Gluten Free or Regular – Lots of Blueberries Coffeecake

Edited Piece

Gluten Free Lots of Blueberries Coffeecake

Servings: 9 to 12 portions
Ingredients:
4 tablespoons unsalted butter
3 cups (1 dry pint) blueberries
1-1/2 cups gluten free all-purpose flour with xanthan gum
1/2 cup gluten free oat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup granulated sugar
2 large eggs

Topping:
2 tablespoons sugar mixed with 1/4 teaspoon ground nutmeg

Directions:
Grease an 8 or 9 inch square glass baking dish. Melt the butter. Let cool. Wash and drain the blueberries; spread them out on a paper towel to dry, removing any bits of leaf or stalk.
Put the flour, baking powder, and salt into a large bowl. Stir to mix well.
Add the milk, sugar, and eggs to the butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Preheat oven to 350 degrees Fahrenheit while batter rests (about 15 minutes). Fold in blueberries.
Spread the batter in the prepared dish. Sprinkle with the nutmeg-sugar topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50-60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.


Edited Book Page

Title: Lots of Blueberries Coffeecake

By: “Tea Breads and Coffeecakes” -Elizabeth Alston

Comments: Best served warm, soon after baking, but still very good the next day. Use small berries if you can. Frozen berries works fine; don’t bother to thaw or rinse them.

Servings: 9 to 12 portions
Ingredients:
4 tablespoons unsalted butter
3 cups (1 dry pint) blueberries
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup granulated sugar
2 large eggs

Topping:
2 tablespoons sugar mixed with 1/4 teaspoon ground nutmeg

Directions:
Heat oven to 350 degrees Fahrenheit. Grease an 8 or 9 inch square glass baking dish. Melt the butter. Let cool. Wash and drain the blueberries; spread them out on a paper towel to dry, removing any bits of leaf or stalk.
Put the flour, baking powder, and salt into a large bowl. Stir to mix well.
Add the milk, sugar, and eggs to the butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in blueberries.
Spread the batter in the prepared dish. Sprinkle with the nutmeg-sugar topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50-60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.

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