Tis the season for Blueberries and since they are quite plentiful right now, we shall make many recipe's that call for all things BLUE! That is of course when there are enough Blueberries left over after everyone eats them out of the bowl ... the best way of course. And the most healthy I might add.
I found this recipe in a magazine several years ago and although I don't usually copy them down, since most aren't that good, this one looked particularly yummy and has proven it's worth many times.
The only thing that could make it any better would be a dollop of whipped cream and a cup of coffee!
BLUEBERRY COFFEE CAKE
2 cups Flour
3/4 cups Sugar
2 t. Baking Powder
Dash of Salt
1/3 cup Butter or Margarine, softened
2 Eggs, lightly beaten
1 teaspoon Vanilla
1 cup Milk
Mix all dry ingredients, then add wet ingredients one at a time, and stir until moist. Mixture will be rather thin. Pour into a greased 7x11 or 8x11 baking pan. I actually used an 8x8 in this post for a thicker cake but you'll need to cook it longer and test every few minutes to make sure it's baked all the way through.
2 cups Fresh Blueberries
1/3 cup Sugar, mixed with 1 teaspoon Cinnamon
Bake at 350 degrees for 40-45 minutes.
* A link to my Blueberry Muffin recipe : )