"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Coffee Cake Recipe

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This recipe for Blueberry Coffee Cake, by , is from REESE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matthew Hanson
Added: Wednesday, October 3, 2007


2 cups flour
1 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
cup softened butter (not melted)
1 cup milk
2 eggs, well beaten
1 teaspoon vanilla
1 cups blueberries (can use frozen)
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon cinnamon
1 Tablespoon melted butter

Preheat oven to 350. Grease 9 x 13 pan. Set aside. In large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Make a well in center. Add milk, eggs and vanilla; stir just until moistened, about 15 strokes. Fold in blueberries. Spread batter evenly in pan and sprinkle with topping. Bake 35 minutes or until toothpick comes out clean.




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