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This month marks the beginning of a series on coffee cakes. Since the summer months often bring overnight guests, I thought focusing on this popular breakfast and brunch item would be a good idea. Since they tend to store well, coffee cakes can often be made up to two days in advance or even longer if you intend to refrigerate or freeze one. They also often contain fruit and nuts, as well as a healthy doze of fiber if you use a blend of whole wheat and all purpose flours.
This month's featured recipe is a classic blueberry coffee cake. It's perfect for this time of the year since blueberries are plentiful in most parts of the country. It's also a welcomed addition to a simple early breakfast. And, if you find yourself famished before dinner, it can also serve as a nice afternoon snack with a tall glass of milk.
I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . I'd also encourage you to experiment with this month's recipe and make it your own. Enjoy!
Preheat the oven to 350 degrees. Grease a 9-inch pube pan with cooking spray. Sprinkle the prepared pan with a mixture of the almonds and brown sugar. Set aside.
In a large bowl, mix the flour, sugar, baking powder, salt and nutmeg. Cut in the margarine or butter until the mixture resembles coarse crumbs. Lightly stir in the blueberries.
In a small bowl, mix the egg with the milk and vanilla. Stir the milk mixture into the blueberry mixture until just combined. Carefully spread the batter into the prepared pan.
Bake for 45 minutes to an hour or until the cake is well browned and a long skewer inserted in the thickest part comes out clean.
Let the cake stand in the pan for about 5 minutes. Loosen the edges and invert onto a serving plate. Serve warm or at room temperature, dusted with confectioners' sugar.