Wrangler Blueberry Coffee Cake

I got up this morning and was in a ‘yeeehawww’ cowgirl mood!  Don’t even ask me why!  Maybe it’s the cool Rocky Mountain morning air…maybe it’s the roaring sound of the Eagle River in my backyard…maybe it’s because I was up at literally the crack of dawn…maybe it’s the fact that I have a big basket of fresh blueberries…whatever, all I could think about was…

…now if I were out there on the range, on a big ol’ sprawling ranch, like Pioneer Woman, with hungry wranglers who would be striding in in their tight Levis, dusty boots with shiny spurs, sexxy cowboy hats, scruffy beards, and big white teeth Chiclets’ smiles, what would I have first for them?  Well, before the REAL grub!  Something warm…something sweet and bursting forth with flavor, crunch nuts, something that hot coffee would wash down.  You’re probably thinking I’m one pathetic chef, but, trust me, this is how my recipes are born–from immense imagination, from stories that scroll in my head, and from creative juices that spur my Boho mind!

Now I didn’t have those imaginary handsome, hungry, hunky cowboys coming through my door, but I did feed the furniture delivery guys, the yardman who just stopped by, and the neighbors whose elderly parents from back East are in town!  And, I still had enough leftover for my handsome hunk of a cowboy wrangler horse ridin’ and lasso throwin’ …Ben!

 

Serves:  8+

 

Preheat oven 350

What you need:

2 ½ cups all purpose flour

1 ½ cups brown sugar

2 tbl water

½ tsp salt

2/3 cup canola oil

2 tsp baking powder

1 tsp baking soda

2 tsp cardamom

1 tsp cinnamon

2 beaten eggs

1 1/3 cups buttermilk

2 cups fresh blueberries

1 cup chopped walnuts

 

What you do:

Put flour in a large mixing bowl.  In a small bowl combine the brown sugar and water and melt sugar somewhat.  Add to flour and blend somewhat.  Add remaining ingredients, except blueberries and walnuts, blending after each ingredient is added.  Finally, add blueberries and walnuts and gently fold in.

Pour into a greased baking dish (appx 9×17).  Bake in 350 degree preheated oven for about 35-45 minutes or until a toothpick comes out clean.  When done, let cool/rest for about 20-30 minutes before serving.

 

©2012  Alice D’Antoni Phillips   Ally’s Kitchen