Last week on Facebook I asked if anyone else wanted to be snowed in and make cakes and soup. You replied and later shared your snow day creations. I truly enjoyed the cancellation of a basketball game, a Sunday School class Christmas party (this one was rescheduled and I’m thankful for that), and church (don’t judge). I thoroughly enjoyed my time in the kitchen. Also on the “to do” list some purging from my closets and dresser drawers. My greatest accomplishment was tackling Caseys room…again. Do you get the most work completed when no one else is in the house, or is it just me? All in all, this past snowy weekend was enjoyable and productive.
Summertime usually brings the purchase and freezing of about 10 pounds of blueberries. We love our blueberries fresh, in oatmeal, cobblers, and pies. I was thumbing through my church cookbook and found Blueberry Buckle. I had all the ingredients so it was a go.
BLUEBERRY BUCKLE COFFEE CAKE
1/3 c. sugar 1/8 tsp. salt
1/2 c. all purpose flour 1/4 c. butter
1 tsp. ground cinnamon
2 c. all purpose flour 1 large egg
2 tsp. baking powder 1 tsp. vanilla
1/2 tsp. salt 1/2 c milk
3/4 c. sugar 2 cups of blueberries (fresh or frozen)
1/4 c. butter
Crumble the streusel together and set aside. (I use my Ninja to blend)
For the cake, mix the dry ingredients together. In your mixer beat the egg, sugar, butter, and vanilla together. Add dry a 1/4 cup at a time and alternating with milk. Hand fold the blueberries into the thick batter. Pour into a buttered 9×9 cake pan. Bake at 375 for 35 minutes…check and add 5 or 10 more minutes if needed. Mine was a bit dry, so we ate it with milk poured over like strawberry shortcake.