Page 145 - FLIPBOOK NEW

RON WRIGHT’S BLUEBERRY COFFEE CAKE

Ingredients
STREUSEL:
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup flour

3 tablespoons butter, room temperature
1 teaspoon cinnamon
fresh frozen or fresh blueberries

CAKE:
1 ½ cup flour

2 ½ teaspoons baking powder
1/2 teaspoon salt
1 egg beaten
3/4 cup sugar + 1 teaspoon sugar
1/3 cup melted butter

1/2 cup buttermilk or milk
1 teaspoon vanilla
1 ½ cup frozen blueberries

Instructions
STREUSEL:
In a small mixing bowl, combine all the streusel ingredients and blend with a fork until

crumbly. Set aside.

CAKE:
In a small saucepan, heat 1/2 of the blueberries and 1 teaspoon over medium heat
mashing occasionally. Heat until berries turn into a slightly thick syrup and remove

from heat.

In a small bowl mix together flour, baking powder and salt. In a medium bowl mix
together the beaten egg, sugar and melted butter. Add milk, vanilla and then stir in dry
ingredients and mix well.

Preheat oven to 375 degrees. Put 1/2 the batter in a greased and floured cake or loaf pan.
Sprinkle with the remaining blueberries and 1/2 streusel topping. Then top with the
remaining batter.

Using a spoon, drizzle the blueberry syrup on top and gently swirl with a toothpick until

slightly mixed. Add remaining streusel. Bake for 35-45 minutes

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