spinguru
07-07-2008, 05:48 PM
This is a childhood favorite that an aunt of mine used to make with the abundance of summer blueberries that were available in Jersey in the summertime....mmmmm, it is so good! I have tweaked it to use whole wheat pastry flour instead of white flour, but you can use white flour if you prefer -- just use a little less milk (one cup rather than 1-1/2 cups). You can also substitute peaches for the blueberries if you like.
Here's the recipe:
For cake:
1/2 cup butter, softened
1-1/2 cups sugar
1 to 1-1/2 cups milk (depending on type of flour used)
3 eggs
4 cups sifted whole wheat pastry flour;
4 tsp. baking powder
1 tsp. salt
4 cups fresh blueberries or fresh peaches (if using peaches, peel and slice)
For topping:
2/3 cup whole wheat pastry flour
1/2 cup butter, softened
1 cup sugar
1 tsp. cinnamon
Combine flour, baking powder and salt in medium bowl and set aside. In large bowl, cream butter and sugar together. Add eggs and milk; beat 2 minutes. Add flour mixture; beat 2 more minutes. Add blueberries and fold gently into batter. Pour into oblong pan (13x9x2 inches) that has been coated with cooking spray (or greased and floured if you prefer). In small bowl, combine 2/3 cup. flour, softened butter, sugar and cinnamon; mix until crumbly. Sprinkle topping on top of cake batter. Bake at 375 50-60 minutes or until wooden pick inserted in center comes out clean (not counting blueberry stains :) ).
Cut into squares; enjoy warm out of the oven or serve as coffee cake for breakfast -- yum, yum, yum.
Here's the recipe:
For cake:
1/2 cup butter, softened
1-1/2 cups sugar
1 to 1-1/2 cups milk (depending on type of flour used)
3 eggs
4 cups sifted whole wheat pastry flour;
4 tsp. baking powder
1 tsp. salt
4 cups fresh blueberries or fresh peaches (if using peaches, peel and slice)
For topping:
2/3 cup whole wheat pastry flour
1/2 cup butter, softened
1 cup sugar
1 tsp. cinnamon
Combine flour, baking powder and salt in medium bowl and set aside. In large bowl, cream butter and sugar together. Add eggs and milk; beat 2 minutes. Add flour mixture; beat 2 more minutes. Add blueberries and fold gently into batter. Pour into oblong pan (13x9x2 inches) that has been coated with cooking spray (or greased and floured if you prefer). In small bowl, combine 2/3 cup. flour, softened butter, sugar and cinnamon; mix until crumbly. Sprinkle topping on top of cake batter. Bake at 375 50-60 minutes or until wooden pick inserted in center comes out clean (not counting blueberry stains :) ).
Cut into squares; enjoy warm out of the oven or serve as coffee cake for breakfast -- yum, yum, yum.