Mini Blueberry-Cinnamon Coffee Cakes
Soft, buttery and filled with juicy blueberries, these Mini Blueberry-Cinnamon Coffee Cakes feature a sweet cinnamon-sugar center and a light dusting of powdered sugar for a cozy, homemade treat.
Recipe - Camden #651
Mini Blueberry-Cinnamon Coffee Cakes
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1/4 cup light brown sugar
1 Tbs all purpose flour
1 Tbs unsalted butter, room temperature
1/2 tsp ground cinnamon
3/4 cup granulated sugar
1 stick (1/2 cup) unsalted butter, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup sour cream
1/2 tsp salt
1 1/2 cups plus 1 Tbs all purpose flour, divided
1 1/2 tsp baking powder
1/4 tsp baking soda
1 cup fresh blueberries
2 Tbs unsalted butter, melted
cinnamon sugar, for dusting
powdered sugar, for dusting
Directions
- Heat the oven to 350° F. Spray a 6-cup muffin pan with cooking spray. Place a circle of Simply Done® Parchment Paper in the bottom of each muffin cup.
- Combine all of the filling ingredients in a bowl. Mash with a fork to a consistency similar to wet sand.
- In a large bowl, combine the sugar and stick of butter with an electric mixer. Beat on medium speed for about 3 minutes until fluffy and creamy. Add the eggs one at a time while mixing. Add the sour cream, vanilla and salt while mixing.
- Turn the mixer to low. Slowly add 1 1/2 cups of flour, baking powder and baking soda. Toss the blueberries with the remaining tablespoon of flour. Fold them into the batter.
- Spoon enough batter into each muffin cup to fill halfway. Add a generous layer of the filling on top of the batter. Divide the remaining batter between the cups up to 3/4 full. Bake for 25 to 30 minutes or until cakes are cooked through.
- Let cool completely. Remove the cakes from muffin pan. Before serving, brush the tops with melted butter. Dust with cinnamon sugar and powdered sugar.
Nutritional Information
Per Serving (1): Calories: 510, Fat: 27 g (16 g Saturated Fat), Cholesterol: 130 mg, Sodium: 670 mg, Carbohydrates: 62 g, Fiber: 2 g, Protein: 6 g.
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Brookshire's Pure Cane Light Brown Sugar - 2 Pound
$2.48$1.24/lb
Brookshire's All-Purpose Flour - 2 Pound
$2.68$1.34/lb
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$2.97 was $5.48$0.74 each
That's Smart! Ground Cinnamon - 2 Ounce
$1.48$0.74/oz
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$2.97 was $5.48$0.74 each
Brookshire's Large White Eggs - 6 Each
$2.78$0.46 each
Not Available
Daisy Sour Cream, Pure & Natural - 8 Ounce
$1.98$0.25/oz
Not Available
Brookshire's All-Purpose Flour - 2 Pound
$2.68$1.34/lb
Brookshire's Double Acting Baking Powder - 10 Ounce
$2.68$0.27/oz
Brookshire's Baking Soda - 16 Ounce
$1.18$0.07/oz
Fresh Blueberries
$4.68$0.43/oz
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$2.97 was $5.48$0.74 each
McCormick Cinnamon Sugar - 3.62 Ounce
$3.78$1.04/oz
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.48$1.24/lb
Nutritional Information
Per Serving (1): Calories: 510, Fat: 27 g (16 g Saturated Fat), Cholesterol: 130 mg, Sodium: 670 mg, Carbohydrates: 62 g, Fiber: 2 g, Protein: 6 g.
Directions
- Heat the oven to 350° F. Spray a 6-cup muffin pan with cooking spray. Place a circle of Simply Done® Parchment Paper in the bottom of each muffin cup.
- Combine all of the filling ingredients in a bowl. Mash with a fork to a consistency similar to wet sand.
- In a large bowl, combine the sugar and stick of butter with an electric mixer. Beat on medium speed for about 3 minutes until fluffy and creamy. Add the eggs one at a time while mixing. Add the sour cream, vanilla and salt while mixing.
- Turn the mixer to low. Slowly add 1 1/2 cups of flour, baking powder and baking soda. Toss the blueberries with the remaining tablespoon of flour. Fold them into the batter.
- Spoon enough batter into each muffin cup to fill halfway. Add a generous layer of the filling on top of the batter. Divide the remaining batter between the cups up to 3/4 full. Bake for 25 to 30 minutes or until cakes are cooked through.
- Let cool completely. Remove the cakes from muffin pan. Before serving, brush the tops with melted butter. Dust with cinnamon sugar and powdered sugar.