twenty years ago i dragged the girls and my two sisters to a work picnic.....back when i worked as a head nurse for our local community hospital. it was a grey day....one of the surgeon's invited the group of us out for a ride on his sail boat.....what an adventure...as was his customary way he shouted orders.....only these were sailing orders....not a one of us had a clue what he was talking about ......we could not stop laughing....it was a great day...lots of smiles and good food. one of the staff brought an absolutely amazing blueberry buckle.....we begged for the recipe...which she was nice enough to share. (i still have the battered and stained recipe card she hand wrote) for the last 20 years i have been making this recipe every blue berry season...i have made one change...i make it with buttermilk instead of milk. thank you rita for this recipe! and thanks to wild bill for the wonderful sail boat ride.
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| love in the oven |
recipe after the jump
cake batter :
3/4 cup sugar
1/4 cup softened unsalted butter
1 cup buttermilk
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour sifted
2 cups fresh blueberries
1 egg
cream the butter and sugar, beat in the egg, add the dry ingredients and stir well. add the buttermilk and beat until smooth. fold in the blueberries, pour into a 9x9 floured & greased pan. preheat oven to 375.
crumb topping:
1/2 cup sugar
1/3 cup flour
1/4 cup unsalted butter softened
1/2 teaspoon cinnamon
beat butter until smooth add the other ingredients to the butter and mix to a crumble and sprinkle on top of the cake. i bake it about 44 minutes. check the center to be sure toothpick comes out dry. this is such a great breakfast coffee cake...not too sweet...lovely.
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| love on a plate |
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