Mini Blueberry Streusel Coffee Cakes

Mini Blueberry Streusel Coffee Cakes takes around 1 hour and 5 minutes from beginning to end. For 94 cents per serving, you get a side dish that serves 6. Watching your figure? This lacto ovo vegetarian recipe has 535 calories, 5g of protein, and 28g of fat per serving. Head to the store and pick up half & half, blueberries, pecans, and a few other things to make it today. 941 person found this recipe to be yummy and satisfying. It is brought to you by Bake or Break. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is not so spectacular. Try Mini Blueberry Coffee Cakes, Fruit and Streusel Coffee Cakes, and Pumpkin Mini Cakes with Cinnamon Streusel Topping for similar recipes.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 40 minutes

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Ingredients:

1 teaspoon baking powder

6 ounces blueberries

1 & 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 cup half & half

1/2 cup packed light brown sugar

2 tablespoons light brown sugar

1/2 cup chopped pecans

1/2 teaspoon salt

pinch salt

1/2 cup unsalted butter, melted

2 tablespoon unsalted butter, melted

1 teaspoon vanilla extract

Equipment:

oven

whisk

frying pan

cutting board

oven mitt

wire rack

knife

Cooking instruction summary:

Preheat oven to 350. Generously grease 6 1-cup muffin cups.To make the streusel:Combine, pecans, butter, brown sugar, cinnamon, and salt until well-mixed. Divide into 6 portions and spread into the bottom of each muffin cup.To make the cake:Whisk together flour, baking powder, and salt. Set aside.Stir together butter, sugar, and brown sugar until thoroughly mixed. Add half & half and vanilla, and mix until combined.Add flour in 3 or 4 portions, mixing just until combined. Gently stir in blueberries.Transfer batter to prepared pan, filling each cup about 2/3 full.Bake 35-40 minutes, or until cake edges are lightly browned and centers are set. A pick inserted into the center should come out clean.Run a knife around the edges of each cake. Allow to cool in pan on wire rack for 5-10 minutes. Then, place a tray or cutting board on top of the pan and flip over to release the cakes. (Be sure to wear oven mitts if your pan is still warm.)

 

Step by step:


1. Preheat oven to 35


Combine, pecans, butter, brown sugar, cinnamon, and salt until well-mixed. Divide into 6 portions and spread into the bottom of each muffin cup.To make the cake

1. Whisk together flour, baking powder, and salt. Set aside.Stir together butter, sugar, and brown sugar until thoroughly mixed.

2. Add half & half and vanilla, and mix until combined.

3. Add flour in 3 or 4 portions, mixing just until combined. Gently stir in blueberries.

4. Transfer batter to prepared pan, filling each cup about 2/3 full.

5. Bake 35-40 minutes, or until cake edges are lightly browned and centers are set. A pick inserted into the center should come out clean.Run a knife around the edges of each cake. Allow to cool in pan on wire rack for 5-10 minutes. Then, place a tray or cutting board on top of the pan and flip over to release the cakes. (Be sure to wear oven mitts if your pan is still warm.)


Generously grease 6 1-cup muffin cups.To make the streusel


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