Tuesday, August 11, 2009

blueberry buckle

2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup shortening
3/4 cup sugar

1 egg
1/2 cup milk
2 cups of fresh BLUEBERRIES :)
(you could substitute raspberries)

Preheat oven to 350F
Grease bottom and sides of a 9X9X2 inch pan and set aside.
In a medium bowl combine the 2 cups of flour, baking powder and salt; set aside.

In a medium mixing bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup of sugar and continue beating on medium speed until light and fluffy. Add the egg and beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.

Spoon batter into prepared pan. Sprinkle with blueberries.

In another bowl combine:
1/2 cup all-purpose flour
1/2 cup of sugar
1/2 tsp ground cinnamon
Cut in 1/4 cup butter until mixture resembles coarse crumbs; sprinkle over blueberries.

Bake for 50-60 minutes or until golden. Cool slightly...
Enjoy this coffee cake warm from the oven!
what a wonderful breakfast this would be on the first day of school :)

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