Bluebarb Coffe Cake

Breakfast-Brunch
Temps de cuisson: 15 minutes
Portions: 8

Ingrédients

  • 2 cups All purpose flour
  • 3/4 cup Sugar
  • 1/4 cup butter
  • 3/4 cup milk
  • 1 egg
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen rhubarb (thawed)
  • Crumb Topping
  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup firm butter

  1. Heat oven to 375. Grease springform pan, 9x3 inches, or square pan, 9x9. Make crumb topping; set aside. Crumb toppping--MIx sugar flour and cinnamon in small bowl. Cut in butter until crmbly.
  2. Mix remaining ingredients except blueberries, rhubarb in a large bowl; beat 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
  3. Bake 45 to 50 minutes or until toothpick inseerted in center of cake comes out clean. Cool 10 minutes. Remove from pan.

Ridge View Bed & Breakfast

Détails

  • Prix par nuit $129 - $149
  • Avis (35) 4,8
  • Chambres 3

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