From Addie's Bake Shop: Blueberry Buckle

Hello everyone! I made this coffeecake every week this summer, as our guests raved over it. I made it for Alayne when she came out to Red Rock Ranch and she loved it too. So I thought I would pass it on to you. It would be perfect Christmas morning while opening all those presents!

Blueberry Buckle

2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla
1/2 cup milk
5 cups blueberries (small in size)

1 recipe Struesel Topping (follows)

Heat over to 350 degrees. Butter or spray and flour a 10" springform pan and set aside.

In a medium bowl, sift together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with a paddle attachment cream butter and sugar on medium speed until light and fluffy. Reduce mixer speed to low and add egg and vanilla. When combined, alternate adding flour mixture and milk to mixer, beginning and ending with flour. Remove from mixer and fold in blueberries, gently. There will seem like a lot of berries, but believe me, you want this! Scoup batter into the prepared springform pan and sprinkle the struesel topping generously over cake. Bake 60-70 minutes or until a toothpick comes out clean. Remove from the oven, leave in the pan for 10 minutes on a cooling rack. Remove the outside ring and let cool for 15 minutes before cutting into it and serving.

Struesel Topping

1 cup flour
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
6 Tbsp butter, room temp.

In a medium bowl, mix dry ingredients together, Cut in the butter using a pastry blender or your fingers until fine crumbs form. Using your hands, squeeze together most of the mixture to form large chunks. Sprinkle onto cake.

Enjoy!

You've got to try these!

Okay, I've found another favorite. It's really easy and a perfect replacement for bread at breakfast, lunch or dinner. I know the recipe name says scones, but they are more like biscuits. Give em' a try!


Proper Soda Scones

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, chilled and cut into cubes
1 Tablespoon lemon juice
1 2/3 cups milk, plus extra to glaze
fruit jam and butter

Preheat the oven to 450°.

Sift the flour, salt and baking powder into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

Whisk the lemon juice into the milk and leave for about 1 minute to thicken slightly, then pour into the flour mixture and mix quickly to form a soft but manageable dough. The wetter the mixture the lighter the resulting scone will be, but if too wet they will spread out, amoeba-like, while baking in the oven.

Knead the dough lightly to form a ball, then roll it out on a floured surface to a thickness of at least 1 inch. Using a 2-inch biscuit cutter and dipping it into flour each time, stamp out 12 scones, and place them on a well-floured baking sheet. Re-roll any trimmings and cut out more if you can.

Brush the tops of the scones lightly with a little milk and then bake them for about 20 minutes, or until risen and golden brown. Remove the tray from the oven and wrap the scones in a clean dishtowel to keep them warm and soft until ready to serve. Eat with your favorite jam and generous slab of butter.