Blueberry Buckle Coffee Cake – Delicious

A little aside before we begin with this yummy recipe.  I miss writing this blog.  But with bringing our new baby girl home from Ethiopia in May 2011 AND stepping up our homeschool program by joining Classical Conversations in Sept 2011, there has been precious little time.  Slowly,  I am perfecting our system of raising, teaching, training, cleaning, etc, etc, knowing full well that as people grow, everything will change and a new system will go into place.  So it goes.  I do always have this blog in the back of my mind, though, and look forward to writing more as that system gets perfected.  Hurry!  Before the next change comes!

Ok.  Enough of that!

We have made a variety of coffee cakes over the last few years, but THIS one is always everybody’s favorite.   The recipe without pics is at the bottom.  (I can’t remember why in the world it’s called a buckle.  I could look it up.  Naaaa.  Priorities :)

First, preheat the oven to 375 and grease 2 pie pans. Pull out your blueberries from the freezer, put them in a freezer baggie and let them thaw out in a big pan of hot water.  They should be thaw by the time you stir them in. And pull out all other ingredients before you start.

Thow into your mixer the next 7 ingredients.  You won’t mix until they are all in.

4 cups flour

Fresh ground prairie wheat flour (Using great ingredients makes me not feel so guilty about eating this, but I certainly don’t want to make YOU feel guilty if you have the regular store bought stuff.  Just do it and enjoy the moment, cause we might all go to heaven soon!)

1 1/2 cups sugar

Sucanat (unrefined sugar)

5 tsp baking powder

The cheap stuff

1 1/2 tsp salt

The good stuff.  Himalayan pink salt.  The full spectrum of minerals that our bodies need.  I drink 1/2 tsp of this salt in a mug of hot water (salt tea) almost every afternoon if  I’m feeling tired and it instantly revives me.

1/2 cup melted butter 1 1/2 cups milk

Raw milk straight from a dairy farm.  DO NOT be afraid to drink raw milk.  The “system” has misinformed us all about the hazards.  Google it.  You will see this is a major way to keep everyone very healthy.  Great for the gut where 85% of our immune system resides.  Dairy intolerance usually disappears when drinking raw milk.

2 eggs

From the local farm and grass fed chickens

NOW you can mix all this together for 30 seconds and it will look similar to this.   Store bought flour and sugar will make it a lighter color.

If you are still waiting for the blueberries to thaw, skip down and make the crumb topping.  You will need it BEFORE this goes into the oven.  And if you are STILL waiting, make the glaze.  You will use that AFTER the coffeecake bakes.

This mixer is a Bosch.  I like it much better than Kitchen Aid.

4 cups blueberries, fresh or frozen (thawed & drained)

Pull out the beater and stir in the blueberries with a spoon.  If they are still frozen, it will make the batter cold and be harder to stir, but it is doable.  It also might take a bit longer to cook. Spread batter in pans.

The one on the left has the crumb topping on it.  The one on the right does not yet.

Now, if you haven’t already, stir up the crumb topping in a bowl.  It doesn’t matter the order of ingredients.

Crumb Topping

1 cup sugar

2/3 cup flour

1/2 cup melted butter

There you have the flour, sugar and butter.

1 tsp cinnamon

Annnnnnnnd the cinnamon.

Mix until crumbly in a bowl with a spoon. Sprinkle the crumb topping onto the blueberry batter and bake 45-50 minutes or until wooden toothpick inserted in center comes out clean.

Hmmm.  Dirty oven on the bottom.  Not a priority.  Yea!

Now make the glaze.

Glaze

1 cup powdered sugar

Cheap stuff

1/2 tsp vanilla Homemade stuff.  Yes!  Here is a link from my website on how to make a small 4 oz jar. And here is a link from another website on how to make a gallon, which I did last year and gave away as Christmas presents.  Cheap and so darn easy!  That’s an 8 ounce jar above and here is another one waiting in the wings!

Ok, so add the vanilla And add 4 tsp hot water Mix until smooth in a bowl with a spoon. Now set that aside, clean the kitchen, have a little more coffee, figure out your day and smile because everyone will be thrilled that you made this!

Pull out the cakes and drizzle with Glaze.

Serve warm and enjoy!

Buckle

4 cups flour

1 1/2 cups sugar

5 tsp baking powder

1 1/2 tsp salt

1/2 cup melted butter

1 1/2 cups milk

2 eggs

4 cups blueberries, fresh or frozen (thawed & drained)

Heat oven to 375 degrees.  Grease 2 pie pans.  Blend flour, sugar, baking powder, salt, butter, milk and egg.  Beat 30 seconds.  Carefully stir in blueberries with a spoon.  Spread batter in pans.  Sprinkle with Crumb topping.  Bake 45-50 minutes or until wooden toothpick inserted in center comes out clean.  Drizzle with Glaze.  Serve warm.

Crumb Topping

1 cup sugar

2/3 cup flour

1 tsp cinnamon

1/2 cup melted butter

Mix until crumbly in a bowl with a spoon.

Glaze

1 cup powdered sugar

1/2 tsp vanilla

4 tsp hot water

Mix until smooth in a bowl with a spoon.

 

This recipe comes from The MOMYS cookbook and Deanna Pemberton.

Please note: I reserve the right to delete comments that are offensive or off-topic.

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