Blueberry Coffee Cake
Great for any weekend breakfast!
Ingredients
- 1/8 cup Olive Oil Butter
- 4 1/2 tsp. Olive Oil Butter
- 1/8 cup Olive Oil Lemon
- dash Olive Oil Blood Orange
- 1 cup Sugar
- 1 Eggs
- 1 Egg White
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. Salt
- 1 cup Sour Cream
- 1 pint blueberry washed
- drizzle Wild Blueberry Balsamic
- 3/4 cup Brown Sugar packed
- 1/4 cup nuts chopped (optional)
- 2 tsp. ground cinnamon
Servings:
Units:
Instructions
- 1/8 cup Butter Olive Oil, 1/8 cup Lemon Olive Oil, a dash of Blood Orange Oil. Combine with 1 cup sugar, 1 egg and 1 egg white. Beat medium speed for 3 minutes, or light in color. Beat 1 tsp. Vanilla. On low speed beat one-third of the following: 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda and 1/2 tsp. salt. Alternate with one-third of 1 cup sour cream. Repeat until blended. Beat for 2 minutes or until smooth and thick.
- Spoon batter into prepared baking dish, scatter blueberries over the top and drizzle with Wild Blueberry Balsamic. Top with the following mixture: 3/4 cup packed brown sugar, 1/2 cup flour, 1/4 cup chopped nuts (optional), 2 tsp. ground cinnamon, 4 1/2 tsp. Butter Olive Oil. Crumble and scatter over the berries. Bake 40-45 minutes (or until the center is done) in a per-heated 350F degree oven.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Butter Olive Oil, Lemon Olive Oil, Â Blood Orange Olive Oil, Â Wild Blueberry Balsamic
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