Wednesday, July 11, 2012

Blueberry Coffee Cake

Delicious! We cut ours into 16 small squares, enjoyed one each as a snack with afternoon tea and then finished off the rest for breakfast the next morning.

Blueberry Coffee Cake
~from Simply in Season

  • 1 c. flour
  • 1/2 c. whole wheat flour + 1/3 c. whole wheat flour
  • 1/2 c. sugar + 1/3 c. sugar
  • 1 T. baking powder
  • 1 t. cinnamon + 1 t. cinnamon
  • 1/2 t. salt
  • 1 1/2 c. blueberries
  • 1 t. lemon zest, optional
  • 1 egg
  • 1/2 c. milk
  • 1/4 c. melted butter or oil
  •  2 T. butter
  • 1/3 c. chopped walnuts or pecans or almonds
  1. Prepare topping and set aside: mix second amounts of whole wheat flour (1/3 c.), sugar (1/3 c.), butter (2 T.), cinnamon (1 t.), and the chopped nuts.
  2. For batter, combine flour, first amount of whole wheat flour (1/2 c.), first amount of sugar (1/2 c.), baking powder, first amount of cinnamon (1 t.), and salt. Stir in blueberries and lemon zest, if using.
  3. Combine egg (slightly beaten), milk, and melted butter or oil. Add to batter mixture and fold in, mixing gently until all is combined.
  4. Spread/pour batter into greased 8x8-inch pan. Sprinkle topping over.
  5. Bake at 425 degrees for 20-25 minutes, until top is light golden brown (I had to cover mine with foil the last few minutes while the inside finished cooking--use a toothpick to test). Serve warm or at room temperature.
~serves 9 or more

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