1 ½ cups blueberries 1 cup sugar 2 tbsp cornstarch 1 ½ cups all purpose flour ½ tsp baking powder ¼ tsp baking soda 6 tbsp butter 1 egg ½ cup buttermilk ½ tsp vanilla ¼ cup vanilla ¼ cup brewed medium roast coffee Preheat oven to 350 degrees
Combine blueberries with ¼ cup water in sauce pan Cook to boiling, reduce heat, simmer 5 minutes Stir in ¼ cup sugar and cornstarch
Cook until thickened, stirring constantly Set aside Mix together ½ cup sugar, flour, baking powder and baking soda
Cut in 4 tbsp butter Mix till fine and crumbly Combine egg, coffee, buttermilk, and vanilla Add to flour mixture, blend till just moist Spread ½ batter into 8x8x2 inch cake pan Spread fruit mixture over batter
Drop remaining batter by spoonful over fruit in random pattern Blend remaining sugar, flour, 2 tbsp butter fine crumbs Sprinkle over batter
Bake 40-45 minutes or until golden brown
Combine blueberries with ¼ cup water in sauce pan Cook to boiling, reduce heat, simmer 5 minutes Stir in ¼ cup sugar and cornstarch
Cook until thickened, stirring constantly Set aside Mix together ½ cup sugar, flour, baking powder and baking soda
Cut in 4 tbsp butter Mix till fine and crumbly Combine egg, coffee, buttermilk, and vanilla Add to flour mixture, blend till just moist Spread ½ batter into 8x8x2 inch cake pan Spread fruit mixture over batter
Drop remaining batter by spoonful over fruit in random pattern Blend remaining sugar, flour, 2 tbsp butter fine crumbs Sprinkle over batter
Bake 40-45 minutes or until golden brown
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