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
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.
Grandmother and Mom did.
I am passionate about my
food and cooking...
~ Bon Appetit ~
©Photo By: Madison Bales
©Photo By: Madison Bales
©SuzyBeeWolf 2014
1 comment:
It was delicious!
Post a Comment