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Full Online Book HomeLearning KitchenFruit - Blueberry - Blueberry Buttermilk Coffee Cake
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Fruit - Blueberry -  Blueberry Buttermilk Coffee Cake Post by :iamcintosh Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2379

Click below to download : Fruit - Blueberry - Blueberry Buttermilk Coffee Cake (Format : PDF)

Fruit - Blueberry - Blueberry Buttermilk Coffee Cake

2/3 cup sugar
1/2 cup pecans - chopped
2 tablespoons butter - melted
1 1/2 teaspoons cinnamon

1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt -- optional
1/2 cup butter - chilled
1 1/2 cups frozen blueberries

Preheat the oven to 350 degrees F. Butter 9x9x2-inch or 8x11-inch baking pan. Dust pan with flour. (or just spray with Pam and skipped flouring).

For Topping: Stir sugar, pecans, butter, and cinnamon in small bowl to blend. Set aside.

For Cake: Whisk buttermilk, eggs, vanilla in small bowl to blend. Stir flour, sugar, baking powder and salt in large bowl, to blend. Using fingertips (I used a pastry blender), rub butter into dry ingredients until mixture resembles coarse meal. Add buttermilk mixture and stir just until blended. Fold in berries. Transfer batter to prepared pan. Sprinkle topping over. Bake cake until tester inserted into center comes out clean, about 60 to 65 minutes. Cool cake completely in pan on rack.

This was the nutr. values that the website gave, but didn't say how many servings it made. Also, the salt in the recipe was my addition... Calories: 224 Calories From Fat: 32% Protein: 3g Carbohydrate: 36g Cholesterol: 43mg Sodium: 164mg

Source: ""http://www.recipearchive.com/recipe1.php3?rid=67""

NOTES : Total Time: 1 hrs. 35 min.
Baking Time: 1 hrs. 5 min.
Preparation Time: 30 min

Notes from the website: This mouth-watering coffee cake is based upon a reader submitted recipe in the December 1994 issue of Bon Appetit. The ingredients and preparation couldn't be any simpler for such a delicious creation. There's no way anybody is going to be able to settle for their 1 serving portion (we each ate 6 portions within 12 hours- and don't regret it either).
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Fruit - Blueberry Buttermilk Muffins Fruit - Blueberry Buttermilk Muffins

Fruit - Blueberry Buttermilk Muffins
2 1/2 c Flour 1 1/2 ts Baking powder 1/2 ts Soda 3/4 c Sugar 1/4 ts Salt 2 x Eggs, beaten 1 c Buttermilk 4 oz Butter 1 1/2 c Blueberries Sift dry ingredients together in a large bowl. In another bgowl, whish eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake till golden brown. Bake at 400 F for 20 -30 minutes. Makes 24 muffins.

Fruit - Blueberry -  Blueberry Buckle By Lizabeth Fruit - Blueberry - Blueberry Buckle By Lizabeth

Fruit - Blueberry -  Blueberry Buckle By Lizabeth
1/2 cup butter, room temperature2 cups flour1 1/2 tsp, baking powder1/2 tsp. Salt3/4 cup sugar1 large egg1 tsp. Vanilla extract1/2 cup milk5 cupsstreusel topping (recipe follows) Heat oven to 350 degrees. Butter and flour a 10-inch springform pan.Sift together flour, baking powder and salt; set aside.Cream together butter and sugar on medium speed for about 3 minutes. Reduce mixer speed and add egg and vanilla. Beat until fluffy. Add reserved flour, mixing alternately with milk, starting and ending with flour. Gently fold in blueberries.Pour batter into prepared pan and top with streusel topping. Bake