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Blueberry Coffee Cake

Ingredients: 

 

(Abbreviations: C = cup, tsp. = teaspoon, T= tablespoon, lb = pound, oz.= ounces, pkg = package, pt. = pint, qt. = quart)

 

  • 1 3/4 cups all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 large eggs

  • 1 cup milk, plus more if needed

  • 1 cup sour cream

  • 1 stick butter, melted

  • ½teaspoon vanilla extract

  • 1 ½ cups Alpine Fresh Blueberries

  • ½ teaspoon lemon zest

  • Syrup to taste (optional)

Directions:

 

  1. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs.

  2. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend.

  3. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended.

  4. Fold the blueberries and lemon zest into the batter.

  5. Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter.

  6. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk.

  7. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds (or until golden brown) on the other side.

  8. Top with fresh Alpine Fresh blueberries and syrup to taste! 

      Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/blueberry-pancakes-recipe.html?oc=linkback

 

Blueberry Lovers: Use any extra blueberries

to top your pancakes.

 

Turn this breakfast into a completely delicious dessert by adding whip cream and/ or a scoop of vanilla ice cream!

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