Alaskan Blueberry Coffee Cake

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Book Description

This book offers the largest collection available of sure-fire recipes for muffins and other popular comfort foods. Author Gregg Gillespie uses the same innovative format and easy-to-follow preparation notes that made the 1001 recipe series--led by the bestselling 1001 Cookie Recipes--so popular. Both expert and novice bakers will find a seemingly endless variety of quick-and-easy recipes guaranteed to delight the whole family and embellish the standard coffee break or meal with a taste of

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1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads

Authors: Gregg R. Gillespie

Date: October 1998

ISBN: 1579120423

Publisher: Black Dog & Leventhal Publishers

Hardcover

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Alaskan Blueberry Coffee Cake
Recipe from: 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads
by Gregg R. Gillespie
Cookbook Heaven at Recipelink.com

Makes 6 to 8 servings

Topping
1/3 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon round cinnamon
1/4 cup chilled butter or margarine
Batter
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg
1/4 cup canola oil
3/4 cup milk
1 1/2 cups fresh blueberriesBlueberry Spread (see recipe below)

Position the rack in the center of the oven and preheat to 375 degrees F. Grease and flour the bottom of a 9-inch square or round baking pan.
To make the topping, in a small bowl, combine the flour, brown sugar, and cinnamon. Using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Set aside.
To make the batter, in a large bowl, blend together the flour, sugar, baking powder, and salt. In a medium bowl, beat the egg until foamy before beating into the oil and milk. Fold in 1 cup of the blueberries. Combine the two mixtures, blending until the dry ingredients are just moistened.

Spread the batter into the prepared baking pan. Sprinkle on the topping mixture and top with the remaining 1/2 cup blueberries. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted into the cake comes out clean and the berries on top appear dried out. Remove the pan from the oven and cool on a wire rack for 5 to 8 minutes. Serve warm or cooled, and with Blueberry Spread.

Blueberry Spread
Makes 2 cups

1/3 cup cold water
1 package unflavored gelatin (1/4 ounce)
3 cups blueberries
1/2 teaspoon ground ginger
2 tablespoons granulated sugar
4 teaspoons lemon juice
1 teaspoon grated lemon zest

Place the water in a medium saucepan and sprinkle in the gelatin.
Set the pan over medium-low heat and stir gently until the gelatin has dissolved.
Using a large spoon, stir in the blueberries, ginger, sugar, lemon juice, and zest.
Raise the heat and bring the mixture to a boil.
Reduce to a simmer, cover the pan, and cook for 3 to 5 minutes, or until the fruit is tender.
Remove from the heat and cool for 5 minutes before transferring to a serving bowl. Serve warm or cold.

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