Posts Tagged ‘coffee cake recipe’

Blueberry Buckle Coffee Cake

Tuesday, June 28th, 2011

Classic Hand-Churn Coffee GrinderWith Maine producing 99% of the blueberries in the USA, this is a good time of year to play with those sweet treats. Try this recipe drizzled in blueberry syrup.

You Will Need:
1/3 Cup sugar
1/2 Cup unbleached all-purpose flour
1 teaspoon cinnamon
1/4 Cup butter or margarine

2 Cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 Cup sugar
1/4 Cup butter or margarine
1 large egg
1 teaspoon vanilla
1/2 Cup milk
2 Cups fresh blueberries, well drained

Preheat oven to 375°F.

Mix the sugar, flour, and cinnamon in a small bowl.
Cut in butter or margarine with fork until crumbly.
Set aside.

Blend the flour, baking powder, and salt in medium sized bowl.
In large bowl cream sugar, butter or margarine, egg, and vanilla.
Alternately add milk and flour mixture to creamed mixture, ending with flour.
Stir only enough to blend.
Fold in the blueberries.
Pour batter into well-greased and floured, 9-inch cake pan.
Sprinkle topping over batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean.
Let cool for 10 minutes.
Loosen the sides with a knife or spatula.
Remove from pan, and right the cake onto serving dish.

Blueberry Pottery ColanderBlueberry Syrup

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Pumpkin Gingerbread Coffee Cake

Tuesday, November 23rd, 2010

Autumn Leaves Table RunnerYou Will Need:

  • 2-¼ Cups all-purpose flour
  • 1-¼ Cups white whole-wheat flour or whole-wheat flour
  • 1 ½ teaspoons baking powder
  • 1-½ teaspoons pumpkin pie spice
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ Cups buttermilk
  • 1 Cup canned pumpkin
  • ¾ Cup packed brown sugar
  • 2/3 Cup mild flavor molasses
  • 1/3 Cup canola oil
  • 3 eggs, lightly beaten
  • Powdered sugar, optional


  1. Preheat oven to 350°F.
  2. Grease and lightly flour a 10-inch fluted tube pan; set aside.
  3. In a large bowl combine all purpose flour, white whole-wheat flour, baking powder, pumpkin pie spice, ginger, baking soda, and salt; set aside.
  4. In a medium bowl whisk together buttermilk, pumpkin, brown sugar, molasses, oil, and eggs. Add to flour mixture and stir just until moistened (mixture will be thick).
  5. Spoon mixture evenly into prepared pan. Bake for 50 to 55 minutes or until top springs back when lightly touched and cake sides pull away from the sides of the pan.
  6. Cool in the pan on a wire rack for 10 minutes, then turn out cake onto wire rack.
  7. Cool for about 30 minutes. If desired, sift powdered sugar over cake before serving. Enjoy!

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