| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
10 |
To 12 |
INGREDIENTS
| 2 |
c |
All-purpose Flour |
| 1 |
c |
Granulated Sugar |
| 2 |
ts |
Baking Powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1 |
|
Stick Butter or Margarine; melted |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla Extract |
| 2 |
c |
Fresh Blueberries |
| 1/2 |
c |
All-purpose Flour |
| 1/2 |
c |
Granulated Sugar |
| 4 |
tb |
Butter; softened |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
Pre-heat oven to 350-F degrees. Spray an angel food cake pan with
non-stick cooking oil and give it a light dusting of flour.
In a medium mixing bowl, sift together the flour, sugar, baking
powder, and salt.
In a large bowl, beat together milk, margarine, eggs, and vanilla.
Beat in the flour mixture a little at a time. Gently fold blueberries
into the batter and pour into the prepared pan.
To prepare the coffee cake topping, combine the flour, sugar, butter,
and cinnamon in a small bowl until a crumbly mixture is formed.
Sprinkle the topping on the cake batter.
Bake for 45 minutes, or until lightly browned and a cake tester
inserted into center comes out clean. Remove from the oven and let
cool for about 5 minutes before inverting and placing on a wire rack
to finish cooling.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jun 23, 1999, converted by MM_Buster
v2.0l.
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