Fresh Blueberry Coffee Cake Recipe

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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Fresh Blueberry Scones Recipe

Blueberry season is just about past, but there may still be some beautiful berries left on the bushes near you. If not, hopefully you saved a few in the freezer--those would work just fine in this recipe (keep the berries frozen when stirring them into the batter.)

If you want a special addition to your breakfast or brunch, try these simple scones. Just a few ingredients and you've got a buttery, slightly sweet side dish. 

Fresh Blueberry Scones Recipe

recipe adapted from Betty Crocker Cookbook

Makes 8 scones

Ingredients

1-3/4 cups flour

3 Tbsp sugar

2-1/2 tsp baking powder

1/2 tsp salt

1/3 cup firm butter

1 large egg, beaten

1/2 tsp vanilla

4-6 Tbsp 2% milk or heavy whipping cream

1/2 cup fresh blueberries

Directions

Preheat oven to 400 degrees. 

In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter using pastry blender (or you can use 2 knives and pull them in opposite directions). The mixture should be coarse and crumbly. Stir in egg and vanilla and add in milk 1 Tbsp at a time until the dough cleanly leaves the edges of the bowl. Gently fold in blueberries, being careful not to break open any berries. 

Lightly flour a clean surface and turn dough onto it. Sprinkle your hands with flour and knead gently 10 times. Roll out the dough into a 10 inch circle. Flour a sharp knife or pastry cutter and cut the dough into 8 wedges. Transfer the wedges to a baking sheet and brush each with additional milk. Sprinkle with sugar. 

Bake 13-15 minutes or until lightly golden brown. Transfer to a serving dish and serve warm.  

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