Breads & Breakfasts

Lots of Blueberries Coffeecake Laurie & Steve

Coffeecake:
4 tablespoons unsalted butter
2 cups all-purpose flour
2 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup granulated sugar
2 large eggs
1 16-ounce package frozen, unsweetened blueberries, or
2 cups fresh blueberries

Topping:
2 tablespoons sugar
1/4 teaspoon ground nutmeg
1/4 to 1/2 cup chopped nuts, optional (we think they are better without)

Preheat the oven to 350 degrees. Grease an 8- or 9-inch square glass baking dish. Melt the butter in microwave oven. Let cool.

Put the flour, baking powder and salt into a large bowl. Stir to mix well.

Add the milk, sugar and eggs to the butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. (Do not thaw or rinse the frozen berries.)

Spread the batter in the prepared dish. Combine the sugar and nutmeg for the topping. Sprinkle the sugar mixture over the batter, topping with nuts, if desired. Bake until a wooden pick inserted in the center of the cake comes out c1ean, approximately 50-60 minutes.



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