Blueberry-Pineapple Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Great for breakfast or brunch. Ingredients:
2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1 cup sugar |
1/2 cup packed brown sugar |
2/3 cup oil |
2 eggs |
1 cup buttermilk |
1 (8 ounce) can crushed pineapple, well-drained |
1 cup fresh blueberries or 1 cup frozen blueberries |
1/2 cup pecans |
1/2 cup brown sugar |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
Directions:
1. Preheat oven to 350*.
2. Grease 13x9x2-inch baking pan; set aside.
3. In medium bowl stir together flour, baking powder, baking soda, 1 teaspoons cinnamon, and 1/2 teaspoons salt. Set aside.
4. In large bowl, stir together sugar, 1/2 cup brown sugar, oil and eggs.
5. Add flour mixture and buttermilk alternately to sugar mixture, stirring after addition.
6. Stir in pineapple.
7. Spoon batter into prepared pan.
8. For blueberry topping stir together all ingredients for topping.
9. Sprinkle over batter.
10. Bake for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean.
11. Cool in pan on wire rack for 45 minutes.
12. Serve warm.
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