"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Blueberry Buckle Coffee Cake, by Amy Loewe, is from The Hauptli Reunion 2008 Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c all-purpose flour 3/4 c sugar 2 1/2 tsp baking powder 3/4 tsp salt 1/4 c shortening 3/4 c milk 1 egg 2 c fresh or frozen(thawed and drained) blueberries Crumb Topping 1/2 c sugar 1/3 c all-purpose flour 1/4 c butter softened 1/2 tsp ground cinnamon Glaze 1/2 c powdered sugar 1/4 tsp vanilla 1 1/2 - 2 tsp water
Preheat oven 375º grease 9x 9 inc pan. Blend flour, sugar, baking powder, salt, shortening, milk and egg. Stir in blueberries. Spread batter in pan. Mix all Crumb Topping ingredients until crumbly. Sprinkle on batter. Bake 45- 50 minutes. Mix glaze ingredients. Drizzle over Coffee Cake. Serve Warm
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.