Blue Ridge Corn Meal Coffee Cake Friday, June 28, 2013
A Martha White recipe
1 ½ cups Martha White® Self-Rising Flour
½ cup Martha White® Self-Rising Enriched White Corn Meal Mix
½ cup sugar
½ cup butter
1 large egg, beaten
1 cup sour cream
½ cup milk
¼ tsp almond extract
2 cups fresh or frozen blueberries
1/3 cup sugar
2 TBSPs butter, melted
½ cup sliced almonds
1. HEAT oven to 375 deg. Spray 13 x 9-inch pan with no-stick cooking spray. Combine flour, corn meal mix and 1/2 cup sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
2. COMBINE egg, sour cream, milk and almond extract in small bowl; blend well. Add to flour mixture; stir just until blended. Spread batter evenly in prepared pan.
3. SPRINKLE blueberries over batter. Sprinkle with 1/3 cup sugar; drizzle with 2 TBSPs melted butter. Sprinkle with almonds.
4. BAKE 40 to 50 minutes or until edges are golden brown. Cool 10 minutes before serving.