Wednesday, July 22, 2015

#3560 - Blueberry Blackberry Coffee Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/3 cups white sugar
2 eggs
2 tsp. vanilla
2 cups buttermilk
4 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup fresh blueberries
1 cup fresh blackberries
Topping: 2/3 cup flour; 2/3 cup white sugar; 6 TBSP softened butter

In a mixer add 1/2 cup softened butter and 1 1/3 cups white sugar--beat. Add eggs, vanilla, baking powder and baking soda--beat. Slowly add 2 cups of flour--beat. Slowly add all of the buttermilk--beat. Slowly add remaining 2 cups flour--beat. Remove bowl from mixer--add blueberries and blackberries--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. In a bowl add 2/3 cup flour, 2/3 cup white sugar and 6 TBSP butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the batter. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool completely.

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