View this image in the McCormick Look Book!
Are you in the mood to win some lovely spring goodies? Well, you're in luck!
Remember when I teamed up with McCormick to bring you those fantastic Mocha Cappuccino Brownies? Well, they're back, and this time they've got gifts for YOU!
McCormick is offering the following to one lucky Whisk Kid reader:
- Spring apron
- Corningware baking dish
- Spring cookie cutters
- Muffin tin
- MeriMeri spring cupcake liners
- Assorted food colors
- Ground cinnamon
- Ground ginger
- Vanilla Extract
- Lemon Extract
To enter, please leave a comment telling me what your most-used spice is. I'm curious! I think I use more cinnamon than anything. What about you?
Make sure to let me know before the contest ends on April 22, 2012 at 10PM EST! Best of luck!
Also, make sure to check out their Pinterest page as well. Details for another contest they're hosting can be found here!
Blueberry Coffee Cake via McCormick
For the streusel Topping:
1/2 c (71 g) firmly packed brown sugar
1/2 c (71 g) flour
2 tsp McCormick® Cinnamon, Ground
1/2 tsp McCormick® Allspice, Ground
1/3 c (78 g) cold butter, cut into pieces
For the coffee cake:
1 1/2 c (213 g) flour
1 Tbsp baking powder
1/3 c (78 g) butter, room temp
1/3 c sugar
2 eggs, room temp
2 tsp McCormick® Pure Vanilla Extract
3/4 c (177 ml) milk, room temp
2 c blueberries
Preheat the oven to 375F. Oil and lin an 11"x7" baking dish or a 9" round pan. Set aside.
To make the streusel, mix the brown sugar, flour, cinnamon and allspice in a large bowl. Cut in the butter with a pastry blender, a fork, a pair of knives or your hands. Work the mixture until it resembles coarse crumbs and set aside.
To make the cake, start by combining the flour and baking powder in a small bowl. Set aside.
Cream the butter and sugar together until light and fluffy, about five minutes. Add the eggs one at a time, scraping the bowl after each addition. Mix in the vanilla.
Add half of the dry ingredients to the butter mixture and stir until just combined. Add the milk and mix to incorporate. Add the remaining dry ingredients and the blueberries, and fold gently to combine. Pour into your prepared pan and sprinkle with the streusel topping.
Bake for about 30 minutes or until the cake pulls away from sides of pan. Cool in pan on wire rack and serve at room temperature or chilled.