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Blueberry Crunch Coffee Ring
Author/Submitted by: Sunset Fresh Produce A to Z - Page 16
Servings: 8
Categories:
Cakes
/
Desserts
/
Fruits
Ingredients: 1 1/2
Cups
All-Purpose Flour 3/4
Cup
Sugar 1
Tablespoon
Baking Powder 1/2
Teaspoon
Salt 1/4
Teaspoon
Ground Nutmeg 1/3
Cup
Butter,
firm
1
Cup
Blueberries 1
Egg 1/2
Cup
Milk 1
Teaspoon
Vanilla
Powdered Sugar
Directions:
Walnut Streusel Topping
1/2 Cup Walnuts -- finely chopped
1/2 Cup Brown Sugar -- firmly packed
2 Tablespoons All-Purpose Flour
2 Teaspoons Ground Cinnamon
2 Tablespoons Butter Or Margarine
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.
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