Blueberry Coffee Cake Recipe
Ingredients
| Biscuit mix | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| 1/2 c. instant nonfat dry milk | ||
| Water | 2/3 Cup (16 tbs) | |
| Egg | 1 | |
| Blueberries | 1 1/2 Cup (16 tbs) | |
| 2 tbsp. soft butter or margarine | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
Directions
Preheat oven to 350 degrees.
Place the biscuit mix, 2/3 cup sugar and 1/4 cup dry milk in a 3-quart bowl.
Add the water and egg and beat well with mixer at medium speed.
Pour into a greased and floured 9-inch pan and cover with blueberries.
Mix remaining sugar, butter, remaining dry milk and flour and sprinkle over blueberries.
Bake for about 50 minutes or until cake pulls away from side of pan.
Frozen blueberries, thawed and drained, may be substituted for fresh blueberries.
Place the biscuit mix, 2/3 cup sugar and 1/4 cup dry milk in a 3-quart bowl.
Add the water and egg and beat well with mixer at medium speed.
Pour into a greased and floured 9-inch pan and cover with blueberries.
Mix remaining sugar, butter, remaining dry milk and flour and sprinkle over blueberries.
Bake for about 50 minutes or until cake pulls away from side of pan.
Frozen blueberries, thawed and drained, may be substituted for fresh blueberries.
Chef
