On Monday, July 29, 2013 8:01:21 PM UTC-7, gloria p wrote:
> While we have access to fresh blueberries:
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> Apricot-Blueberry Coffeecake (delicious!)
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>
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> Streusel
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> Mix and set aside:
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> 1/2 c. brown sugar
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> 2 Tbsp. butter
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> 2 Tbsp
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> 1 tsp. cinnamon
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>
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> Batter:
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> 3/4 c. dried apricots
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> 3/4 c. fresh blueberries
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> 3 c. flour
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> 1 1/2 tsp. baking powder
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> 3/4 tsp. baking soda
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> 1/4 tsp. salt
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> 3/4 cup butter, softened
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> 1 1/2 c. sugar
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> 4 eggs
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> 1 1/2 tsp. vanilla
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> 1 c. sour cream (low fat is OK)
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> 2 Tbsp. confectioner's sugar (optional)
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>
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> Coarsely chop apricots. Combine with blueberries. Grease and lightly
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> flour 10 inch tube or bundt pan;heat oven to 350 degrees.
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>
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> Sift together flour, salt, baking powder and b. soda. Set aside.
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>
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> Place butter in mixer bowl, beat until fluffy. Beat in sugar, then eggs
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> one at a time. Beat about 3 minutes. Add vanilla.
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>
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> Add flour and sour cream alternately in 4 parts. Beat about 1 minute
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> until just combined. Gently fold in fruit with a spatula. Turn 1/3 of
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> batter into pan, add 1/3 of streusel, repeat twice.
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>
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> Bake 55-60 minutes until tester comes out clean. Cool in pan on wire
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> rack 20 minutes. Carefully loosen edge from pan, remove to serving
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> plate. Sift confectioner's sugar over the top if desired. Serve warm if
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> possible.

Thanks for the recipe- I am currently drying the rest of the apricots I bought a few days ago. Now I guess I need to go pick blueberries!