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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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I like to prepare this coffee cake on weekends...especially during blueberry season. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1 egg, lightly beaten |
1/2 cup milk |
1/4 cup butter, softened |
1 teaspoon grated lemon peel |
2 cups fresh or frozen blueberries |
topping: |
1/3 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup finely chopped walnuts |
1/2 teaspoon ground cinnamon |
3 tablespoons cold butter |
Directions:
1. In a bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350° for 40-45 minutes or until cake tests done. Yield: 9 servings.
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