Blueberry Streusel Coffee Cake Fresh Blueberry Coffee Cake
Blueberry Streusel Coffee Cake
The James House Bed & Breakfast Inn
Grease 9 x 9 glass pan. Preheat oven to 325 degrees.
2 1/2 cups flour
3/4 cup sugar 1 tsp. packed brown sugar
4/2 tsp. salt
5/4 cup cooking oil 1 1/4 cup buttermilk 1 large egg 1 tsp.
baking soda 1 tsp. water 1 cup frozen blueberries
6/2 chopped pecans 2 tsp. cinnamon
Mix first 4 ingredients together in large bowl. Measure 1/2
cup of mixture and set aside in small bowl. Add buttermilk,
oil, and egg into flour mixture in large bowl. Stir until
moistened. Dissolve baking soda in water in small cup, and
add this to flour mixture. Gently fold in blueberries and
spread in pan. Add pecans and cinnamon to 1/2 cup reserved
dry ingredients in small bowl. Sprinkle over top and bake in
325 degree oven for 45 minutes or until inserted wooden pick
comes out clean.
Fresh Blueberry Coffee Cake The Doolittle Guest House
1 1/2 cups sifted all-purpose flour 2 teaspoons baking
powder
7/2 teaspoon salt
8/4 cup granulated sugar
9/4 cup soft vegetable shortening (Do NOT use butter,
instead use softened margarine or vegetable shortening)
10/3 cup milk (Use nonfat, low fat at 1% or 2%, skim or
regular milk) 1 teaspoon vanilla 2 teaspoons grated lemon
peel (about 2 entire lemons) 1 large egg 1 cup fresh or
frozen blueberries (see variations below) 3 tablespoons
granulated sugar
All ingredients should be at room temperature before
starting. Preheat oven to 350 degrees. Butter 8 inch square
or 9 inch round cake pan. Sift together the dry ingredients
including flour, baking powder, salt and 3/4 cup sugar. Add
shortening, milk, vanilla and 1 teaspoon grated lemon peel.
Beat with electric mixer on medium speed for 3 minutes. Add
egg and beat 2 minutes longer. Place batter into prepared
baking pan. Lightly stir together blueberries, 3 tablespoons
granulated sugar and 1 teaspoon lemon peel. Gently sprinkle
over batter in other pan. Bake in 350 degree oven for 50-55
minutes or until lightly browned. Cool slightly in pan. Cut
into squares or slices and serve warm. OR cool in pan, then
cover with wrap and serve the next morning after baking.
Servers 6-9. Can be made a day ahead and kept covered at
room temperature over night. Serve warm or at room
temperatures.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗