Perfect with a cup of coffee....

The week-end is finally here!  I hope  you are enjoying a good Saturday, wherever you are and whatever you are doing.

This recipe would be perfect with a cup of coffee.  It comes from Betty Crocker's Old-Fashioned Cookbook from 1990, and is one more delicious way for us to enjoy those blueberries.:-)

BLUEBERRY BUCKLE COFFEE CAKE

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping (below)
Glaze (also below)

 - Heat oven to 375 degrees F.  Grease square pan, 9 x 9 x 2 inches, or round pan, 9 x 1 1/2 inches.  Blend flour, sugar baking powder, salt, shortening, milk, and egg; beat 30 seconds.  Carefully stir in blueberries.  Spread batter in pan; sprinkle with Crumb Topping.  Bake 45-50 minutes or until wooden pick inserted in center comes out clean.  Drizzle with Glaze.  Serve warm.  9 servings

Out of the oven, waiting for the Glaze.

 

 

CRUMB TOPPING

1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Mix all ingredients until crumbly.

GLAZE

1/2 cup powdered sugar
1/4 teaspoon vanilla
1 1/2 to 2 teaspoons hot water

Mix all ingredients until drizzling consistency.

Ready to serve.  Would you care to join me?

The Blueberry Buckle is served on a cake plate designed by Susan Branch for Lenox.   The plate and cup and saucer are Strawberry Fair by Johnson Brothers.  There will be more about them in another post.  The stainless flatware is Chateau by Gorham.

There are ways we are able to find refreshing spots on a hot summer day.  That will be part of the next post.

Thank you so much for reading.  I really appreciate your comments.