Ho John Lee’s Weblog

Not what I expected to see while clearing the vacation backlog in Bloglines, but I happened across this atypical post of a recipe for blueberry coffee cake on Megan McArdle’s Asymmetrical Information site this afternoon. Sounded good, and we already had a fresh bucket of blueberries, so we cranked out a batch of coffee cake in time for dessert after dinner this evening. Topped off with whipped cream and even more blueberries. Very nice.

Preheat oven to 375 fahrenheit

For cake:

Mix together until smooth and creamy:

1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 egg

Stir in 1/2 cup milk

Sift together and add:

2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder (< --- note, not baking soda! --hjl)

Stir in 2 cups washed blueberries (usually about one box) that have been picked over to remove unripe berries and stems

Put into a 9x9 greased square pan

Topping:

1/4 cup (1/2 stick) butter
1/4 cup dark brown sugar
1/4 cup white sugar
1/2 teaspoon cinammon
1/3 cup flour

Mash it all together until it's a uniform consistency, and sprinkle over the top of the cake. Bake 45-55 minutes.

She also has a Betty Crocker pancake recipe posted, sounds like she’s been on vacation as well.

Update 08-14-2005 20:36 - Added a note not to use baking soda. We’re on our 3rd batch now. The second was ok, but strangely off, which I later realized was due to using baking soda by mistake. Otherwise excellent.

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