Brierley Hill B&B

Lexington, Virginia

Specialty Recipe

Blueberry-Almond Coffeecake

Ingredients:

2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

1 cup plus 3 Tablespoons sugar

1 stick (1/2 cup) unsalted butter, softened

2 eggs

1 teaspoon vanilla or 1/4 teaspoon almond extract

1/2 cup whole milk

2 cups blueberries tossed with flour

1 egg white

1 cup sliced almonds

Preheat oven to 350 degrees. Butter a ceramic or glass dish (either 2- to 2-1/2 quarts, 2-1/4 inches deep, or 9 x 13 inches).

Sift flour, baking powder, and salt. Beat butter and 1 cup sugar until light and fluffy. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture and beating on low speed after each addition until just incorporated. Fold in berries. Spoon batter into dish and spread evenly.

Lightly beat egg white with a fork and add 3 Tablespoons sugar and almonds, stirring to coat. Spoon topping over batter and bake until golden and a tester comes out clean (50 minutes to 1 hour, or 40 to 45 minutes in a 9 x 13-inch dish). Cool in pan on rack for 10 minutes.

Note: This keeps well overnight covered at room temperature.

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• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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