| 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
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“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”