"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Buckle Coffee Cake Recipe

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This recipe for Blueberry Buckle Coffee Cake, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Loewe
Added: Tuesday, September 2, 2008


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
1/2 c powdered sugar
1/4 tsp vanilla
1 1/2 - 2 tsp water

Preheat oven 375 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

Number Of Servings:
Number Of Servings:




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