And this is how I found my Blueberry Buckle coffee cake last Thursday morning. Note to self: always take blog photos before the Husband goes off to work.
A few weeks ago we brought home half a beef and had to clean out the freezer. My bucket of blueberries was taking up too much real estate and needed to get used up, pronto. So I grabbed my 1950s Betty Crocker cookbook and made her prized coffee cake recipe. Easy and moist, this is a great basic recipe for add-ins.
Blueberry Buckle 1/4 cup shortening
1 egg
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups blueberries
Mix all ingredients. Spread into greased 9" pan. Sprinkle with Crumb Topping. Bake at 375 degrees for 45-50 minutes or until toothpick comes out clean.
Crumb Topping
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup soft butter
And this is what the children do when I have a camera in front of my face and yell, "Freeze!" They're so used to me taking photos that my son automatically smiles, mid-chew if need be. And my daughter is in that stage where she'd rather make faces than actually straight-out obey me. This is what I get when I say it's time to do homework or brush teeth. I'm going to suggest drama club next year.
But at least it's nice to know that they are still young enough to have a sense of humor after being awake for a mere 20 minutes. And this coffee cake was a great lure to get their feet on the floor. Give it a try the next time your Little People are balking at the alarm clock.
Thanks for sharing! I want to remember to make this for Bible study some time so I have pinned to my recipe board! Looks yummy! Wonder if my 70's Betty Crocker book has that recipe? It is a skinny version of the cook book and my go to for things like scratch cakes, pancakes, pies ect.
ReplyDeleteI love this recipe. A classic!
ReplyDeleteI pinned this to try later this week. Thanks for sharing the recipe.
ReplyDeleteyour husband did a good job slicing in the cake - now we can see all this yummy blueberries :-)
ReplyDelete