Mini Blueberry Streusel Coffee Cakes

Mini Blueberry Streusel Coffee Cakes | Bake or Break
Mini Blueberry Streusel Coffee Cakes | Bake or Break

Just last week, I shared my love of mini desserts with a collection of my favorites. That love lives on with these coffee cakes.

Recently, The Pampered Chef sent me a big box full of good stuff to try. As soon as I spotted their new Single Servings Pan, I knew that I would put it to good use. The cups of the pan are deep and tapered, so it’s perfect for making pretty individual treats that stand tall.

Mini Blueberry Streusel Coffee Cakes | Bake or BreakI started with a simple, egg-less cake and dressed it up with blueberries and a cinnamon-pecan streusel. Of course, you can get creative and use your favorite berry or a combination of berries. Pecans are well-used in my kitchen, but almonds or hazelnuts would be equally as delicious.

Mini Blueberry Streusel Coffee Cakes | Bake or BreakThese coffee cakes are a great anytime cake. One of these beauties is a great breakfast treat or a snack with your coffee break, but it can also work just as well served warm for dessert with a dollop of ice cream.

Scroll past the recipe for details on how you can win a Pampered Chef Spring Product Bundle.

Mini Blueberry Streusel Coffee Cakes

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 6 mini cakes

Mini Blueberry Streusel Coffee Cakes

Ingredients

    For the streusel:
  • 1/2 cup chopped pecans
  • 2 tablespoon unsalted butter, melted
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • pinch salt
  • For the cake:
  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup half & half
  • 1 teaspoon vanilla extract
  • 6 ounces blueberries

Instructions

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.)

Notes

If you aren't using stoneware, you may need to decrease the baking time by a few minutes.

http://www.bakeorbreak.com/2013/04/mini-blueberry-streusel-coffee-cakes/

The Pampered Chef is going to send one very lucky Bake or Break reader a big box of THIRTEEN of their new spring items! The total value of the bundle is over $300!

Here’s what the winner will receive:

Please see all the entry details below. To enter, you must be a U.S. resident 18 years or older. The prize will be shipped from The Pampered Chef.

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Disclosure: I have been selected by The Pampered Chef as an ambassador for their Spring Products. I received products for review but have not been otherwise compensated for this post. All opinions are my own.