Name: Grandma Say's Blueberry Coffee Cake
Ingredients: 1 1/2 c Blueberries, rinsed; 1/4 c Water; 2 tb Cornstarch; 1 1/4 c Sugar; 4 tb Butter, cold; 1 1/2 c Flour; 1/2 ts Baking powder; 1/2 ts Baking soda; 1/2 ts Vanilla extract; 1 c Buttermilk; 1 lg Egg; 2 tb Butter, cold

Unfortunately, many people think that patience is most predominately demonstrated by someone who has an easy going, laid-back attitude. But, on the contrary, patience is not some passive nuance of someone’s character; it is an active, exhibited virtue. It is a virtue of trust. To exercise trust implies that we are trusting in someone greater than ourselves. It is no wonder the world is so impatient. Those who do not know God can only trust in themselves, for there is no one greater in whom they can place their trust. Their confidence is self-confidence, their esteem is self-esteem, and their reliance is self-reliance… If we trust in ourselves, then we are a hopeless people. But we are the people of God who place our trust in the sovereign Creator and Sustainer of all things. Indeed, we do not know patience apart from Him; we are patient precisely because He is patient toward us, enduring with us to the very end. Therefore, we live coram Deo, for in Him we live, move, and have our being, and in Him our patience is perfected.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breakfast, Cake	9	Servings

INGREDIENTS

1 1/2	c	Blueberries, rinsed
1/4	c	Water
2	tb	Cornstarch
1 1/4	c	Sugar
4	tb	Butter, cold
1 1/2	c	Flour
1/2	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Vanilla extract
1	c	Buttermilk
1	lg	Egg
2	tb	Butter, cold

INSTRUCTIONS

Preheat oven to 350°.
Combine blueberries and water in a small saucepan and bring to a boil.
Lower heat and simmer for 3-5 minutes, until berries are soft.  Add
cornstarch and 1/3 cup sugar, stirring constantly until the mixture is
thickened.  Let simmer for 2 more minutes and remove from heat.  Set aside.
Combine 1 1/4 cup flour, baking powder, baking soda, and 2/3 cup sugar in a
mixing bowl.  Cut in 4 tb butter until mixture resembles fine crumbs.
Combine buttermilk, egg and vanilla extract and add to the mixture,
stirring until just moistened.
Spread half of the dough mixture in an 8" x 8" baking dish.  Spread the
fruit mixture over the dough.  Drop spoonfuls of remaining dough over the
fruit.
In a separate bowl, cut 2 tb butter into remaining 1/4 cup flour and 1/4
cup sugar until mixture resembles fine crumbs.  Sprinkle over top of coffee
cake.
Bake at 350° for 45 minutes or until top is golden brown.  Serve warm.
This is a Say Family Original Recipe.
Contributor:  Frances Say
Posted to MM-Recipes Digest  by fsay@bakernet.com on Aug 17, 1999

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