This easy and marvelous coffee cake comes originally from a collection of recipes I received from
the Saco Food Company in the early 1980's. All their recipes are straightforward and foolproof,
using their fabulous powdered buttermilk. If you want to substitute fresh buttermilk, though,
just leave out the buttermilk powder and water and replace them with an equal volume (to the
water) of fresh buttermilk.This recipe is also delicious if you substitute blackberries or raspberries for the blueberries.
If the berries are very sour or tart, add about 1/4 cup additional sugar to the dough.
- 2 cups fresh or frozen blueberries - washed and dried
- 2 cups all-purpose unbleached flour
- 2 Tbs. buttermilk powder
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sugar
- 1/4 cup butter
- 1 egg
- 1/2 cup water
Oven Temp: 45 minutes at 375°F.
- 1/3 cup flour
- 1/2 cup sugar
- 1/2 tsp. cinnamon
- 1/4 cup soft butter
Prepared pan: A 9-inch square pan sprayed with vegetable oil spray
Preheat oven. Prepare pan. Sift the flour, buttermilk powder, baking powder, soda, and salt, and set aside.
In a separate bowl, cream butter and sugar until fluffy. Add egg and beat thoroughly.
Blend water. Add dry ingredients and mix just until smooth. Do not overbeat.
Fold in blueberries. Spread batter in pan. Mix together all topping ingredients, and sprinkle
over batter. Bake 45-50 minutes until tests done with a toothpick. If you use frozen berries,
add 10 minutes to the baking time.