| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Inn recipes, Cheesecakes |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter; softened |
| 3/4 |
c |
Sugar |
| 1 |
|
Egg |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 2 |
c |
Blueberries |
|
|
Fresh or defrosted frozen |
|
|
Glaze: |
| 1/2 |
c |
Confectioner's sugar |
| 2 |
ts |
Butter; softened |
| 1/2 |
ts |
Grated orange or lemon peel |
| 1 1/2 |
tb |
Milk |
INSTRUCTIONS
Cream butter and sugar. Add egg and beat well. Sift together flour, baking
powder, and salt. Add dry ingredients to creamed mixture alternating with
milk. Beat until smooth. Fold in berries. Spread batter in greased 9"x9"
pan. Bake at 350 degrees for 40-45 min. or until coffee cake tests done.
Cool for 10 minutes. Remove to wire rack. Combine glaze ingredients -
gradually adding milk until glaze is of spreading consistency; drizzle over
the top of the warm coffee cake.JM.
Baked goods can be frozen and stored for several months and taste as fresh
as the day they were made--wrap them in freezer paper and then put them in
heavy plastic freezer bags. Expel all the air from the bag before you seal
it. It's the air in the bag that gives food "freezer" taste. Since we named
our inn Blueberry Hill, we planted thirty blueberry bushes in our garden,
feature blueberries in our decorating, and serve blueberry specialties on
our breakfast menu. This coffee cake is one of our guests favorite.
Blueberry Hill Bed & Breakfast
Posted to Bakery-Shoppe Digest V1 #195 by novmom@juno.com (Angela
Gilliland) on Aug 18, 1997
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