Tuesday, April 1, 2014

Blueberry Coffee Cake, SL1985

Although it wasn't the prettiest cake, it tasted rather good and my mother couldn't stop eating it. She said it would be very good at breakfast. Leftovers were turned into a bread pudding which received positive reviews.


Blueberry Coffee Cake

From Southern Living 1985 Annual Recipes, page 326
  • 1/4 cup softened butter
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 cup blueberries (I used frozen.)
In a mixer, cream the butter then slowly add the sugar. Add the egg and continue mixing until combined. Next alternately add flour, baking powder, and salt with the milk to the mixer. When all the dry and wet ingredients have been added, gently stir in the blueberries.

This is where I deviated from the instructions--and perhaps why my coffee cake looked so bad. The instructions say to put the batter in a greased and floured 9-inch spring form pan. I used a greased 9x12 glass baking dish. Once the batter is in the pan distribute the streusel (recipe below) topping over it and then bake for 40 to 45 minutes at 375 degrees. The instructions say to serve it warm, but I was unable to serve it warm, instead it was served at room temperature.

  • 1/2 cup brown sugar
  • 3 Tbsp all-purpose flour
  • 1 Tbsp ground cinnamon
  • 3 Tbsp butter
  • 1/2 cup pecans (I omitted this ingredient as I wasn't sure if the people we saw had a nut allergy.) 
Cut butter into the sugar, flour, cinnamon mix until it looks like coarse crumbs. If adding pecans, stir in now. Top the batter with streusel before baking.

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