My assigned blog for this month was My Judy the Foodie. Shari's blog is a memorial to her mother Judy - who clearly was a cook just like my mother. There are so many similarities between the two. It's been interesting to see how a self-proclaimed "NYC carryout junkie" has described her journey through her mother's cookbooks and recipes.
I almost made Judy's Garlic Chicken as my SRC recipe - and it HAS been added to my "must do" list, but I ended up making Blueberry Brunch Cake this morning for breakfast. It's made with ingredients I always have around - even the blueberrries (I used frozen ones) - and Don loves all kinds of coffee cakes.
This one was definitely a hit. The batter was really thick - yet the cake itself was not a dense as I thought it would be. I loved the crunchy top, too.
Blueberry Brunch Cake
from My Judy the Foodie
2 cups sifted flour
4 tsp baking powder
1/2 tsp salt
1 1/2 tbsp butter
3/4 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla
2 cups blueberries (shake with l tbsp flour to keep from sinking)
Topping:
3 tbsp sugar
1 tsp cinnamon
Preheat oven to 350 degrees. Use a greased 9″ pan. Combine flour, baking powder and salt. Cut in butter and sugar. Beat eggs in measuring cup, adding enough milk to make 3/4 cup plus 2 tbsps. Beat liquid into dry (mixture will be thick). Add in vanilla. Fold in blueberries. Put in greased 9″ pan. Combine topping and sprinkle on top. Bake for 40-45 minutes or until done.
Note: I used a 12" round stoneware pan from Pampered Chef, and since the cake was thinner, it only needed to cook for 30 minutes. Serves 8.
Note to SCR Members - I was without internet until noon PST today - just got off the phone with my provider, resetting the modem. Hooray! So that's why this post is 3 hours late.
