Blueberry Gingerbread Coffee Cake Recipe

It has been a welcome challenge for each of us in the Anchorage Alaska Bed and Breakfast Club to try new breakfast recipes on our regular and our long term winter guests this past winter. Carol Ross at Big Bear B&B has found and developed the Blueberry Gingerbread Coffee Cake recipe below. It is a great winter treat.

Blueberry Gingerbread Coffee Cake

350 deg. 40 min. 9x13 pan

½ c crisco
1 c sugar
1 egg
3 T molasses
1 c buttermilk
1 t soda
2 c flour
½ t ginger
½ t salt
1 t cinnamon
1 ½ c blueberries

Cream sugar, shortening & egg. Combine flour, ginger, cinnamon, soda & salt. Combine buttermilk & molasses & add alternately w/ flour mixture into cream mixture.
If blueberries are frozen coat w/ mixture of 1 T flour & 1 T sugar, then gently fold into batter. Don’t over mix after combine. Spray 9”x13” pan with non-stick spray and add batter to pan. Sprinkle with oatmeal crisp topping. Bake 40 minutes or until tooth pick in center comes out clean.

Oatmeal Crisp Topping

½ c sugar
½ c flour
½ c quick oats
½ c old fashioned oats
½ t cinnamon
½ cube cold butter, cut into small pieces
½ c walnuts chopped

Combine all dry ingredients except walnuts, cut in butter with pastry blender till crumbly and mix in walnuts.