This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !
On a cold, wintery morning I crave something to help me believe that spring will come again. I know there are many lovers of snow out there who will disagree with me, but winter is just not my thing. I hate to be cold. I am a California transplant. Luckily I live in a location that has relatively mild winters. They are not mild enough for me. I am shivering as I type this and it is merely a blustery, windy day. The worst of winter is yet to come. This Buttermilk Blueberry Breakfast Cake is just the way to beat the winter blues. I am tempted to make some tonight. Why wait for breakfast?
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
° 4 cups all-purpose flour
° 3 tablespoons. Baking powder
° 1 c. baking soda
° 1 c. salt
° 1/2 cup butter
° 1 cup sugar
° 2 eggs
° 1 c. 1 teaspoon vanilla extract
° 2 cups of milk
° 2 cups of fresh blueberries
° 2/3 cup all-purpose flour
° 2/3 cup sugar
° 6 tablespoons. softened butter
Preparation: 30 minutes › Cooking: 45 minutes › Preparation: 1 hour 15 minutes
Preheat oven 350°F (175°C). Grease and grease a 13″ x 9″ rectangular baking dish.
In a bowl, combine 4 cups of flour, baking powder, baking soda and salt. the reserve.
In a large bowl, beat 1/2 cup butter and 1/2 cup sugar, until mixture is fluffy. Add the eggs, one at a time, then add the vanilla. Alternately, add the flour mixture and milk. Toss the berries.
In a small bowl, mix 2/3 cup of flour and 2/3 cup of sugar. Cut 6 tablespoons. butter into the mixture, until crumbly. Sprinkle over cake.
Baking for 45 to 60 min