Lots-of-blueberries coffeecake
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted Butter |
| 3 | cups | Blueberries |
| 2 | cups | All-Purpose Flour |
| 2½ | teaspoon | Baking Powder |
| 2 | tablespoons | Sugar -- MIXED WITH |
| ½ | teaspoon | Salt |
| ¾ | cup | Milk |
| ⅔ | cup | Granulated Sugar |
| 2 | larges | Eggs |
| ¼ | teaspoon | Ground Nutmeg |
Directions
TOPPING
Heat the oven to 350 F. Grease an 8- or 9-inch square glass baking dish. Melt the butter in a medium-size saucepan (or in a bowl in microwave). Let cool. Wash and drain the blueberries; spread them out on paper towels to dry. removing bits of leaves or stems. Put the flour, baking powder, and salt into a large bowl. Stir to mix well.
Add the milk, sugar, and eggs to the butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Spread the batter in the prepared dish. Sprinkle with the nutmeg-sugar topping. Bake until a wooden pick inserted in center comes out clean, 50 - 60 mins. Place the dish on a wire rack to cool at least 30 mins before serving. Note: Use small berries if possible.
Frozen berries work just fine; don't bother to thaw or rinse them.
YIELD: 9 to 12 portions.
Recipe By : Tea Breads And Coffeecakes - ISBN 0-06-016149-3 From: Dan Klepach Date: 05-10-95 (159) Fido: Cooking