Tuesday, November 25

Blueberry Almond Coffee Cake

Wonderfully light! A great idea for the holidays, too.

1 cup self-rising flour
1/2 cup sugar
1 egg
2/3 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup fresh or frozen blueberries, divided
1/2 cup sliced almonds
1 tablespoon brown sugar
1/4 teaspoon cinnamon

Combine the flour and sugar in a large bowl. In another bowl, whisk the egg, buttermilk, melted butter and vanilla until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries.
Pout into 8-inch greased square baking dish. Top with remianing blueberries.
Combine the almonds, brown sugar and cinnamon; sprinkle over top.
Bake at 350 degrees for 25-30 minutes.


Poetikat said...

I've got organic buttermilk in a bottle in the fridge, I've got blueberries in the freezer and I've got a sweet tooth. This is the answer I've been waiting for! Thank you, thank you!


Poetikat said...

No self-raising flour - think if I substitute the usual dry ingredients for a coffee cake, I'll get the right result?


Linda and her Twaddle said...

Now that is a nice recipe. I love the plate. It is so colourful.

Anne said...

I like the photo too! Pretty. Have a happy thanksgiving!

Imperatrix said...

Mmm. Coffee cake is my favorite food group!


Happy Thanksgiving!