Monday, June 25, 2007

Blueberry Buckle Coffee Cake


The first category I (Ben) chose was a quick bread.

We found some fresh, reasonably priced blueberries at the grocery store, so I decided to make blueberry buckle coffee cake.

2 cups 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 fresh or frozen blueberries
1/2 cup flour
1/2 cup sugar 1/2 tsp. ground cinnamon
1/4 cup butter

  1. Grease bottom and 1/2 inch up sides of a 9x9x2-inch pan. Combine the 2 cups flour, baking powder, and salt.
  2. In another mixing bowl beat shortening with a mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat till light and fluffy. Add egg; beat well. Add dry mixture and milk alternately to beaten egg mixture, beating till smooth after each addition.
  3. Spoon batter into prepared pan. Sprinkle with blueberries. Combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in butter till mixture resembles coarse crumbs. Sprinkle over blueberries. Bake in a 350 degree oven for 60 minutes or till golden. Serve warm. Makes 9 servings. (Only 403 calories per serving!)

My dad and older brother came in late on a Friday night from traveling. I made this as a surprise on Saturday morning. We served lattes with this delish dish.


2 comments:

Tammy said...

LOVE the blog! The blueberry buckle cake looks delicious, but, um, ONLY 403 calories per serving?!

Siblings Meet Kitchen said...

You know if you use skim milk there will be a little less than 403 calories!