| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Coffee cake, Quick bread |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Butter; softened |
| 1 |
|
Egg |
| 3 |
c |
Blueberries; frozen |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Brown sugar |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Nuts; chopped |
INSTRUCTIONS
BUCKLE
TOPPING
Preheat oven 350°. Prepare 10 inch tube pan. Mix together cake ingredients
except for blueberries. Pour 2/3 batter into prepared pan, top with
blueberries and remaining batter. Combine topping ingredients until crumbly
and top batter with crumbs. Bake for 1 hour, cool 10 minutes and remove
from pan. Serve warm.
Recipe by: Laura Gaggini (adapted from Pillsbury)
Posted to TNT Recipes Digest by "LauraG" <gaggini@gate.usaor.net> on Feb 3,
1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”