I've decided to revive my first blog. Nothing earth shattering, just looking to share more of the everyday aspects of life here, rather than on my "art blog". I'm also in the process of sprucing things up around here and at my art blog. It's good to freshen things up now and then.
I thought I'd kick things off by sharing a favorite recipe--Blueberry Buckle. Really, it's just a fancy name for coffee cake. Normally I make it with blueberries, but at this time of year I like to use fresh rhubarb.
Blueberry Buckle
1 1/4 cups flour
1/2 cup sugar
1/3 cup milk
1/4 cup (1/2 stick) softened butter
1/4 cup shortening
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1 egg
Mix sugar, butter, shortening and egg with spoon. Add milk and vanilla. Stir. Add remaining dry ingredients. Spread in ungreased 8 inch pan.
Sprinkle with 1 1/2 cups fresh blueberries or other fruit. Rhubarb is a great choice! I'm not much for measuring the fruit--I just load it on (especially the rhubarb)!
Mix until crumbly:
1/2 cup sugar
1/3 cup flour
1/4 cup softened butter
1/2 tsp cinnamon
Sprinkle above mixture over blueberries or fruit. Bake 40-45 minutes at 350 degrees. You can also double the recipe and use a 9x13 pan!
