Blue Ridge Corn Meal Coffee Cake Recipe

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Ingredients:

  • Blue Ridge Corn Meal Coffee Cake

    Blue Ridge Corn Meal Coffee Cake

    1 1/2 mug Martha White® Self-Rising Flour

  • 1/2 cup Martha White® Self-Rising Corn Meal Mix
  • 1/2 cup sugar
  • 1/2 mug butter or even margarine, softened
  • 1 egg, beaten
  • One and a half (8 oz.) container (1 cup) sour cream
  • 1/2 cup milk
  • 1/4 teaspoon almond flavoring
  • TOPPING
  • 2 mugs fresh or frozen blueberries
  • 1/3 mug sugar
  • Two tablespoons melted butter or even margarine
  • 1/2 cup sliced almonds

How to make Blue Ridge Corn Meal Coffee Cake.

  • Heat stove in order to 375°F. Oil a 13×9-inch baking skillet.
  • In large dish, mix flour, corn meal and 1/2 mug sugar. Reduce within 1/2 mug butter along with pastry mixer or even 2 kitchen knives till mixture looks like coarse particles.
  • In normal size bowl, mix egg, sour cream, milk and almond flavoring; stir into flour combination just until combined. Distribute batter equally in greased skillet. Sprinkle blueberries more than batter; spread along with 1/3 mug sugar as well as drizzle along with Two tablespoons melted butter. Spread with almonds.
  • Bake at 375°F. for Forty in order to 50 minutes or until sides tend to be gold dark brown.

 

  • Blue Ridge Corn Meal Coffee Cake is ready to serve.

 

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