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Dear Reader,
Tried and true. Recipes I can count on because I've made them over and over again and my family loves them. Familiar is good (and tasty too), but I've been getting a little bored with my baking and cooking, so I've been experimenting and trying new recipes. Some, I've loved and added to my tried and true collection. Others, not so good. In fact some have turned out so bad, that after a three-bite trial, I tossed them out. But the recipe I'm sharing today--it's a winner.
Blueberry Crumb Cake
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp grated lemon peel
1/2 tsp ground nutmeg
1/4 tsp salt
2 tsp baking powder
2/3 cup milk
1/4 cup butter, melted
1 large egg, beaten
1 tsp vanilla extract
2 cups fresh or frozen blueberries
*Next time I'm going to experiment and substitute 2 cups cherries (packed in water, but drained) instead of fresh blueberries.
Topping
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
In a bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for two minutes until well blended.
Pour into a greased 13x9 inch baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly, sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
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