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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

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