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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Ideal for the brunch table or wrapped and taken for lunches - Ingredients:
3/4 cup brown sugar |
1/2 cup walnuts or 1/2 cup pecans, chopped |
2 teaspoons ground cinnamon |
2 tablespoons butter, melted |
1/2 cup butter, softened |
2/3 cup granulated sugar |
1 egg |
2 teaspoons grated orange zest or 2 teaspoons lemon zest |
2 cups robin hood nutri flour blend |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup milk |
2 cups europe's best woodland blueberries, frozen |
Directions:
1. TOPPING: In a bowl, combine sugar, nuts, cinnamon and butter. Set aside.
2. CAKE: In a mixing bowl, beat together butter, sugar until creamy. Beat in egg and orange zest.
3. In a separate bowl, combine flour, baking powder, baking soda and salt. Add flour mixture and milk alternately to creamed mixture, making 3 dry and 2 wet additions. Stir in Europe's Best Woodland Blueberries until just combined.
4. Spoon mixture into a greased and parchment-lined 9-inch square baking dish. Cover evenly with topping mixture.
5. Bake in a preheated oven for 55 minutes, or until cake tester comes out clean. Cool in pan on rack.
6. MAKE AHEAD: Coffeecake can be baked, covered, and kept at cool temperature one day ahead or wrapped well and frozen whole or in individual pieces for up to 3 weeks.
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