Blueberry Coffeecake recipe to share

[funnybone]

I had some blueberries I wanted to use, and I came across this recipe in my MC. I didn't want to use the mixer, so this recipe was perfect. It was so easy and quick to put together. It is low fat too. DH loved it and so did I. I even think it tastes better today. I just wanted to share the recipe while it is still blueberry season.


* Exported from MasterCook *

Blueberry Coffeecake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For cake
1/4 cup salad oil
1 beaten egg
1/2 cup milk
1 1/2 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Topping
1/3 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup broken walnuts
1 tablespoon melted butter
3/4 cup fresh or thawed frozen blueberries


Combine salad oil, egg, and milk. Sift together dry ingredients and add them to the milk mixture. Mix well. In another bowl, combine all ingredients for topping.

Pour cake batter into a greased 9 x 9 x 2-inch pan. Spread blueberries evenly over batter. Top that with the cinnamon nut mixture. Bake in 375°F oven 25 to 30 minutes.

Serves 6 to 12.


Epicurious
May 1998
Carolyn Miller, Kristin Miller's mom
"Love on a Plate"



NOTES : We always had this coffeecake for birthday breakfasts and other special occasions. Even when we lived far away from Maine, the smell brought us back to Bar Harbor.

[KathrynY]

Looks yummy! And I have blueberries in my fridge that need using - thanks Erika .

[erin elizabeth]

This does look really really good--one question. Why thaw the frozen blueberries? Wouldn't they get all soft and make the batter blue on top? I've never seen a recipe that asked for the berries to be thawed. Hmmm...

[funnybone]

Originally posted by erin elizabeth
This does look really really good--one question. Why thaw the frozen blueberries? Wouldn't they get all soft and make the batter blue on top? I've never seen a recipe that asked for the berries to be thawed. Hmmm...

I wouldn't thaw the berries. I used fresh, so I really didn't pay attention to that instruction. I never thaw berries, unless it's a recipe that specifically needs the thawed juices.

[mbeth]

funnybone--I made this this morning, and it was delicious. Thanks for posting the recipe--it was just what I was looking for--very easy to mix up, but also very good. I left out the nuts because I thought the kids would like it that way, and it was still very good.

[Sheila in MD]

I tried this recipe on Saturday-it was great! Easy to make and enjoyed by all...thanks for posting!

Sheila in MD

[funnybone]

You're welcome. I'm glad you both enjoyed it!

[Gail]

Hi Erika,

I was all set to do a repeat of the blueberry pound cake or quick bread or whatever it was called that you posted eons ago on a thread in which I was whining for not-too-sweet coffee cakes and quick breads. (the one with the lemon yogurt) I've made it before and liked it a lot. How does this recipe stack up against it? (And I don't have issues with things being sweet, I was simply not in the mood for a sweet cake at the time.)

[funnybone]

Originally posted by Gail
How does this recipe stack up against it? (And I don't have issues with things being sweet, I was simply not in the mood for a sweet cake at the time.)

Hmm - you're making me think back to a cake I made last week

The two cakes are different from the other. The other one is denser, being a loaf, so the texture is different. This one is sweeter I would say, because of the topping. I've had it with coffee or tea, and I don't sweeten either, so I don't mind something sweet to go along. I think it has the right amount of sweetness for a coffeecake. I don't know if that helps you or not. DH loves the other recipe and usually would say that I should have made the other. However, this time he didn't even mention the other one.

Oh, for other loaf, I leave off the sugar most of the time. I don't find that it is all that necessary (or I cut back to 1 tsp).

[AmyO26]

Funnybone,
I made this for breakfast today, and it is excellent!!! Thank you so much for posting the recipe. My parents are coming over to help us paint, and I'm excited to share it with them (my dad is a HUGE fan of anything that involves blueberries !
Amy

[kima]

Two thums up on this one!!!

I doubled the recipe. I am going to visit some friends next week and thought they might enjoy this for breakfast.
Thanks funnybone!

[Mia]

Funnybone,

Thank you for posting this recipe. I went BB picking last weekend and was looking for recipes to make. I came across this one and thought it sounded good. I must say it tasted wonderful. It last 2 days in the house and there are only myself & DH. I will be making this again seeing I picked 16lbs of BB.
Thanks again!

[funnybone]

I made this again today, but used fresh apricots instead. I had some apricots that I forgot about and didn't come across a quick recipe I could use them in. I added 1 tsp of vanilla to the batter, and rather than walnuts, I used the 5 minute oats for the topping. I haven't tried it yet, but it smelled really good. I'll post later on. DH comes home from being away all week, so I wanted to bake something for him.

[Rosalie]

Yum...made this last night and added vanilla to the batter and almonds instead of walnuts. It was wonderful warm w/ a scoop of low fat vanilla ice cream on top. For a dessert or breakfast ttreat I'd recommend it.

Thanks.
Rose

[funnybone]

The apricot version was delicious as well. It really is a versitile recipe. Adding the vanilla to the batter made it taste better, so for those out there who still want to try this recipe, I recommend adding 1 tsp vanilla in the batter! And for those who don't like nuts, the oats worked well too.

[memartha]

Funnybone, Thanks for this recipe. I read the review yesterday, mixed up the dry ingredients while I was making dinner and then combined with the wet ingredients this AM. It is really good and easy. Martha

[TerriS]

Okay, here's a question. I'm planning to make this for brunch this weekend. Do I just serve it in the pan? Or could I make it in a springform pan, so that it will look all nice when I serve it? I'm looking forward to trying it! Thanks.

[valchemist]

Originally posted by TerriS
Okay, here's a question. I'm planning to make this for brunch this weekend. Do I just serve it in the pan? Or could I make it in a springform pan, so that it will look all nice when I serve it? I'm looking forward to trying it! Thanks.

If you have a 10" round springform pan, I think that would work reallly well. you might have to bake the cake for a tiny bit longer though.

[TerriS]

Excellent, thanks! I have a 9.5" and a 10.5" pan, though...would the 9.5 work or would you recommend the 10.5?

[valchemist]

the 10.5" one would be closer in area to the 9x9 pan. It is a little larger, though, so you would need to bake it for a little less time than called for in the recipe.

[MaryH]

This is SOOOOOOO good. I also used almonds as I didn't have any walnuts and added a teaspoon of lemon extract. I probably upped the cinnamon too (cuz I always do).

[dmcgreevey]

Thank you for posting- I had some blueberries to use up and made this last night. So easy to make and delicious.

[yomomma]

How do you think would this translate into a muffin?

[Mamasue]

Erika....I had all the ingredients and make this today. This is a great recipe that you can throw together in no time and have something sweet just in case. I did as you and used quick oats instead of walnuts. I also added vanilla extract and zest of one lemon to give it a zing. I love lemon and blueberry combination. Thanks for posting and sharing!

yomomma....I believe that this would work good for muffins.

[RebeccaT]

Printer is whirring away... anyone have any thoughts on using buttermilk in this instead of regular?

[Donna P]

This is so easy and delicious. I made it in an 8" square pan so it had to cook a little longer. I used a few more berries. It's a keeper! It would be good with any "cake friendly" fruit such as apples, pears, peaches, apricots, etc. I added vanilla to the batter. I like the idea of lemon zest, too.

[TerriS]

I made this this weekend too. Used a 10" springform (turns out I have an 8.5" and 9.5" and a 10" pan! ) and it worked fine. I also added a few more berries, and the vanilla as per other reviews.

Mine did not rise all that much, so I'm not sure how it would work as a muffin. I did sub Splenda for half the sugar, though, which might have impacted its ability to rise.

[Jennifer D]

Sorry if this is a stupid question

Can you use canola oil instead of "salad" oil? [I confess I don't really know what "salad oil" is ]

[AmyO26]

Originally posted by Jennifer D
Sorry if this is a stupid question

Can you use canola oil instead of "salad" oil? [I confess I don't really know what "salad oil" is ]

Yes! That's what I used. Enjoy the cake...it is awesome!!!

[WWShannon]

What a great recipe!!!! I made this coffeecake this morning and boy, I was impressed. It took longer than 25-30 minutes but it turned out beautiful. Thanks for sharing this keeper!
Shannon