Blueberry Cinnamon Swirl Crumb Coffeecake

Blueberry Cinnamon Swirl Crumb Coffeecake might be just the breakfast you are searching for. This recipe makes 16 servings with 400 calories, 5g of protein, and 15g of fat each. For 66 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 74 people have tried and liked this recipe. This recipe from Serena Bakes Simple from Scratch requires baking powder, baking soda, blueberries, and cinnamon. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 33%, this dish is rather bad. If you like this recipe, you might also like recipes such as Blueberry Cinnamon Swirl Crumb Coffeecake, Cinnamon Swirl Coffeecake, and Apple Coffeecake With Cinnamon Brown Sugar Crumb.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Butter a 9"x13" and line with parchment paper, butter parchment paper. For The Brown Sugar Cinnamon Crumb: Mix together brown sugar, 3 tablespoons flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly. Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy. Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy. Add baking soda, baking powder and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl. Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added. Hand stir in blueberries until evenly distributed. Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter. Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter. Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake. Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean. Allow cake to cool before serving.

 

Step by step:

1. Preheat oven to 350 degrees.

2. Butter a 9"x13" and line with parchment paper, butter parchment paper.

For The Brown Sugar Cinnamon Crumb

1. Mix together brown sugar, 3 tablespoons flour and cinnamon.

2. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.

3. Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.

4. Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.

5. Add baking soda, baking powder and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl.

6. Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.

7. Hand stir in blueberries until evenly distributed.

8. Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.

9. Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.

10. Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.

11. Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.

12. Allow cake to cool before serving.

Nutrition Information:

covered percent of daily need