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Monday, May 18, 2015

Blueberry Coffeecake

Total Time: 55 mins Cook Time: 55 mins

Ingredients

  • Servings: 16
  • 3/4 cup brown sugar
  • 1/2 cup walnuts or 1/2 cup pecans, chopped
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter, melted
  • 1/2 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons grated orange zest or 2 teaspoons lemon zest
  • 2 cups robin hood nutri flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 cups europe's best woodland blueberries, frozen

Recipe

  • 1 topping: in a bowl, combine sugar, nuts, cinnamon and butter. set aside.
  • 2 cake: in a mixing bowl, beat together butter, sugar until creamy. beat in egg and orange zest.
  • 3 in a separate bowl, combine flour, baking powder, baking soda and salt. add flour mixture and milk alternately to creamed mixture, making 3 dry and 2 wet additions. stir in europe's best woodland blueberries until just combined.
  • 4 spoon mixture into a greased and parchment-lined 9-inch square baking dish. cover evenly with topping mixture.
  • 5 bake in a preheated oven for 55 minutes, or until cake tester comes out clean. cool in pan on rack.
  • 6 make ahead: coffeecake can be baked, covered, and kept at cool temperature one day ahead or wrapped well and frozen whole or in individual pieces for up to 3 weeks.

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