Feelin' Blue

Alright - I make no claims to being a genius in the kitchen. I like to think that I could be a good cook (really a better baker) but the desire to cook is often at war with my love of a spotless kitchen. But, when I came home from work tonight I decided to make one of my favorite coffee cake recipes, Blueberry Buckle Coffee Cake, so that Luke and I could have something special for Friday breakfast. Unfortunately it did not turned out as planned. It started off well enough (I even took photos of the supplies and planned on taking a photo of the after), but I should have realized I was distracted by the two inches of snow piling up outside the kitchen window and stopped right there. What followed was a series of baking calamities: 1) when I was doing the final mixing of the ingredients I thought to myself, "this doesn't look quite right," - of course it wasn't (2) I used too much butter for the cinammon crumble, which is now more of a cinnamon boulder,(3) I realized I also used the 1/3 of a cup instead of the 1/2 when the recipe called for it, (4) I decided to be lazy and do a quick mix of the forgotten flour in the baking dish, unfortunately I already added the blueberries, and (5) the coffee cake is now blue, BRIGHT blue (its supposed to be a lovley light brown with blueberry specks)...Whoops...hope Luke doesn't notice.

Regardless, what follows is a really great Blueberry Coffee Cake recipe when done right. Enjoy and God Bless!

Blueberry Buckle Coffee Cake - courtesy of Anya Mazen and whatever restaurant her Mom got it from in Northern California
Cake
1/2 cup of margarine
1 egg
1/2 cup whole wheat flour
1 and 1/2 cups of all purpose flour
2 and 1/2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup of buttermilk
2 cups blueberries
1/2 cup of sugar
Topping
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinammon
1/4 cup softened butter

For the cake: Cream the margarine and sugar. Add the egg and blend well. In a separate bowl mix the flour, baking powder, soda and salt. Add to the creamed mixture alternating with buttermilk. Gently stir in the blueberries (first coating with flour). Spread batter into an oiled 9x9 pan.

For the topping: combine sugar, flour, and cinammon. Cut in the butter until coarse crumbs are formed.

Bake with topping for 30-35 minutes at 350 degrees until tester is clean

Oh great...now I smell my dinner burning...