Blueberry Crunch Coffeecake
By Request -
Blueberry Crunch Coffeecake from Joy of Cooking
Place rack in lower 3rd of oven , and preheat ro 350degF. Grease a 6-cup loaf pan (8 1/4in x 4 1/2 in)
Combine and sprinkle in the bottom of the pan:
1/4 cup sliced almonds (I used chopped)
1/4 cup dark brown sugar
Whisk together in a large bowl:
1 1/2 cups all-purpose flour
2/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
Add:
5 Tbsp cold unsalten butter, cut into pieces
Cut in the butter with 2 knives or a pastery blender until the mixture resembles coarse crumbs. Do not allow the butter to melt or form a paste with the blended flour.
Whisk together in another bowl:
1 large egg
1/2 cup milk
1 tsp vanilla
Pour over the flou mixture and stir until about tree quarters of the dry ingredients are moistened. Add:
1 cup fresh or frozen blueberries
Fold just until the dry ingedients are moistened and the blueberries evenly distributed. Spoon batter into pan and spread evenly. Bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean (other than juice from the blueberries). Let cool in pan on rack 5 to 10 minutes. Loosen endges and invert onto rack. Serve warm, or cool for crunchier topping.