1/2 cup real butter
2/3 cup sugar
1 large egg
1 1/2 cup hard white wheat - (grind until fin, e)
1 1/2 cup flour
2 tbsp poppy seeds
1/2 tsp soda
1/4 tsp salt
1/2 cup sour cream mix
TOPPING
2 cup fresh or frozen blueberries - (thaw, ed, if frozen)
1/3 cup sugar
2 tsp whole wheat flour
1/4 tsp nutmeg
1/2 cup chopped oregon hazelnuts
Directions
Beat butter, sugar and egg until fluffy. Add ground wheat to the
flour, poppy seeds, soda and salt. Mix 1/3 of dry mixture with butter
mixture, then add 1/4 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
Servings: 1 cake
Blueberry Hazelnut Wheat Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; Fruit
The History of Recipes
It is possible to track the history of meal recipes way back into distant history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, in the main part, these ancient records were just simple hieroglyphic or cunieform recipes for food preparation.
Later, there were a couple of recipe books which appeared in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of food enjoyed by the nobility of those days. By the time we get to the 20th century, cookery publications were highly popular mostly as a result of more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Blueberry Hazelnut Wheat Coffee Cake recipe.
