Blueberry hazelnut wheat coffee cake

1 Cake

Ingredients

Quantity Ingredient
½ cup Real butter
⅔ cup Sugar
1 large Egg
1½ cup Hard white wheat (grind until fine)
1½ cup Flour
2 tablespoons Poppy seeds
½ teaspoon Soda
¼ teaspoon Salt
½ cup Sour cream mix
2 cups Fresh or frozen blueberries (thawed, if frozen)
⅓ cup Sugar
2 teaspoons Whole wheat flour
¼ teaspoon Nutmeg
½ cup Chopped Oregon hazelnuts

Directions

TOPPING

Beat butter, sugar and egg until fluffy. Add ground wheat to the flour, poppy seeds, soda and salt. Mix ⅓ of dry mixture with butter mixture, then add ¼ cup sour cream, then the remaining flour mixture. Continue to mix on medium speed for two minutes. Grease pan (bottom and sides) and dust with sugar. Spread batter over bottom and one inch up the sides. Combine all ingredients for topping and sprinkle over batter. Bake at 350 for 40-45 minutes. Cool.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

Related recipes