The Times - Serving Waitsburg, Dayton and the Touchet Valley

This is the recipe this week because I needed to come up with something for our church morning potluck and clean-up day. And I needed to use the buttermilk I had. I have plenty of frozen blueberries from last summer. Google makes it so easy to find recipes. I have decided I could go into business called “Potluck Café.” I do like to bake and I do like to share. This recipe makes a large 9" x 13" pan, so as I have mentioned before, bake and share with someone, or anyone and they will appreciate it.

I did another “Teeny” thing. I put together all the ingredients and put it in the oven. I decided to put the Streusel topping together while it baked, then thought, hmmm, it has flour in in and that isn’t going to work with unbaked flour on top. Sure enough, it was to go on top of the batter but it was too late. The cake already had formed a nice crust. What I did was to put a very thin layer of frosting on top, more of a glaze, and it was great. But now I have this crumble topping made. I think I will make another blueberry coffee cake and do it right this time. It was a big hit at the church.

INGREDIENTS:

4 c. flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/3 c. white sugar

½ c. butter

2 eggs

1 tsp. vanilla extract

2 c. buttermilk

2 c. blueberries

CRUMBLE TOPPING:

2/3 c. all-purpose flour

2/3 c. white sugar

8 Tbsp. butter, softened

DIRECTIONS:

Preheat oven to 340 degrees. Grease and flour a 9" x 13" inch pan.

Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.

In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the four mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.

In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the top of batter.

Bake in the preheated oven for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MY NOTES:

I put in more like 3 ½ cups of blueberries. For me, this is a keeper. It wasn’t too sweet and anything with buttermilk makes it light. When I make the next one to use up the topping that now sits in a plastic bowl glaring at me, I’ll probably freeze half of it or gift it away.

ENJOY