Dish: blueberry coffeecake
Blueberry Coffeecake
Blueberries
1 1/4 to 1 1/2 mugs blueberries
1/3 mug granulated sugar
2 tbsps corn starch
Cake
1/2 mug butter or margarine
1 mug granulated sugar
2 eggs
2 mugs flour
1 tsp cooking powder
1 tsp cooking soft drink
1/2 tsp salt
1 tsp almond essence
1 (8 ounce) container sour lotion
1/2 mug nuts
Blueberries: In a pan, mix with each other all components for blueberries. Place 1/2 of mix in oiled Bundt frying pan. Include 1/2 of blueberry blend. Include staying batter, after that staying blueberries. Leading with 1/2 mug nuts.
Luster
3/4 mug confectioners’ sugar
1 tbsp water
1/2 tsp almond essence
Include 1/2 of blueberry combination. Include continuing to be batter, after that continuing to be blueberries. Leading with 1/2 mug nuts.
Cake: Cream butter or margarine with sugar. Include eggs, one by one, creaming well.
Luster: Mix polish active ingredients with each other. Drizzle in addition to cake.
Eliminate to plate top up. Include polish.
Blueberries: In a pan, mix with each other all active ingredients for blueberries. Prepare till enlarged, mixing continuously. Reserve.
