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Saturday, August 16, 2008

Blueberry Crunch Coffeecake

Blueberry Crunch Coffeecake

This recipe is from Joy of Cooking. It turned out really tasty on the first try. The recipe calls for sliced almonds, which I didn't have, but I had roasted almonds so I just chopped those up. You mix dark brown sugar with the almonds and sprinkle the mixture in the bottom of a loaf pan. Then spread the blueberry cake batter over top. (The batter is similar to a muffin batter.) When it bakes, the brown sugar and almonds form a crunchy layer. You serve the cake (loaf?) inverted so the crunchy almond layer is on top. Yum!