Stir Crazy, Posted: 7/31/07
Coffee cake makes an encore
Some of the recipes I try are one-shot deals. Not that they arenít good, but with all those thousands of recipes out there, I usually want to try something new!
On the other hand, some recipes become family favorites rather quickly! This Blueberry Streusel Coffee Cake is in that category. I made it for the first time several weeks ago because I happened to have fresh blueberries on hand. I picked up more blueberries so I could make it again this past weekend. Itís easy, doesnít take any special ingredients and it is really good! Perfect for Sunday morning.
I tried it with buttermilk the second week and it worked out fine. If I buy buttermilk for a recipe I always seem to have a lot left over. I wish it was sold in the smaller cartons like whipping cream is.
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Blueberry Streusel
Coffee Cake
1/4 cup butter
3/4 cup sugar
1 egg
2 cups all-purpose flour
1/2 tsp. salt
2 teaspoons baking powder
1/2 cup milk
2 cups fresh or frozen blueberries
Topping:
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons butter
1/2 cup chopped pecans
Cream butter, sugar and egg. Add flour, salt, baking powder and milk, stirring until well blended. Carefully fold in berries. Spoon into greased 10-inch springform pan. Mix together topping ingredients, using fork or pastry blender. Sprinkle topping mixture over batter in pan. Bake at 375 degrees 40-50 minutes until a wooden pick comes out clean. Serve warm. 8 servings.
Caledonia Argus
314 West Lincoln St.
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