Delicious and new things have been appearing at the end of my fork. Our daughter (Tiger, I call her) is a cooks’ apprentice this Summer. Last night she was stirring up a coffee cake to meet us in the morning. Spinning around the kitchen, rushing from this to that…
“Oh no! There go the blueberries… all over the floor!”
(see why I call her Tiger. she’s full of life and energy – lot’s of energy)
Problem is those fresh blueberries were meant to give up their lives for a new recipe Tiger was trying…and altering to her personal specs. Instead, said blueberries, as if laughing at their captor, were rolling n frolicking across the kitchen floor.
Long-story-short, we had blueberry coffee cake anyway.
No, we didn’t use the floor berries. They still had plenty of friends who didn’t want to play on the floor.
Here is the recipe if you want to try it. It’s a Taste of Home recipe plus (or minus) Tiger’s alterations. Folks, I recommend it, especially with a fresh brewed cup of Starbucks Blonde*. Mmmmm, I love Sunday mornings.
* I patronize both Starbucks and Chic fil-a. From earth to Heaven, enjoy the journey.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/2 cup butter, softened
- 1 cup fresh blueberries (Tiger did not use frozen, thank you, thank you)
- 1 cup chopped pecans (No nuts in this go around. Seems better w/o)
- STREUSEL TOPPING:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter
- Mix flour, sugar, baking powder and salt.
- Whisk the egg, milk and butter; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.
- For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.