Mom's & Karen's


Coffee Cake!
(with thanks to Hobbee's!)


Before making this,  you need to get everything the recipe calls
 for together, including: dry ingredients, and wet ingredients.

For those of you that want to try out this wonderful
recipe, here it is!:

Blueberry coffee cake

Ingredient list:

1 1/2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 cup sour cream
1/2 teaspoon
Amarula cream liquer
1/2 cup blueberries
butter (for the pan)

Stroodle Topping:
5 tablespoons sugar, granulated
1/4 cup (or more) of Nuts
(diced glazed Walnuts or Pecans)
2 tablespoons butter
1/2 teaspoon ground cinnamon 

* make it as nutty as you want!!!



Preheat oven to 350F.

In a large mixing bowl, mixflour with baking power, baking
 soda, salt and about 1 cup of sugar.
Mom having some coffee-- got to have it along with
coffee cake!

All the ingredients to make our version of
Hobbee's popular blueberry coffee cake!

Here I am cracking some eggs for the coffee cake.

Here I am again mixing in the sour cream with the eggs


Beat together the eggs (may need
to add one more to make it fluffy -- you can never have
 too many eggs!), sour cream and Amarula.

Next, you need to add the egg mixture to flour  and blend
until smooth.

Grease a 9-inch square baking pan (you can use a smaller
pan but you will need to increase the baking time by
about 5 minutes or more).

After adding together the sour cream and eggs, you add a 1/2
teaspoon of
Amarula cream (from South Africa). We add
 Amarula to everything as a substitute for vanilla ( or in addition).
 It is so good!

Mix the ingredients together!


Mom is here making the stroodle for the coffee cake

The stroodle has butter, sugar, and cinnamon. YUM!


The next step is to mix all of the ingredients together!

The stroodle is looking good as well! Tastes a little nutty.

Okay-- the batter is all mixed together-- and looks SO good!


Here is Mom straining fresh blueberries and placing them on top of the
coffee cake batter.  Blueberries on top of the coffee cake batter!

Spread the batter in the pan. Distribute the blueberries and the nuts
over the batter and nudge them a bit so that they stay in the top layer.




In a small bowl, mix about 5 tablespoons sugar with the butter and cinnamon with a sturdy fork, until they are blended and resemble cornmeal (i.e., you should have a mixture of fine crumbs, not a smooth mixture). Sprinkle topping over batter.

After finishing the stroodle, you put it
on top of the blueberries and coffee
 cake batter!

Bake for 20-25 minutes, until a clean toothpick inserted
 in the center of the cake comes out dry. Cool slightly;
serve warm or at room temperature. And then..... cut
 a piece for yourself and enjoy! It is absolutely fab!!!! :)


The coffee cake with Amarula. I first found out about Amarula cream
 liquor when I was working for Total Media in South Africa- they were
one of our clients. It is really good, and I have used it in so many
of my cooking recipes. From carrot cake to mudbars to now coffee
 cake-- a little taste of
Amarula reminds me of the fun times in
South Africa!
Now sit back with your morning cup of coffee and enjoy!
(in case you were wondering, this is where the coffee comes in)