Savor an early summer flavor

May 08, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

I'VE MADE THIS fabulous recipe at least a dozen times since I "discovered" it about six weeks ago.

It's delicious. I've served it hot from the oven and topped with butter for breakfast and accompanied with vanilla ice cream for dessert.

Lots of Blueberries Coffeecake

4 tablespoons unsalted butter

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

2/3 cup granulated sugar

2 large eggs

1 16-ounce package frozen, unsweetened blueberries


2 tablespoons sugar mixed with 1/4 teaspoon ground nutmeg

1/4 to 1/2 cup chopped nuts, optional

Heat the oven to 350 degrees. Grease an eight- or nine-inch square glass baking dish. Melt the butter in a microwave oven. Let cool.

Put the flour, baking powder and salt into a large bowl. Stir to mix well.

Add the milk, sugar and eggs to the butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Do not thaw or rinse berries.

Spread the batter in the prepared dish. Sprinkle with the nutmeg-sugar topping and top with the nuts, if desired. Bake until a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Place the dish on a wire rack to cool.

This recipe is adapted from "Tea Breads and Coffeecakes" by Elizabeth Alston; Harper Collins Publishers -- 1991.

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