Wednesday, February 29, 2012

Blueberry coffee cake

Pre heat: 350                                     Bake : 25 min or till firm

Makes 6 half pint jars


1 ½ c. blueberries
¼ c. sugar
2 T. cornstarch
¼ c. water

Add water to berries and bring to a boil then reduce heat and simmer covered for about 5-8 min.  In separate bowl combine the water and cornstarch; stir into the berries.  Cook until it becomes thick and bubbly.  Continue cooking for a few more min past this stage and remove from heat.


1 ½ c. flour
2/3 c. sugar
½ t. baking powder
½ t. baking soda
¼ c. butter cut up
½ c. butter milk (I always use reg milk and add a t. of lemon juice or vinegar and let sit for 5 min)
1 egg
1 t. vanilla

Combine all dry ingredients and then cut in cold butter using a pastry blender until it resembles coarse crumbles.  In separate bowl combine milk, egg and vanilla, add to dry ingredients all at once in a well in the dry ingredients.  Mix until just blended. 


¼ c. flour
¼ c. sugar
2 T. cinnamon
2 T. Butter

Mix ingredients in a deep bowl and use a pastry cutter or a food processor.  Make sure butter is still cold. 
Grease 6 jars and spoon in two large table spoons into eat jar.  Add two table spoons of berry sauce and then top with 1 ½ more table spoons of cake.  (Adjust cake accordingly to have enough for every jar, everyone scoops different)  Top each jar with a hefty sprinkle of crumble topping.  Place jars on a cookie sheet and bake for about 20-28 min or a tooth pick comes out clean from center of top cake.
Either serve warm or place lids on right away to form proper seal.  Once they are sealed they will stay fresh for two weeks in the refrigerator or up to a month in the freezer.  They can be shipped to loved ones or saved for a party!  Enjoy!

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