Title: Blueberry Buckle
Categories: Inn recipes, Cheesecakes
Yield: 1 servings
4 tb Butter; softened
3/4 c Sugar
1 Egg
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
2 c Blueberries
Fresh or defrosted frozen
Glaze:
1/2 c Confectioner's sugar
2 ts Butter; softened
1/2 ts Grated orange or lemon peel
1 1/2 tb Milk
Cream butter and sugar. Add egg and beat well. Sift
together flour, baking powder, and salt. Add dry
ingredients to creamed mixture alternating with milk. Beat
until smooth. Fold in berries. Spread batter in greased
9"x9" pan. Bake at 350 degrees for 40-45 min. or until
coffee cake tests done. Cool for 10 minutes. Remove to wire
rack. Combine glaze ingredients - gradually adding milk
until glaze is of spreading consistency; drizzle over the
top of the warm coffee cake.JM.
Baked goods can be frozen and stored for several months and
taste as fresh as the day they were made--wrap them in
freezer paper and then put them in heavy plastic freezer
bags. Expel all the air from the bag before you seal it.
It's the air in the bag that gives food "freezer" taste.
Since we named our inn Blueberry Hill, we planted thirty
blueberry bushes in our garden, feature blueberries in our
decorating, and serve blueberry specialties on our
breakfast menu. This coffee cake is one of our guests
favorite. Blueberry Hill Bed & Breakfast
