The best delicious Blueberry Hazelnut Wheat Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Hazelnut Wheat Coffee Cake recipe today!
Hello my friends, this Blueberry Hazelnut Wheat Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Hazelnut Wheat Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Blueberry Hazelnut Wheat Coffee Cake.
What Makes This Blueberry Hazelnut Wheat Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Hazelnut Wheat Coffee Cake.
Ready to make this Blueberry Hazelnut Wheat Coffee Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 c Real butter
2/3 c Sugar
1 lg Egg
1 1/2 c Hard white wheat
— (grind until fine)
1 1/2 c Flour
2 tb Poppy seeds
1/2 ts Soda
1/4 ts Salt
1/2 c Sour cream mix
TOPPING
2 c Fresh or frozen blueberries
— (thawed, if frozen)
1/3 c Sugar
2 ts Whole wheat flour
1/4 ts Nutmeg
1/2 c Chopped Oregon hazelnuts
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
Yields
1 Cake
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