
10. 10. Bake on the center rack of the preheated oven for 30 minutes. Remove the coffee cake from the oven, cover it in foil, and bake for another 15 to 20 minutes, until the cake feels firm when gently poked and tests clean.
11. 11. Remove the coffee cake from the oven and allow it to cool to room temperature before slicing and serving. Note: slicing the cake before it cools will guarantee a lot of crumbling.

Notes: 1 Paleo Running Momma reviews, Review groups:

Gluten Free Blueberry Coffee Cake

This blueberry coffee cake is so tasty you won’t evenrealize that it’s gluten free.
Provided by: Sid Myers
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

• 6 tablespoons unsalted butter (room temperature)
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon lemon juice
• 3/4 teaspoon lemon zest (grated)
• 1 teaspoon vanilla
• 1 1/4 cups gluten free flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup sour cream
• 1 cup blueberries
• 1 cup gluten free flour
• 1/3 cup brown sugar
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 8 tablespoons unsalted butter (melted)

How to cook:

1. In the mixing bowl of an electric mixer, cream butter and sugar on medium high speed for 5 minutes.
2. Reduce speed to low and add eggs, lemon juice, zest and vanilla.
3. In a separate bowl, whisk together gluten free flour, baking powder, baking soda and salt.
4. Slowly add dry ingredients to mixer set to low speed.
5. When dry ingredients are incorporated, stir in sour cream with a wooden spoon or spatula.
6. Fold in blueberries, then scrape batter into buttered 8 x 8pan.
7. In another bowl, whisk together gluten free flour, brown sugar, sugar and cinnamon. Pour in melted butter and stir with a fork until crumbs form. It’s ok to leave some larger crumb pieces with the smaller ones.
8. Sprinkle crumb mixture evenly over the top.
9. Bake at 350° for 45 to 55 minutes, until a tooth pick inserted in the center comes out clean.
10. Remove from oven and cool on wire rack for at least 30minutes.

Notes: Gluten-Free Blueberry Coffee Cake, Instructions. Preheat your oven to 375°F. Grease a 9" x 13" pan, or two 8" X 2" round cake pans. To make the topping, combine the soft butter, brown sugar, 6 …

Blueberry Coffeecake with Lemon Streusel

You can find candied lemon peel online, but it’s very easy to make at home. Martha Stewart’s website has a recipe for candied citrus peel. You can also purchase it from sites such as like King Arthur Flour.
Yields: 13 servings
Number of ingredients: 2

Ingredients:

• Coffee cake: ½ cup (1 stick) butter, room temperature 1 cup granulated sugar 2 large eggs, room temperature 1 cup sour cream, room temperature 1 teaspoon vanilla extract 2 cups unbleached flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 cups fresh blueberries Lemon streusel
• Lemon streusel: ½ cup granulated sugar 1 cup unbleached flour Pinch of salt ½ cup candied lemon peel 6 tablespoons (¾ stick) butter, room temperature 1/8 teaspoon lemon extract

How to cook:

1. Coffee cake:
2. Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan or two 8-inch round pans.
3. In bowl, cream butter and sugar until light-colored and fluffy. Add eggs one at a time and beat after each addition. Be sure to scrape down bowl well each time. Beat in sour cream and vanilla.
4. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add to batter, mixing until combined. Avoid overbeating or cake will become tough.
5. Gently fold in blueberries until well distributed throughout the batter. Pour into prepared pan(s) and spread evenly. Sprinkle with lemon streusel topping until batter is completely covered. Pat down gently.
6. Bake in preheated oven 30 to 35 minutes or until a toothpick inserted into center of cake comes out clean. Cool on a rack 15 to 20 minutes before serving.
7. Lemon streusel:
8. In a medium-size bowl, whisk together sugar, flour and salt. Gently toss candied peel until it is well coated. If you prefer smaller pieces of peel, you can pulse the mixture 10 to 12 times with a food processor at this point. For a bigger lemon “bite,” leave as is.
9. Work the softened butter into the flour/peel mixture until it resembles granola, some larger chunks, some smaller. Sprinkle in lemon extract and toss again to combine.

Notes: Blueberry Buckle Coffeecake: King Arthur Flour, The subreddit for everything cake on Reddit! Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/cake