Blueberry Coffeecake Recipe
One of my favorite magazines (believe me, this is an honor for a magazine…I buy so many it’d depress me to count them all), Tea Time, ran the following recipe in their Fall 2005 issue. It’s a winner and you’ll absoulutely love it.
BLUEBERRY COFFEECAKE
4 tablespoons butter, softened (don’t even think about using margarine)
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1-1/2 cups fresh or frozen blueberries
TOPPING
1/3 cup flour
4 tablespoons butter
1/2 cup sugar
1/2 tsp nutmeg
Pre-heat oven to 350 degrees. Grease and flour a 9 inch Springform Pan.
Cream butter and sugar until thoroughly blended. Add and and vanilla and mix well.
Stir flour, baking powder, and salt together. Add dry ingredients to butter-sugar mixture; add milk. Using a hand mixer, beat until batter is smooth.
Spread batter into prepared pan and sprinkle blueberries over the top.
For the topping, combine flour, butter, sugar, and nutmeg using your fingers or a Pastry Blender until mixture is crumbly. Spread over the blueberries.
Bake for 55 to 60 minutes.
Run a table knife around the edges of the pan and remove the springform edge from the bottom. Serve warm.
Enjoy!
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