Blue irises…these were so pretty, I got up one morning at the crack of dawn to get some photos for you…
Looking at these beautiful flowers in the morning could help anyone’s day start off right…
I was trying to think of the perfect recipe to give you that would stick to my “theme” of the color blue and early morning…
So how about a recipe for Blueberry Orange Coffecake? It makes a deliciously moist coffeecake but you know, I have also taken the batter and poured it into cupcake pans to make muffins in the morning! ( I double the topping recipe when I do this)
In any form and at any time, breakfast or maybe just for a snack, this recipe will make a yummy addition to your day! 🙂
Blueberry Orange Coffeecake
Sift into a large mixing bowl:
2 cups flour
1 cup sugar
1 T baking powder
1/2 teas baking soda
1/2 teas salt
1/2 teas cinnamon
Set aside. Then into a small mixing bowl place:
2 eggs
Beat slightly then add:
1 T orange flavored extract
1/3 c freshly squeezed orange juice
1/4 cup melted butter, cooled
1 cup commercial sour cream
1 teas grated orange peel
Mix well. Add to the above dry mixture and mix just until combined. Then stir in:
1 cup fresh or frozen and thawed, drained blueberries
Pour batter into a sprayed 10 inch springform pan. Then sprinkle with the following topping:
Topping:
Into a small bowl place:
1/4 cup flour
1/4 cup sugar
1/2 teas cinnamon
3 T softened butter
Mix until crumbly and sprinkle over batter. Bake in a 375 degree oven for 35-45 minutes or until inserted toothpick comes out clean. Cool for about 10 minutes in the pan, cut around the edges then release it. Let cool.