blueberry coffee cake

These is a moist tender,Blueberry Coffee cake from Ina Garten made in a 9 inch round cake pan.&nbsp;

Ina Garten's Blueberry Coffee Cake

white sugar

light brown sugar,

cinnamon

Teaspoon nutmeg

butter,

all purpose flour

Tablespoons butter, room temperature

extra large eggs, room temperature

Teaspoon vanilla extract

Teaspoon grated lemon zest

sour cream

all purpose four

Teaspoon baking powder

Teaspoon baking soda

Teaspoon salt

blueberries

Preheat oven to 350 degrees. Butter and flour a 9 inch round baking pan.Place the room temperature butter, white sugar in a large bowl. Beat the two ingredients together with an electric mixer on high speed for 4 - 5 minutes until the ingredients are light and fluffy.Reduce the mixer to low speed and add the eggs one at a time, beating well after each addition. Add the vanilla, lemon zest and sour cream to the bowl. Beat everything together until it’s well incorporated. In a separate medium size bowl sift the flour, baking powder, baking soda and salt together.  With the mixer on low speed add the sifted dry ingredients to the batter and mix just until the ingredients are incorporated.Fold the fresh blueberries into the batter. Spoon the batter into your prepared pan. Spread it out evenly. (You can coat the blueberries with 1 Tablespoon of flour to keep them from sinking to the bottom.)Crumble the topping evenly over the top of the batter. Bake at 350 degrees for 40 - 50 minutes or until it tests done when a toothpick is inserted in to the center. Cool completely on a wire rack.

Crumb Topping

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside to top the cake batter with before baking.

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat.

Blueberry Cheesecake Crumb Cake

flour

baking powder

salt

butter-cold and

lemon(optional)

brown sugar

sugar

eggs

vanilla

mascarpone

cream cheese-softened

½ cup + 2 Tablespoons caster sugar

Tablespoons corn starch

milk

Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.

In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it&#8217;s grainy.

Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.

Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.

Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.

Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.

To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Could you make these in to mini cheesecake with cupcake pan and what would be the cooking time?

I  made  this.    And  crust  was very hard you could  not eat  it

Made this for a weekly dinner movie night with friends.  It was amazing. I wish I had found the recipe the day before so it could rest overnight. Was still warm,  Simply Amazing!

Excellent! Gets devoured fast! Thank you!

We followed the recipe exactly - it was too crumby - the crumbs were not that soft - and the cheesecake filling was not sweet enough .  I’ll stick to the Philadelphia cheese cake recipe

I made this recipe Friday night for a family dinner we had Saturday and IT WAS AMAZING!!! I followed the directions step by step (even making the caster sugar), and it was just incredible! Mywhole family loved it! I was nervous after reading some of the reviews, but had absolutely no issue. Thank you for the great recipe!!!

Hello! I will definitely make your recipe , but I have a question :(, what size is the mold you used? Thanks for the delicious recipe! Greetings from Chile ?? ?

Dear Vera, 
I made this last night and left it on my kitchen counter (uncovered, still in my spring form pan) overnight so it’s ready for breakfast with our coffee.  I followed the recipe’s 3 1/3 cup flour measurement for the crust and top crumbs and this cake turned out perfect! As per my significant other’s comment, “This taste like MORE and definitely a keeper!” 
The only differences I made/use are: 
1.) I used fresh cherries that’s in season at the moment and they were super sweet, a bit tart, and very juicy! 
2.) I used a 10” Spring form pan that I have, which turned my cake and crust just the perfect thickness all around. Additionally, the baking time was shorter because of it. 
3.) I used sour cream (full fat) in lieu of mascarpone.
4.) I cut back just a tad bit on the sugar for both the crust/crumble and the filling just for my personal preference.

All in all, my cake was a total perfection and I have photos to prove it! My crust was NOT HARD, instead, it was perfectly crumbly and very strong to hold the cake as I transferred it from the spring form pan to my cake pedestal, it cut without crumbling or falling apart, and yet, you can cut the crust with a fork! 

Thank you, thank you so much for sharing your recipe! As a retired Chef I know too well how much work and time is involved in creating a recipe, testing and re-testing it, photo shooting it, creating a blog to put it in, etc. 
Most of of all, how heart breaking it can be when all your hard work and intentions to share it with others is not appreciated.  Again, thank you very much and bless your big giving heart!

The Blueberry Grumble Cake was an absolute hit with my guests.  It’s definitely a keeper.  Thank you for sharing.

I followed the recipe exactly except I used cream cheese,  no mascarpone. It wasn’t sweet enough and I had it in the oven for almost 2 hours the middle still wasn’t clean. Also the crust was very thick on the sides  and a bit dry. Overall Not Bad!!!

This was so amazing! My Niece picked this as her Birthday Cake for her 12th Birthday. My sister and both of my nieces have birthdays April 28th 29th and 30th and we made them each their own cake. This was the first one gone! Everyone raved! Absolutely delicious! I used regular sugar in a blender until it was fine. Mascarpone was in the bakery section of Food Lion where they keep special refrigerated cheeses and other items. It wasn’t too sweet and wasn’t too plain it was just right. I put aluminum foil over it when the crust started to brown and or get golden so the inside could cook without the crust burning or hardening and the inside could cook. Just take a toothpick and see if the inside is clear. Also all oven and timing is different so it may be a little over the time that was put or a little under but If you follow the instructions then there is no way you can go wrong! Best cheesecake I have ever had! Hands down! I can’t wait to make it again! Thanks so much! ❤️

ABSOLUTELY FANTASTIC!! Made this today and followed directions exact! Had to cook for 75 minutes because the center wouldn’t set, however.... it came out wonderful. Noticed complaints about the crust being hard. Mine too was hard and I loved it! Cooking so long have the crust and topping a little something extra. Of course I added way more blueberries! I wish I could post a picture on here. The lemon zest is an incredible addition! I opted out of the glaze because I didn’t want that extra sweetness.

This recipe is pretty fantastic! It’s very yummy. 

My only suggestion would be to add the crumb topping maybe halfway through baking. A full hour-ish of baking along with the cheesecake is too much and makes it very hard. 

I think this would be delicious with a streusel topping also!

https://content.jwplatform.com/videos/sC6ERIyj.mp4

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake.

A classic coffee cake filled with fresh blueberries and a sweet streusel on top makes the best Farmhouse Blueberry Coffee Cake recipe.

Farmhouse Blueberry Coffee Cake

shortening

flour (sifted)

blueberries (well-drained)

butter (chilled)

Preheat oven to 375°F and lightly grease a 7 x 11 inch pan.

Mix thoroughly sugar, shortening and egg.

Stir in milk.

In a separate bowl sift together flour, baking powder and salt. Then gradually stir into the rest of the mixture.

Carefully fold in blueberries.

Pour mixture into baking dish.

Cake

Mix sugar, cinnamon and 1/3 cup of sifted flour together.

Cut chilled butter into slices over top of the dry mixture. Use a pastry cutter or fork to blend together until pieces of butter are no bigger than peans.

Sprinkle crumb mixture over top of batter and bake for 40 - 45 minutes until a cake tester comes out clean.

Streusel

Blueberry Streusel Coffee Cake is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping. Pour a simple glaze over top and garnish with blueberries for the best coffee cake ever!

Blueberry Streusel Coffee Cake

all-purpose flour

butter, softened

milk ((I use whole milk))

vanilla extract

Heat oven to 375°. Prepare a 9-inch springform pan by spraying with cooking spray. Set aside.

Combine all streusel ingredients into a small bowl. Use your clean fingers, a fork, or a pastry blender to combine everything together until you have a thick crumb mixture. Set aside.

MAKE THE STREUSEL

In a large mixing bowl, combine the flour, granulated sugar, softened butter, milk, egg, baking powder, and salt. Stir together until everything is combined.

Add the fresh blueberries and very gently stir into the coffee cake batter. Just gently stir in the blueberries until incorporated. Stirring too hard or too much will make the blueberries bleed color into the batter.

Spread the coffee cake batter into the prepared springform pan. Sprinkle the streusel topping evenly over the top.

Cook for 55-65 minutes. If the edges and top are getting too browned, loosely lay a piece of tin foil over top to prevent over browning.

The cake will be puffed up and a toothpick inserted in the middle should come out with dry crumbs NOT wet batter.

Allow the cake to cool for 20 minutes. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the Springform pan.

MAKE THE BLUEBERRY COFFEE CAKE

Combine all glaze ingredients in a small bowl and mix together. Add more or less milk until desired consistency is reached. Drizzle the glaze over the coffee cake.

You can serve this coffee cake warm OR let it cool to room temperature and serve. Store leftovers in a covered container at room temperature.

MAKE THE GLAZE

https://content.jwplatform.com/videos/piGGSzbz.mp4

Blueberry Cream Cheese Coffee Cake will be your new favorite coffee cake recipe! Soft and moist cake topped with cream cheese, fresh blueberries and buttery, crunchy streusel topping is perfect way to start a day!

Blueberry Cream Cheese Coffee Cake

white

¼ cup blueberries

teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

5.5 Tablespoons unsalted butter- softened

½ cup sugar

1 egg + 1 egg yolk

¾ cup sour cream

teaspoon vanilla extract

cup sugar

cup flour

Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.

To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.

To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.

With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.

To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)

Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.

Cool on a rack, run a thin knife around the cake and loose ring of springform pan.

Amazing! Recipe worked perfect! We loved it and I will make it again. 

Beautiful too!

Came out perfect, thank you for sharing your recipe with us ?

This is a great recipe but have to agree with Lindsey, it needs more time in the oven.  I’ve made the blueberry and raspberry (very similar recipe on this site) and blueberry always seems to come out better.

Mine turned out the same way. Opposite ratios from the images.  Thicker cake, thinner cream cheese layer than the images shown. Baking time was closer to an hour as well. Still tasted great.

Beautiful cake! I had to cook mine for longer than 45 minutes ~ about an hour and a half. (Would give 5 stars but it wasn’t letting me click the 5th)

I made this with Bobs red mill grain free Paleo flour for the cake and super fine almond flour for the crumbs ( I am gluten intolerant not celiac). I have an electric stove oven so mines was done at exactly 45 minutes. I guess it depends on the type of oven you have and how close you put the cake to the heat(rack height), I’m not sure. But it was delicious!! So so good and perfect! My partner loved it. I will be making this many more times with other Berry types as well. Thank you for sharing your recipe Vera Z.

Excellent .. I cant say enough about how good it was !!! Thank u !

Delicious coffee cake! But I agree that the dense cake in this recipe required double the baking time - 90 min. I have a gas oven. Wonder if those using electric needed less time!

Turned out fabulous!
I have a gas oven and doubled baking time.

The cake is so moist and the the CREAM CHEESE LAYER OMG! Delicious! Thanks for sharing!!!

Excellent recipe.  I made as written actually in my Breville counter oven because my oven was tied up,  and it cooked perfectly in 45 mins.  Thank you.  So good warm.  Hope it is as good out of the frig.

Made it last night.  Delicious BUT, you need to double cream cheese layer to resemble the picture!  Also, took 30 more minutes to bake.  Great coffee cake either way; I just wanted more cream cheese??.

Kind of a lot of work because of the three layers but it came out phenomenal!  Looks very impressive, like if you’re having company over or have to take dessert somewhere, this would impress! Took 50 to 55 minutes in my oven. My cream cheese layer also wasn’t as thick as the picture. The cake layer is perfectly fluffy! I’ll add pics on the Pinterest post. Thank you for the recipe!

A delicious coffee cake for my Blueberry loving husband on Valentines Day. I did have to cook it about an hour instead of the recommended 45 minutes. Loved it because it wasn’t overly sweet which allowed the blueberries to shine. I think this would also be great as muffins.

I really wanted to like this, but I think the recipe might be wrong? There is no way you can get that thick of a layer of cream cheese with only the 8 ounces. The cake layer is huge in comparison. I bake quite a bit - I’m no expert - but I followed this recipe to a tee. I am scraping the top part (crumble + cream cheese + portion of cake) and making smaller bites to eat. I’m super bummed this didn’t turn out.

I tried this yesterday and it was spectacular!  The filling was flavorful but not dense or overly sweet like you’d find in bakeries.

The Blueberry Cream Cheese Coffee Cake is delicious and  the time was perfect....45 minutes!  I did sprinkle some cinnamon and Demerara sugar on top for a nice sparkly crunch.  All of the ingredients were listed in the  recipe and I will be baking this often.  Thank you....Susan

This may be the best cake I've ever had. Hubby and I love it.

My Blueberry Coffee Cake is tender and moist loaded with juicy blueberries, topped with a crunchy, buttery streusel topping, and finished with a sweet-tart lemon glaze.

Blueberry Coffee Cake

unsalted butter (softened 1 stick)

lemon zest

blueberries fresh or frozen

butter

lemon juice

Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.

Blueberry Cake

In a small bowl, with a fork mix together sugar and flour. Add butter and mix until mixture is sandy and clumps together.*

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.

Spread batter evenly into prepared pan. Sprinkle with crumb topping.

Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.

Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you’re like us and would rather eat it hot even though the cake doesn’t cut as well.)

Whisk together powdered sugar and lemon juice to create a thin glaze

Icing

This tender Blueberry Buckle is an old-fashioned, easy blueberry cake recipe bursting with fresh berries and topped with a buttery crumb. A favorite summer dessert!

Blueberry Buckle

eggs, room temperature

buttermilk

unsalted butter, melted and cooled (or olive oil)

blueberries,

brown sugar, packed

AP flour

butter, melted and cooled

If the cake is done, remove the top layer completely and allow the cake to cool for 15 min before slicing.

If the cake is not done, seal the top layer of foil again and bake for another 5 minutes, until the center of the cake springs back.

Brown sugar and cinnamon, blueberries and moist coffee cake make this breakfast blueberry coffee cake recipe irresistible!&nbsp;

Brown Sugar Blueberry Coffee Cake

butter (softened)

tsp baking powder

butter (or margarine)

Preheat

Grease

Grease the bottom and sides of a 9x13 cake pan

Cream

Cream together the 1/2 cup butter and white sugar in a large bowl

Stir

In a separate bowl, stir together the flour, baking powder and salt

Alternate

Stir in the milk, a little at a time, alternating with flour mixture into the egg mixture. (A little milk, a little flour, etc...)

Fold

Spread

Mix together brown sugar, flour, Softened butter and cinnamon

Bake

Sprinkle over top of the blueberry coffee cake and bake in a greased 9x13 pan at 375° for 50 minutes or until cake tests done with a toothpick. *Remember, ovens may vary slightly so always allow a few minutes of wiggle room when following a recipe.*

For The Topping

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667502823/rtpuhoyvwlfgpv0qziju.mp4

Delicious streusel topped blueberry coffee cake, a great breakfast or brunch recipe. Sweet blueberries mixed in a delicious cake batter topped with crunchy brown sugar topping.

Delicious sweet breakfast treat using fresh blueberries!

Fresh Blueberry Coffee Cake

granulated white sugar, (divided)

cornstarch

(1 stick) butter, (at room temperature)

vanilla or almond extract

pecans

water

Preheat the oven to 350 degrees F. Spray a tube pan with nonstick spray.

In a small saucepan, combine the blueberries, 1/3 cup sugar and cornstarch. Cook over medium heat 5 to 6 minutes, or until thick- stirring constantly. Remove from heat and set aside.

In a large bowl, use an electric mixer to combine the butter and sugar. Add the eggs one at a time, beating well after each.

In a separate bowl, whisk together the flour, salt and baking powder. Add to the butter mixture beating it in alternately with the sour cream. Stir in the extract.

Spoon half of the mixture into the prepared pan. Spoon the blueberry mixture on top of the batter. Add the remaining batter on top. Sprinkle with pecans or almonds, if using.&nbsp;&nbsp;Bake 50 minutes. Let stand 5 minutes before removing from pan. Place on a serving dish.

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