Joy of Little B Cooks, was kind enough to let me use her coffee cake recipe for entering in the cake division/ misc cake class at our local fair this year. It won second place! The original recipe can be found here..http://littlebcooks.blogspot.com/p/breakfast.html Please visit her site, her photo of this coffeecake looks so much better than mine. I'm sure she has many more ribbon worthy recipes also. Thank you Joy, for allowing me to use your recipe. My family and I had a great time. It is so exciting to be at the fair on opening day to see everyones entries. And find out if any of our entries won a ribbon.
Blueberry Coffeecake
Topping:
1 cup brown sugar
2/3 cup flour
1 teaspoon cinnamon
1/4 cup cold butter
Blueberry Coffeecake
4 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2/3 cup sugar
2 large eggs
3 cups fresh or frozen blueberries, if using frozen blueberries, do not thaw
~ Preheat oven to 350 degrees F.
~ Spray a 11 x 7-inch baking pan with non-stick cooking spray. Set aside.
~ In the bowl of a food processor, combine brown sugar, 2/3 cup flour, 1 teaspoon cinnamon, and 1/4 cup cold butter. Pulse until mixture becomes crumbly. Set aside.
~ In a large mixing bowl, combine the dry ingredients.
~ In a medium mixing bowl, combine milk, sugar, eggs and melted butter.
~ Stir butter mixture into the dry ingredients until well blended.
~ Fold in blueberries.
~ Pour batter into prepared baking pan.
~ Sprinkle brown sugar mixture evenly over the top.
~ Bake for 50 to 60 minutes or unti l a toothpick inserted in the center comes out clean.
Recipe Source: Little B Cooks
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