I pilfered this recipe from my mom's May 2008 issue of Cooking Light. I think I used to get that magazine, but I must not have been very impressed, because I obviously never renewed it. The recipes always called for ingredients I never had on hand, but now that I have more room I guess I have more baking supplies! I was really impressed with this recipe - most coffee cake recipes call for enough butter to make my heart stop just by reading them. I still wouldn't call this health food, but it sure was tasty!
It calls for fresh blueberries, but I used Europe's Best Frozen Wild Blueberries, tossed in some of the flour mixture. The pieces I sent with Mike to work disappeared fast, according to Mike.
The only thing I would say about this recipe is that it doesn't say anything about keeping it in the refrigerator, so I kept it out like I would most coffee cakes. Trust me...keep it in the fridge! Guess all that extra butter serves more than one purpose...
1 comment:
Sorry it's been a while since I stopped by. All three of the latest recipes look great. I'm not sure I can find all the ingredients ingredients to do any of them, but then I'm getting used to improvising with all my recipes using what I can find!
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