Sunday, December 23, 2012

Christmas Morning Blueberry Coffee Cake

Being a Southern Girl from North Carolina, my all-time favorite magazine is Southern Living. This month, I found a wonderful recipe for a Blueberry Coffee Cake hiding in the current Southern Living issue. I made the Coffee Cake this week for our family guests,and it was simply delicious-even my young children loved it. This would make the perfect dish to serve on Christmas morning. You can serve it with coffee and hot cocoa while you open gifts and enjoy time with family.

Merry Christmas my dear friends and family. I pray that you enjoy your families and praise the one who gave us HIS GREATEST GIFT-His Son who died for our sins. I am so thankful for God's Love and Sacrifice.

Luke 2:11-14

"The Savior—yes, the Messiah, the Lord—has been born today in Bethlehem, the city of David! And you will recognize him by this sign: You will find a baby wrapped snugly in strips of cloth, lying in a manger.” Suddenly, the angel was joined by a vast host of others—the armies of heaven—praising God and saying, “Glory to God in highest heaven, and peace on earth to those with whom God is pleased.””


Blueberry Coffee Cake

1 large egg
1/2 cup milk
1/2 cup plain yogurt (I used vanilla)
3 Tablespoons Vegetable Oil
2 Cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries
1 Tablespoon all-purpose flour
2 Tablespoons sugar
2 Tablespoons sliced almonds (or crushed walnuts or crushed pecans)
1/4 teaspoon ground cinnamon
Preheat oven to 400 degrees F. Whisk together egg, milk, yogurt, and oil. Sift together the flour, sugar, baking powder, and salt in a large bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened. Toss 1 1/4 cups blueberries in 1 Tablespoon flour; fold into batter. Pour into a lightly greased 9 inch springform pan. Sprinkle with remaining 1/4 cup blueberries. Stir together 2 Tablespoons sugar, sliced almonds (or other nuts), and cinnamon. Sprinkle over the batter. Bake at 400 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan. Serve warm or cool.

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