Blueberry Crunch Coffee Ring

blueberry crunch coffee ring recipe


1 1/2 c  All-Purpose Flour 
 3/4 c  Sugar   
 1 tb Baking Powder 
1/2 ts Salt 
1/4 ts Ground Nutmeg 
1/3 c  Butter -- firm   
 1 c  Blueberries   
 1  Egg 
1/2 c  Milk   
1 ts Vanilla         
Powdered Sugar
--------------------------Pecan Streusel Topping------------------------- 
1/2 c  Pecans -- finely chopped 
1/2 c  Brown Sugar- firmly packed   
 2 tb All-Purpose Flour   
 2 ts Ground Cinnamon   
 2 tb Butter or Margarine


Preheat oven to 350 degrees.

Pecan Streusel Topping : Mix the finely chopped pecans, brown sugar, flour, cinnamon with the melted butter.

Pat half of the streusel mixture into a greased, floured 9-inch tube pan with a removeable bottom; set aside.

In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.

Beat egg lightly with milk and vanilla; stir into berry mixture just until combined.

Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.

Bake cake for about 40 to 60 minutes or until a toothpick inserted in the middle comes out clean.

Let cool in pan for 15 minutes, then remove pan sides. Dust cake with powdered sugar.


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