Blueberry Coffee Cake

Suzy Bee’s Kitchen

Blueberry Pear Coffee Cake

*Preheat oven @ 375 Degrees. Bake 30 ~ 40 minutes until golden or pick comes out clean.

  Prepare a deep dish pie plate or 9” baking dish set aside.

Ingredients:

2 1/2 Cups Baking Mix

1/2 Cup Brown Sugar Packed

2 Shakes of Pumpkin Pie Spice

1/2 Cup Swiss/Gruyere Cheese Grated

1/2 Cup Chopped Pecans

2 tsp. Grated Lemon Peel

2 Eggs

2 6 oz. Vanilla Icelandic Yogurt

1 Cup Frozen Blueberries (Heaping)

1 Red Pear Sliced & Cored

Glaze:

Wild Blueberry Jam

Sugar Cinnamon Sprinkle

In a large bowl whisk all the dry ingredients. Set aside.

In a medium bowl whisk together eggs and yogurt, pour into dry ingredients stir mixture together. Fold in Blueberries gently. Pour mixture into prepared Deep Dish Pie Plate. Arrange the Red Pear in a pinwheel design dust with Cinnamon Sugar mixture.

While cake is still warm brush on the Wild Blueberry Jam. Don’t Be shy!  Dust with you Cinnamon Sugar mixture. 

 Cool & serve… (I can never wait!)

Enjoy!

** This is where I tell you that I cook by feel like my 
Grandmother and Mom did. 

I am passionate about my food and cooking...

                                      ~ Bon Appetit ~


©Photo By: Madison Bales

©SuzyBeeWolf 2014