The Lady and I are working on putting together a family & friends cookbook (Poor man's Christmas gift). Since you're reading this, you are, in one way or another, considered part of that friends section
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Blueberry Coffee Cake 1 1/2 c All-purpose flour 3/4 c Sugar 2 1/2 ts Baking powder 1 ts Salt 1/4 c Vegetable oil 3/4 c Milk 1 Egg 1 c Blueberries Topping: 1/2 c Blueberries 1/3 c All-purpose flour 1/2 c Brown sugar, firmly packed 1/2 ts Cinnamon (or more to taste) 1/4 c Firm butter (1/2 stick)
Instructions
In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries.
Bake in a 375 degree oven for 30 to 45 minutes, until done. Don't overbake. Serve warm with butter or honey. Serves 8-16.
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1 1/2 c All-purpose flour
3/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
3/4 c Milk
1 Egg
1 c Blueberries
Topping:
1/2 c Blueberries
1/3 c All-purpose flour
1/2 c Brown sugar, firmly packed
1/2 ts Cinnamon (or more to taste)
1/4 c Firm butter (1/2 stick)
Instructions
In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.
Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries.
Bake in a 375 degree oven for 30 to 45 minutes, until done. Don't overbake. Serve warm with butter or honey. Serves 8-16.
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