Blueberry Recipes from Razzle Dazzle
Recipes
Blueberry Coffee Cake Recipe
"Your Source for Blueberry Recipes Online"
Blueberry Coffee Cake
Topping:
1/2 C. granulated sugar
1/3 C. all-purpose flour
1/2 t. ground cinnamon
1/2 C. chopped walnuts or pecans
4 T. butter, at room temperature
Cake:
2 C. all-purpose flour
2 t. baking powder
1/4 t. salt
4 T. butter, at room temperature
3/4 C. granulated sugar
1 large egg, at room temperature
1 t. vanilla extract
1/2 C. milk
2 C. blueberries
Preheat oven to 375�F. Butter a 9-inch springform pan or a 13 x 9-inch baking
pan.
For topping:
In medium bowl, stir together sugar, flour and cinnamon. Add nuts and butter and
mix with fingers or a fork until crumbly. Set aside.
For cake:
In medium bowl, stir together flour, baking powder and salt. With electric mixer
at medium-high speed, beat butter until creamy. Gradually beat in sugar until
light and fluffy. Scrape sides of bowl. At medium speed, beat in egg and
vanilla. At low speed (or by hand), add half the flour mixture, all the milk,
then remaining flour, mixing only until just blended.
By hand with a spatula, stir in blueberries. Scrape batter into prepared pan and
smooth gently. Sprinkle with prepared topping.
Bake 45 to 50 minutes, until cake is browned, shrinks from sides of pan and a
toothpick inserted in center comes out clean.
Transfer to wire rack and cool in pan. Loosen edges of cake and remove pan sides
(for springform pan). Cut into wedges or squares to serve.
Makes 10 to 12 servings.