Saturday June 9, 2007

     This is a really quick to make coffeecake and it’s my husband’s favorite!  The batter is mixed quickly by hand in a bowl, and is very similar to muffin batter.  This is a very moist coffeecake, and it’s absolutely delicious. 

     We are able to enjoy our own blueberries in this year around, as we freeze several quarts every spring and summer.  In fact, we’ve already frozen about 3 quarts of blueberries and there are tons more on the bushes. 

     BLUEBERRY COFFEECAKE

2 cups flour
1 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups blueberries (fresh or frozen)
1/2 cup oil
2 eggs, beaten
1 cup milk
1 1/3 cups coconut
1/4 cup melted butter
1/4 – 1/3 cup sugar (to taste)

     Sift together the dry ingredients into a bowl.  Gently stir in the blueberries.  Blend oil, eggs and milk together, then stir into flour-berry mixture.  Spoon into a greased 9 x 13 cake pan.  Combine coconut, melted butter and sugar to taste.  Sprinkle over top.  Bake at 375° for 25 minutes, or until it tests done with a toothpick. 

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1 comment to Saturday June 9, 2007

  • Double yum! 

      I should have told you that lately I have been using succanat and whole wheat pastry flour instead of white flour and white sugar for this recipe.  It’s darker looking, but still yummy!  It didn’t even dawn on me when we were talking about it earlier, sorry!

      I love you!:love: