Tuesday, July 2, 2013

Blueberries And Backyards

Blueberry Buckle

The next best thing to having blueberries growing in your yard is having a neighbor with blueberries in his yard. Hmmm.....come to think of it, maybe that's even better than having your own. Saturday morning we took a few minutes out to go pick a couple of gallons of berries. One to give away and one to enjoy. 

We've been spending lots of time outside this summer. While the west is is in a serious heat wave, here in the South, it is a little cooler than some summers. Our backyard is such a pleasant place to be.

Our daisies have taken over the fountain in the back yard. 

Little Sister has new shoes suitable for backyard water fun.

When I have extra blueberries, I always reach for my favorite cookbook--Better Homes & Garden New Cookbook to look up this recipe. I have a much newer edition of this cookbook that starts with "Dear Friends" but I still want the recipes from this 4th printing of the book that my mother gave me when I finished college. The recipes have changed over the years. And sometimes the ingredients for the same recipe have changed. (Obviously, we all like things sweeter now.)

Here is my updated version of this blueberry coffee cake. I switched the all-purpose flour to self-rising and skipped all that sifting business. Speed was of the essence today. (Confession: I also just added all my wet & dry ingredients at once. I would not do this if I were baking a regular cake—has to do with gluten development—but it was okay here. Might still alternate if I had time.)


1/2 cup shortening
3/4 cup sugar
1 egg
2 cups self-rising flour
1/2 cup milk

2 cups fresh blueberries

1/2 cup sugar
1/2 cup self-rising flour
1/2 teaspoon ground cinnamon
1/4 cup butter

Preheat oven to 350 degrees.

Thoroughly cream shortening and 3/4 cup sugar; add egg and beat until light and fluffy. Add flour to creamed mixture, alternately with milk. Spread in greased 11x7x 1-/1/2 inch pan. Top with berries. Mix 1/2 cup sugar, 1/2 cup flour and cinnamon. Cut in butter until crumbly; sprinkle over berries.

Bake 45 minutes. Cut into squares. Serve warm.

This passed the Daddy-O test this morning for breakfast! "Excellent!" says the master of the house.

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