The Blue Plate Special

 

 Below you will find the featured

Blue Plate Speical.

 For more mouth watering recipes click on the titles to the left . There you will find previously published recipes.

 

 

 

It's Here

 

Blueberry Crunch Coffee Cake

 

2017 Blue Plate Special

 

submitted by Janice of St. John, IN

 

This recipe has been a favorite with her family.  She found it in the NW Indiana Times and has kept it with her treasured recipes!  

"Makes a beautiful presentation as a special dessert"

 

 

 

Blueberry Crunch Coffee Cake

 

Crumble:

*1/2 cup packed brown sugar

*1/3 cup all-purpose flour

*1/2 tsp. ground cinnamon

*1/3 cup finely chopped pecans

* 1/3 cup unsalted cold butter

 

Cake:

*1/2 cup butter, softened

*3/4 cup sugar

*2 eggs

*2 tsp. vanilla extract

*2 cups all-purpose flour

*2 tsp. baking powder

*1/2 tsp. salt

*3/4 cup milk

*1 1/3 cup blueberries ( from STATELINE BLUEBERRIES)

 

Directions:

* Preheat oven to 350 degrees

* In a bowl, combine brown sugar, all purpose flour, cinnamon, and pecans; cut in butter until crumbly. Set aside.

* In another bowl, cream butter, and sugar.  Beat in eggs, one at a time.  Stir in vanilla.

* Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk.

* Mix well.  Spoon two-thirds of the batter into the greased 9-inch springform pan.

* Sprinkle with two-thirds of the reserved crumb mixture.

* Top with blueberries and remaining batter and crumb mixture.

* Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean.

* Cool for 10 minutes before removing sides of the pan.

* Dust with confectioners' sugar.

* Yield:  8-10 servings.