The first weekend of June, 1981 Jim & I had not even unpacked our kitchen boxes when our 1st guests needed to have breakfast!
I rummaged through those boxes and found a package of blueberry muffin mix. So it was blueberry muffins, some orange juice, coffee, fresh fruit and yogurt I recall serving that 1st breakfast.
Our breakfasts have evolved since then.
Carol cook'inn
Our breakfasts now are as beautiful as they are delicious
We now have our own blend of Beazley House coffee (which can be purchased from the Napa Valley Coffee Roasting company as the Beazley Blend). Our fresh fruit is served not only with an organic yogurt but now with our popular Beazley house made granola. We have a variety of entrées and always a side of either applewood-smoked bacon, chicken-apple sausage or Sonoma Farms country ham on the buffet along with our artisan cheese board. So for my 1st blog I’ll share my Blueberry Coffe Cake recipe with you and hope you follow me through this 30th year as I share more recipes!
Very Berry Blueberry Coffee Cake
Serves 10-12
Heat oven to 350º degrees. Spray 12 inch Bundt pan with cooking spray.
Ingredients:
¾ Cup Sugar
2 Cups all purpose flour
2 ½ Teaspoons baking powder
¾ Teaspoon baking soda
½ Cup vanilla or plain yogurt
½ Cup buttermilk
1 Egg
2 Cups fresh or frozen blueberries
Upside down Topping
2 Tablespoons brown sugar
¼ Cup butter, melted
Crumble 2 tablespoons brown sugar into melted butter and sprinkle into bottom of “pam” sprayed bundt pan.
Mix all other ingredients (except blueberries) until smooth. Batter will be stiff. Fold in blueberries. Spoon batter into pan until 2/3 full. Bake for 40-50 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 15 minutes before turning out onto serving plate.
