"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Blueberry Coffecake Recipe

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This recipe for Blueberry Coffecake, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gen
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 c. flour
2/3 c. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 c. milk
2 T. lemon juice
2 eggs
1/2 c. melted butter
2 c. fresh or frozen (unthawed) whole blueberries
CRUMB TOPPING:
2/3 c. sugar
1/2 tsp. cinnamon
1/2 c. flour
4 T. butter
1 c. chopped nuts

Directions:
Directions:
To make topping: Combine the sugar, cinnamon and flour. Cut in the butter. Mix in the nuts until the mixture is evenly blended. Set aside.
In large bowl combine the flour,sugar baking powder, baking soda and salt. In separate bowl mix together the milk, lemon juice, eggs and butter. Stir liquid ingredients into dry until blended.
Spoon the batter into buttered 9x13" baking dish. Sprinkle blueberries over batter evenly. Top with crumb topping and bake at 350 for 40 to 45 minutes. Cool briefly on rack before serving.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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