Sunday, August 4, 2013

Fresh Blueberry Coffee Cake Recipe

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just one piece was left after 4 of us shared it. :)

What to do with all those freshly picked blueberries taking up precious realty in your refrigerator? (sacrasm. I love blueberries in my fridge.) Make this Blueberry Coffee Cake and have friends over on a Saturday morning to enjoy it with you! I loved the addition of whole wheat flour the batter; it adds a nice texture and nuttiness that plain ol' white flour just

Fresh Blueberry Coffee Cake
recipe adapted from Simply in Season
Serves 8-9

Ingredients
1 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

1-1/2 cups blueberries
1 tsp grated lemon peel, optional

1 egg
1/2 cup milk
1/4 cup oil

for topping
1/3 cup sugar
1/3 cup whole wheat flour
1/3 cup almonds or walnuts, chopped
2 Tbsp cold butter
1 tsp ground cinnamon

Directions
Preheat oven to 425 degrees.

In a large bowl, stir together first 6 dry ingredients. Fold in blueberries and lemon peel.

In a separate small bowl, beat together egg, milk and oil. Use a large spoon/spatula to gently fold in liquid ingredients into the blueberry/flour mixture.

Pour into a greased deep dish pie plate or 8x8 inch pan.

In a separate bowl, mix together sugar, ww flour, nuts, butter and cinnamon (cutting in butter until mixture is small crumbs. Pour evenly over the top of the batter.

Bake 25-30 minutes. Serve warm or room temperature. Try it warm with milk poured on top!



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