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
1/2 tsp. salt
3/4 cup cooking oil
1 1/4 cup buttermilk
1 large egg
1 tsp. baking soda
1 tsp. water
1 cup frozen blueberries
1/2 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
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup soft vegetable shortening
(Do NOT use butter, instead use softened margarine or vegetable
shortening)
2/3 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 .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/