Brenda’s Recipe
March 9, 2017 by Brenda McGee

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There are always good breakfast choices at bed and breakfasts. This is a coffee cake that has a short prep time of only about 15 minutes...

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There are always good breakfast choices at bed and breakfasts. This is a coffee cake that has a short prep time of only about 15 minutes with a baking time of about one hour.

The great thing about coffee cake is it can be prepared and baked the night before and be ready for breakfast the next morning.

BED AND BREAKFAST BLUEBERRY COFFEE CAKE

Ingredients:

4 cups flour

1 1/2 cups sugar

5 tsp. baking powder

1 tsp. salt

1/2 cup butter, melted, but cooled

1 1/2 cups milk

2 eggs

4 cups fresh or frozen blueberries (I use fresh)

Topping:

1/4 cup sugar

2/3 cup flour

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup butter, softened, but not melted

 

DIRECTIONS:

  1. Preheat oven to 350 degrees. Grease a 9×13-inch pan.
  2. Sift dry ingredients together. In a mixing bowl, mix together dry ingredients with melted butter, milk and eggs. Beat vigorously for 30 seconds.
  3. If using frozen blueberries, place them in a large bowl and stir in 3 tablespoons of flour, coating each berry with flour. If using, fresh blueberries, no need to coat with flour.

4. Carefully fold blueberries into prepared batter. Place in prepared pan.

  1. For topping, combine ingredients in a bowl, cutting together with a fork or pastry blender. Sprinkle crumbs evenly over batter.
  2. Bake for 55-65 minutes or until toothpick inserted in center comes out clean.