I used some of my hope chest Haviland Bavarian wedding china and the Blueberry coffee cake was a nice contrast. I had gotten a favorite Christmas book a few Christmas ago and discovered this recipe. It is very moist, tasty, and definitely rich!
It is a nice coffee cake to guess what~go with coffee, tea, or for that matter a good cold glass of milk! It makes a 9x13 pan and you can be generous with the servings.
I have also made this recipe using blackberries and I suppose just about any fruit would work.
So without further adieu here is the recipe for the Blueberry Coffee Cake:
2 c. flour
1 c. sugar
1 c. milk
1/3 c. butter, softened
1 egg
1 T. baking powder
1 t. salt
1 ½ c. blueberries (I used frozen; thawed slightly)
Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.
Grease a 13x9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.
Streusel Topping:
½ c. chopped walnuts or pecans
1/3 c. brown sugar, packed
¼ c. flour
½ t. cinnamon
1 T. butter, softened
Mix all ingredients together until crumbly. Sprinkle on top of cake.
Glaze:
1 c. powdered sugar
2 T. milk
¼ t. vanilla
Combine all ingredients; drizzle over top of cake.
This makes a beautiful fall desert and great for gift giving or like me to share with your mother-in-law and show a little hospitality! Thank you for taking a peek! Blessings and enjoy!
Sharing with these beautiful Parties:
1. Have a Daily cup of Mrs. Olson
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2. Rattlebridge Farm
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4. Stonegable
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