Food recipes
Blueberry Coffeecake
Blueberry Coffeecake Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table shortening confectionery,...
Blueberry Coffeecake
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, granulated
vanilla extract
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
sugars, granulated
Directions:
Preheat the oven to 375 degrees F.
Spray an 8-inch square baking dish with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl using an electric mixer, beat the coconut oil, butter and sugar.
Beat in the vanilla extract and egg until blended.
Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.
Spread the batter into the prepared baking dish.
Sprinkle 1 cup of blueberries on top of the batter and sprinkle with turbinado sugar.
Bake the cake for 20-23 minutes or until it is golden brown.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, granulated
vanilla extract
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
sugars, granulated
Directions:
Preheat the oven to 375 degrees F.
Spray an 8-inch square baking dish with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl using an electric mixer, beat the coconut oil, butter and sugar.
Beat in the vanilla extract and egg until blended.
Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.
Spread the batter into the prepared baking dish.
Sprinkle 1 cup of blueberries on top of the batter and sprinkle with turbinado sugar.
Bake the cake for 20-23 minutes or until it is golden brown.