Blueberry coffee cake
Blueberry coffee cake
Ingredients/Components
- sugar - 1/2 c
- cinnamon - 1/2 tsp
- vanilla - 1/2 tsp
- salt - 1/4 tsp
- baking powder - 2 tsp
- all-purpose flour
- egg, well beaten - 1 item
- skim milk - 1/2 c
- fresh or frozen blueberries
- pecans, chopped - 2 Tbsp
- Puritan oil - 3 Tbsp
How to make blueberry coffee cake:
Topping:1 1/2 c. fresh or frozen blueberries2 Tbsp. sugar1/2 tsp. cinnamon2 Tbsp. pecans, chopped Batter: Heat oven to 350°. Oil an 8 x 8-inch pan lightly. Combine first 5 ingredients in medium bowl. Make a well in center. Combine milk, Puritan oil, eggs and vanilla. Add all at once to flour mixture. Stir until dry ingredients are moistened and liquid is evenly distributed. Pour batter into pan.Topping: Spread blueberries over top of batter. Combine sugar and cinnamon. Spoon over blueberries. Sprinkle with nuts. Bake at 350° for 40 minutes or until wooden toothpick inserted in comes out clean.
Variation: For an easy makeover, nuts can often be reduced by more than 50%; saturated fat might be cut by nearly half.
Recipe categories: Breads, Blueberries, Coffee cakes.
Rating:
Related ingredients:
eggs, flour, oil, egg, large onion, chopped, aunt jemima pancake mix, cans buttermilk biscuits
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