This recipe has been in my family for
years. It's just a simple blueberry coffee cake. When I
was just a kid, growing up in Missouri, my mom had a
whole garden that traveled the length of our yard donated
to berries. Every time I was outdoors playing, and I felt a
little hungry, I remember running to the garden and eating my fill of
summer berries. We had so many berries that she would make
preserves and this wonderful cake for neighbors and friends.
It is a simple and delicious cake.
Recipe
Spray an 8x8 or 9x9 square cake pan
with non-stick spray
Pre-heat oven to 350 degrees
Wet Ingredients:
1/2 stick soften butter
1 egg room temperature
1/2 cup of sugar
1/2 sour milk (whole milk with 1 T.
lemon juice)
1 teaspoon lemon extract
1 teaspoon lemon zest
Dry Ingredients:
2 cups cake flour ( must be cake flour)
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon salt
2 cups fresh or frozen blueberries
Crumb Topping
1/2 cup cake flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/2 stick butter slightly soft
Directions:
Cream you butter and sugar till fluffy
and lighter in color, add egg, lemon extract, grated
lemon zest and beat. Sift your dry ingredients
and alternate adding dry ingredients and milk to your creamed
butter mixture. When incorporated add your blueberries.
Put in pan and smooth topping with offset spatula. With the
same bowl after it has been scraped with spatula, you do not have to
wash bowl, add your topping ingredients to bowl and
use paddle attachment. Mix. You will make a fine crumb texture,
add this to the top of your cake evenly. Bake at 350 degrees
for 35 to 45 minutes. Let cool, sprinkle powder sugar and
serve with coffee or tea.
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