Blueberry Crunch Coffee Ring

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
3/4 cup	148g / 5.2oz	Sugar
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground nutmeg
1/3 cup	65g / 2.3oz	Butter - firm
1 cup	237ml	Blueberries
1		Egg
1/2 cup	118ml	Milk
1 teaspoon	5ml	Vanilla
		Powdered sugar
		Walnut streusel topping
1/2 cup	73g / 2.6oz	Walnuts - finely chopped
1/2 cup	80g / 2.8oz	Brown sugar - firmly packed
2 tablespoons	30ml	All-purpose flour
2 teaspoons	10ml	Ground cinnamon
2 tablespoons	30ml	Butter or margarine

Recipe Instructions

Prepare Walnut Streusel: Mix 1/2 cup of finely walnuts -- chopped, 1/2 cups brown sugar -- firmly packed, 2 tablespoons all-purpose flour, 2 teaspoons ground cinnamon with the 2 tablespoons melted butter or margarine.

Pat about half the streusel into a greased, flour- dusted 9-inch tube pan or layer cake pan with a removable bottom; set aside.

In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.

Beat egg lightly with milk and vanilla; stir into berry mixture just until combined. Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.

Bake in a 350F oven until a pick inserted in center comes out clean (45 to 60 minutes).

Let cool in pan for 20 minutes, then remove pan sides. Dust with powdered sugar.

Serve warm or cool.

Source:
Sunset Fresh Produce A to Z - Page 16

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