Blueberry

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!!!

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

Here I am cracking some eggs for the coffee cake.

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!

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

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

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

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!