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The last of the Michigan blueberries inspired me to rediscover a favorite breakfast treat.

Cherry-Berry Coffee Cake

  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 3/4 cup vegetable oil
  • 1/2 cup toasted walnuts or pecans

Mix together the flour, salt, cinnamon, sugar, and oil. Remove 3/4 cup of the mixture and mix with the nuts and set aside.

To the rest of the batter add:

  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup blueberries
  • 1/2 cup cherries

Pour the batter into a greased 9×13-inch pan. Sprinkle with the reserved nut-crumb topping. Bake at 350 degrees for 20-30 minutes, or until a toothpick inserted comes out clean.