The other day I wanted to use up some blueberries I had frozen in the freezer. I thought about making a couple of different recipes but when I looked them up found that I was missing a few of the needed ingredients in my pantry. So the next best thing was to go to the internet of course and wallah…I found a recipe for a coffee cake that I have never tried or even heard of before. It turned out to be delicious. So I thought I would pass it on to you. It might be fun to see how it would turn out in our solar oven sometime. Always a new experience here at PHF.
BLUEBERRY BUCKLE COFFEE CAKE
3/4 cups sugar 2 1/2 teaspoons baking powder
1/4 cups soft butter 1/2 teaspoon salt
1 egg 2 1/4 cups fresh or frozen blueberries (without
1/2 cups milk syrup)
2 cups flour 1/2 teaspoon cinnamon
Rinse blueberries in a colander or sieve in cold water, no soap. Remove any stems or mushy berries. Preheat oven to 375 degrees.
Combine sugar, baking powder, salt and cinnamon in a bowl and mix well. Add 1/4 cup softened butter (or shortening), the egg and mix with a hand mixer or spoon.
Add 1/2 cup of milk and mix.
While mixing stir in the 2 cups flour. Add blueberries and gently mix trying not to crush too many berries.
Grease and flour a 9″ deep dish pie plate or 2 small meat loaf pans, a bread loaf pan or round casserole dish. Pour batter into pans. It should only fill the pan about half way. The batter will rise when baked.
3/4 cups sugar
1/2 cups flour
1/2 teaspoon cinnamon
1/4 cups soft or melted butter
Mix topping ingredients together then sprinkle over cake top and bake in 375 degree oven for approximately 45 minutes. If you use a loaf pan like I did it will take about 10 minutes or so longer. Enjoy!