Recipe: Blueberry Coffeecake with Honey Almond Butter (microwave)

BLUEBERRY COFFEECAKE

1 cup blueberries
1/3 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla
3/4 cup milk
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Honey-Almond Butter (for serivng, recipe follows)

Wash fresh blueberries, if using. Place frozen berries in a glass bowl. Set aside.

Microwave butter on High in glass mixing bowl 1/4 to 1/2 minute or until softened.

Beat butter until creamy. Blend in sugars; beat in egg. Stir in vanilla and milk. Add flour, baking powder and salt; mix just until smooth.

Grease bottom only of 8-inch round microwave-safe cake dish. Spread half of batter evenly in dish. Sprinkle evenly with blueberries (if still frozen microwave about 1/2 minute to partially defrost berries). Spoon remaining batter over blueberries; carefully spread to cover.

Combine sugar and cinnamon; sprinkle over coffee cake.

Microwave on Medium (50%), 12 minutes, rotating dish once or twice. Then, microwave on High 4 to 5 minutes or until no longer doughy.

Serve warm with Honey-Almond Butter.

HONEY-ALMOND BUTTER
Source: National Honey Board

1/2 cup honey
4 ounces (1/2 cup) almond paste
1/4 cup butter or margarine, softened

In small bowl, blend honey and almond paste together with electric mixer. Beat in butter until creamy.

Makes 8 servings
Source: Microwave Times, Volume 2