I have never gone blueberry picking until last Friday. Lily & I went blueberry picking with my friend Sharon and her kids. (Ian was fishing with his grandfather.) We went picking at Cudney Farm during their U-Pick Blueberry Fundraising Event. All proceeds were donated to the Western New York Land Conservancy.
It was a beautiful day. As soon as you would get hot, the sun would go behind the clouds and you would cool off. While we were there Channel 7 news was their filming us picking the blueberries. We ended up on the 6:00 news' piece about the fund-raising event.
I decided to make a Blueberry Coffee Cake Sunday morning with some of the blueberries.
Favorite Coffee Cake (Blueberry Buckle version)
2 cups Flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening (I used butter)
3/4 cup milk
2 cups well drained blueberries
Heat oven to 350 degrees. Grease round layer pan, 9x1 1/2 inches, or square pan, 8x8x2 or 9x9x2 inches. (Note: I used a 8x8x2 pan. My mother uses a 9x13 inch pan and bakes for less time. I will probably make it next time in a 9x13) Blend all ingredients except blueberries; beat vigorously for 1/2 minute. Carefully stir blueberries into batter.
Sprinkle Topping (recipe below) over batter in pan. Bake for 45 to 50min. (until wooden pick inserted in center comes out clean)
Mix together 1/2 sugar, 1/3 cup flour, 1/2 teaspoon cinnamon and 1/4 cup soft butter.
*A side note: I measured out all of my dry ingredients and left out my butter the night before I made this.
The coffee cake was yummy!! I have frozen blueberries to make another one and some muffins this winter.
I am linking to these fabulous parties, here.