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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Excellent with coffee, a real breakfast treat! You can use any flavor jam with this. I find that blueberry and strawberry are my favorites! Ingredients:
1/4 cup all-purpose flour |
1/4 cup brown sugar |
1/4 teaspoon cinnamon |
2 tablespoons butter, chilled (cut into small pieces) |
1/4 cup fresh blueberries |
cooking spray |
1 1/4 cups all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
2/3 cup powdered sugar |
1/4 cup butter, softened |
1/4 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 large egg |
6 tablespoons milk |
2 tablespoons lemon juice |
1/4 cup blueberry jam |
Directions:
1. To prepare crumb topping, combine 1/4 cup flour with cinnamon and brown sugar in small bowl. Using a fork, cut in two tablespoons of butter until mixture resembles course meal. Set aside.
2. Preheat oven to 350 degrees.
3. Lightly coat 8-inch baking pan with cooking spray, set aside.
4. In a small bowl combine all dry ingredients (except sugar) and set aside.
5. Combine in mixing bowl powdered sugar and 1/4 cup of butter and beat until well-blended(about 2 minutes). Add vanilla and almond extracts and the egg to the mixture and beat another 2 minutes. Combine milk and juice and add to sugar mixture and beat another 2 minutes.
6. Add half the flour mixture to sugar mixture and stir until smooth.
7. Add remaining flour and stir until just combined.
8. Spoon half the batter into pan, spreading evenly.
9. Top with jam.
10. Spoon remaining batter over jam layer , spreading evenly.
11. Sprinkle top with fresh blueberries and then top the blueberries with crumb mixture.
12. Bake for 45 minutes or until a wooden toothpick comes out clean.
13. Cool for 10 minutes on wire rack. Then remove from pan and let finish cooling on rack.
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