This recipe takes me back to my "northern" roots growing up in New England. Back then it seemed we always had blueberry muffins, coffee cakes, pies and cobblers around when it was blueberry time in the summer. And blueberry pancakes were always a welcomed treat on a Sunday morning. Luscious, beautiful, gorgeous blueberries, bursting with flavor, fresh from the local farmers market.
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| Full of nooks and crannies of sugar topping and blueberries |
This is one of those "tried and true" recipes you just don't mess with, because it works ... every single time. Fresh blueberries, real butter, sugar and eggs deliciousness with a sweet, crunchy topping.
RECIPE
Ingredients
Cake:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup shortening (or lard)
3/4 cup milk
1 egg
2 cups fresh blueberries
Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon (optional)
1/4 butter, softened
Method
Preheat oven to 375 degrees. Spray or grease a 9 x 9-inch baking dish.
In a large mixing bowl, combine all batter ingredients together, except blueberries, and mix until well beaten. Batter will be thick. Gently fold in blueberries and spoon batter into prepared baking dish.
In a small bowl, mix together topping ingredients and sprinkle over batter.
Bake 45-50 minutes or until a wooden pick inserted in center comes out clean.
Yield: 9 servings
Also seen on Meal Plan Monday
Enjoy,
Mary
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