Blueberry crunch coffee ring
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-Purpose Flour |
| ¾ | cup | Sugar |
| 1 | tablespoon | Baking Powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground Nutmeg |
| ⅓ | cup | Butter -- firm |
| 1 | cup | Blueberries |
| 1 | Egg | |
| ½ | cup | Milk |
| 1 | teaspoon | Vanilla |
| Powdered Sugar | ||
| ½ | cup | Walnuts -- finely chopped |
| ½ | cup | Brown Sugar- firmly packed |
| 2 | tablespoons | All-Purpose Flour |
| 2 | teaspoons | Ground Cinnamon |
| 2 | tablespoons | Butter Or Margarine |
Directions
WALNUT STREUSEL TOPPING
Prepare Walnut Streusel: Mix ½ cup of finely chopped walnuts, ½ cups firmly packed brown sugar, 2 tablespoons all-purpose flour, 2 teaspoons ground cinnamon with the 2 tablespoons melted butter or margarine. Pat about half the streusel into a greased, flour-dusted 9-inch tube pan or layer cake 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 in a 350 degree oven until a pick inserted in center comes out clean (45 to 60 minutes). Let cool in pan for 20 minutes, then remove pan sides. Dust with powdered sugar. Serve warm or cool.
Recipe By : Sunset Fresh Produce A to Z - Page 16