| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Grains |
|
Cakes, Fruits |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-Purpose Flour |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Baking Powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground Nutmeg |
| 1/3 |
c |
Butter — firm |
| 1 |
c |
Blueberries |
| 1 |
|
Egg |
| 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla |
|
|
Powdered Sugar |
| 1/2 |
c |
Walnuts — finely chopped |
| 1/2 |
c |
Brown Sugar- firmly packed |
| 2 |
tb |
All-Purpose Flour |
| 2 |
ts |
Ground Cinnamon |
| 2 |
tb |
Butter Or Margarine |
INSTRUCTIONS
WALNUT STREUSEL TOPPING
Prepare Walnut Streusel: Mix 1/2 cup of finely chopped walnuts, 1/2 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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