This will be the last sweet treat in our house for a while. We are all on sugar overload, from the holidays and my birthday. Christmas chocolates, desserts, chocolate mousse cake and Grand Marnier Cheesecake have all decided to take residence in my behind, and I'm none too happy about it. So, my goal this year is to cut out the sweets and get us back on track.
I wonder how long it will last, LOL.
Blueberry Buckle Coffee Cake
Adapted from Betty Crocker's All Time Favorites (1972)
2 C flour
3/4 C sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/4 C shortening
3/4 C milk
2 C fresh blueberries
Crumb Topping (below)
Heat oven to 375 degrees. Grease a 9x9x2-inch baking pan. Blend flour, sugar, baking powder, salt, shortening, milk and eggs; beat one minute. Carefully stir in blueberries.
Spread in pan and sprinkle Crumb Topping on batter. Bake 45 to 50 minutes or until a wodden pick inserted in center, comes out clean. Serve warm.
Mix 1/2 C sugar, 1/3 C flour, 1/2 tsp cinnamon and 1/4 C soft butter.
Cindy's notes: I used frozen blueberries, which I left in the freezer, until I had to use them in.
This post linked to