We're off on a Rosemary House Traveling Herb Seminar, stepping back in time to the 18th Century and visiting a colonial plantation and a medical heritage foundation. It'll be a fun day of learning about history and life over 250 years ago. But to start the day right, we have a Blueberry Coffee Cake to share with our time travelers. And, the recipe to share with our readers.
Blueberry Coffee Cake
1/4 c. butter, room temperature
3/4 c. sugar
1 egg
2 c. flour
2 tsps. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. fresh blueberries
Topping:
1/2 c. sugar
1/3 c. flour
1/2 tsp. apple pie spice
1/4 c. butter, room temperature
Preheat the oven to 350 degrees. Grease and flour a 9" x 13" pan. Cream the butter, sugar, and egg. Combine the flour with the baking powder and salt. Add to the butter mixture, alternating with the milk, mixing well after each addition. Gently fold in the blueberries. Spread mixture evenly into the prepared pan. Note: it will be a fairly thin layer of batter. Prepare the topping. Combine the sugar, flour, apple pie spice, and butter until fine crumbs form. Sprinkle evenly over the blueberry base. Bake 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Cool. Enjoy!
2 comments:
That looks delicious. Interesting with the apple pie spice ingredient. Wish I could attend your presentation!
Ruth
I must make this. I have 2 gallons of blueberries in the freezer and blueberry season will be coming before I know it. Yummmm!
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