Oregon Blueberry Coffee Cake:
Pre-Heat oven: 375 degrees
Servings: 12-16
Topping:
1/3 cup organic cane sugar or white sugar
1/2 cup King Arthur White Whole Wheat Flour
1 teaspoon cinnamon
1/4 cup cold butter, cut into small pieces
In a medium bowl, mix the flour, sugar and cinnamon together. Cut the cold butter into small pieces then with a fork or pastry knife cut the butter into the flour mixture. The mixture should resemble a small crumb state.
Batter:
2 cups King Arthur White Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup organic cane sugar or white sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup none- fat milk
2 cups fresh or frozen Oregon blueberries
In a bowl or mixer, cream the sugar, oil, egg and vanilla. Mix in the flour, baking powder, salt and milk. Stir the batter only until it comes together. Fold in the blueberries.
Assembling the Blueberry Coffee Cake:
Pour the batter into a greased and floured 9" cake pan. Sprinkle the topping on top of the batter and bake the coffee cake for 45 minutes or until a toothpick comes out clean. Allow the coffee cake to cool. Serve warm or at room temperature.
Topping: Reaching a Crumbly State
Batter For The Blueberry Coffee Cake
Blueberry Coffee Cake Assembled: Ready to Bake
Baked Oregon Blueberry Coffee Cake
No comments:
Post a Comment