HAPPY NEW YEAR TO ALL
Blueberry Coffee Cake makes a great breakfast, snack or dessert anytime of year
(NAPSA)-When the temperature drops, a cinnamon-scented kitchen is especially warm and inviting. Savor the warmth every time you bake a Blueberry Coffee Cake. The classic recipe here, rich with sour cream and dense with luscious blueberries, is a blue-ribbon winner! And a bonus-because it’s made with reduced-fat products, the calories are relatively low for a treat that tastes so indulgent. Blueberries-fresh and frozen-are abundantly available through the winter months, so you can enjoy Blueberry Coffee Cake and all the blueberry dishes you love anytime you like. Find a large collection of recipes, nutrition information and more at www.LittleBlueDynamos.com.
Blueberry Coffee Cake
1/3 cup rolled oats 1/3 cup flour 1/4 cup sugar 1 1/4 teaspoons cinnamon 1/4 teaspoon salt 3 tablespoons butter, softened
1 2/3 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons butter, softened 1 cup sugar 2 large eggs 1/2 cup reduced-fat sour cream 1/4 cup fat-free half-and-half 1 teaspoon vanilla 2 cups fresh or frozen (not thawed) blueberries Preheat oven to 350oF. Sparay a 9 x 9-inch baking pan with nonstick spray. Make the topping: In a small bowl, stir oats, flour, sugar, cinnamon and salt. Add butter and blend until crumbly. Set aside. Make the cake batter: In a medium bowl, stir together flour, baking powder and salt; set aside. In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute. Add the eggs, sour cream, half-andhalf and vanilla; beat until well blended, about 1 minute. Add the flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula, about 30 seconds. Increase speed to medium and mix just until well blended, about 30 seconds. With a rubber spatula, gently fold in the blueberries. Turn batter into prepared pan. Sprinkle the topping mixture evenly on top; press lightly. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cool in pan 30 minutes before serving.
Yield: 16 portions