Blueberry Coffee Cake III Recipe - Allrecipes.com
Blueberry Coffee Cake III Recipe
  • READY IN 1 hr

Blueberry Coffee Cake III

Recipe by  

"A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch spingform pan Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2005

Great recipe! I made three alternations. First, I added a little more milk as suggested by another reviewer so that the total amount was a little less than 3/4 c. It made it super easy to spread in the pan. Second, I substituted slivered almonds for the pecans. Third, I added 2 T almond extract to the batter...the house smelled wonderful as it cooked for about 50 minutes. Be sure to use fresh blueberries so you don't get the bleeding from frozen blueberries. Thankfully, they are in season now so 2 cups should cost about $2.50. Overally, a great recipe - one that I am sharing at a potluck tonight with friends.

 
Most Helpful Critical Review
Nov 20, 2011

Found this pretty flat-tasting despite the addition of 2 tsp of vanilla. I took it to a neighbor's house for a coffee date and her first comment was, "Wow, this tastes healthy." Not what you want to hear! Maybe I did something wrong without realizing it. Thanks anyway, but I probably won't make it again.

 
Dec 15, 2008

This cake was so good, my husband loved it. I did add alittle more milk almost 3/4 cup. I added 1 tsp vanilla & 1/2 tsp almond extract. I cooked it on 350 for approx. 50 minutes, just keep checking it to make sure you do not overcook it. I used blueberries I had frozen as I pick lots each year. Do not unthaw the berries. I put on a papertowel to absorb the frost if there is some. I then mix them with 1-2 tbsp flour very gently. This really does make a difference when baking with frozen blueberries. I will make this cake from now on. Debra

 
Jan 24, 2006

truly the best coffee cake I've ever made. It recieved great raves from my bible study group. I used frozen berries making the batter stiff and spreading in the pan a bit challenging butit did not affect the end result. Spectacular!!

 
Jul 25, 2006

This coffee cake was wonderful! I didnt add the pecans because I didnt have any on hand. I also just baked it in a 9x9 greased pan. It was beautiful when I took it out of the oven. I am making it again for a friend today. Delicious!!!!

 
Jul 30, 2003

Wonderful coffee cake with great topping! I made one slight alteration by substiting 2 tsp. vanilla for an equivalent quantity of the milk. I did notice that it took more like an hour to finish rather than 45 minutes, but that may just be my oven. Highly recommended.

 
Aug 19, 2006

thanks a ton, Donean! as others suggested, added the 1/4 C milk and it worked simply and perfectly. (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). returning the cake to the oven for the last 5 or 10 minutes. then you need to do a bit of flipping to serve streusel-side-up, but it's pretty resilient stuff

 
Feb 11, 2011

I made this for overnight guests to serve as breakfast. They loved it! Very simple to make and delicious. It is not very sweet, which is great for my personal taste, but those who like it sweeter may want to add more sugar--either in the batter or topping.

 

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Nutrition

  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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