Monday, November 26, 2012

Blueberry Brunch Cake - Secret Recipe Club

So, it's Secret Recipe Club time again, and I see that I haven't posted anything since the last time. Hmmm. I think I know the reason why (again). It's because I'm in one of those "fix the usual, standard things and don't try anything new because I don't have time" moods. We're eating well - I've had a lot of freezer meals to eat, as well as all kinds of other meals. We've even eaten out a couple of times. Most recently we enjoyed an evening at Olive Garden. I just love the salad there.

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)

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.