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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

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

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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