Blueberry Coffee Cake Recipe
SERVES8
INGREDIENTS
Filling
2 CU blueberries
1/4 CU sugar
2 TBS cornstarch
Cake
1-1/2 CU flour
3/4 CU sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cu butter, cut up
1 egg
1/2 CU buttermilk **
1/2 tsp vanilla
Topping
1/4 CU flour
1/4 CU sugar
2 TBS butter
DIRECTIONS
Filling
- combine fruit and 1/4 cup water in a saucepan.
- Bring to a boil; reduce heat and simmer until fruit is tender
- combine 1/4 cup sugar and cornstarch with 1/4 cup water and stir into fruit
- cook and stir over low heat until smooth and bubbly
Cake:
- heat oven to 350 degrees
- combine 1-1/2 cups flour, 3/4 cup sugar, baking power and baking soda.
- cut in 1/4 cup butter and beat until mixture is coarse crumbs
- in another bowl, combine egg, buttermilk and vanilla.
- add this mixture to flour mixture and beat
- grease a 8x8x2 inch baking pan (round pan also works)
- spread half the batter in the pan
- spread filling over the batter
- drop remaining batter onto filling in small mounds
Topping:
- beat together 1/4 cup flour and 1/4 cup sugar
- combine 2 TBS butter and beat well
- evenly sprinkle over coffee cake
Bake 40-45 minutes or until golden.
Enjoy!
** buttermilk substitute- combine 1/2 cup milk with 1/2 TBS vinegar and let stand for 5 minutes