By Debbs Hammett
Blueberries little blue orbs of deliciousness! Because we are wild about them, I developed this recipe from several different ones to come up with a basic blueberry coffee cake (also known as a buckle!)
Here is the recipe:
2 cups flour
1 cup sugar
1 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon salt
1 cup butter/margarine
1 cup milk
2 cups blueberries
1 cup flour
1 tsp. cinnamon
3 tablespoons firm butter, cut up
1/3 cup brown sugar, packed
Heat oven to 375 degrees . Grease a 9-inch square or round baking pan. Mix together topping ingredients and set aside. Use a pastry blender or use cutting technique with a spoon to mix…it should be crumbly and coarse.
In a large mixing bowl, mix all ingredients except the topping. Beat with a small mixer or by hand until fully combined. Spread in prepared pan. Sprinkle with topping and bake for approximately 30 minutes, until a pick inserted comes out clean.
Serve warm or at room temperature. This makes a wonderful snack cake or casual dessert.
To take this simple coffeecake to the next level, drizzle with a delicious vanilla cream. I’ll share my favorite recipe for this dreamy vanilla sauce, just don’t tell anyone how easy it is to make. Hold onto your hats! Simply melt your favorite good quality vanilla ice cream (in the fridge or, if you’re in a hurry, in the microwave). Imagine the cool vanilla sauce on a warm piece of blueberry buckle it is summer indeed!
(Debbs and Pete, her husband of 32 years, have three grown children. They have great fun with their two grandsons and granddaughter. Debbs has worked with the Keepers Ministry for the past year as Co-Leader and in Ministry Development.)
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