It's Blueberry Time!

We have been waiting for blueberry season to open in Michigan and it has finally arrived! We usually let the blueberries rippen a bit before we go out but for some reason I just couldn't wait. So on the second day of picking season, off we went to our local blueberry farm,  Let the pickin' begin!

Lots of green berries but also lots of yummy, ripe blueberries on the bottom. I think it made it more trying to find the good ones. We always have a contest to see who could find the biggest blueberry. Not sure who won because those never made it on our bucket. Straight in to the mouth! Apparently we weren't the only over anxious ones because there were close to 10 other people in this small rows of bushes.

Here's one of my favorite recipes for using blueberries. The melted margarine makes this coffeecake a favorite in our house.

Grand Haven 

Blueberry Coffeecake

  

Coffee Cake

2 C Flour

3 tsp. Baking Powder

½ tsp. Salt

½ C Sugar

1 ½ tsp Egg Replacer + 2 T Warm Water

1 C Rice or Soy Milk

¼ C Melted Non-Dairy Margarine

1 C Blueberries

Preheat oven to 375 degrees.  To make the coffeecake grease an 8 X 8 glass baking dish then place blueberries in a small bowl and cover with flour. Toss to coat. Next, mix Egg Replacer and warm water in small bowl and set aside. Melt margarine and set aside to cool. In a medium bowl, mix flour, baking powder, salt and sugar. Make a well in the dry ingredients and slowly add in the Egg Replacer and non-dairy milk. Once the margarine has cooled, slowly add it to the flour ingredients and mix well. Pour into the greased pan.

Blueberry Topping

½ C Brown Sugar

1/3 C Flour

1 tsp. Cinnamon

¼ C Non-dairy Margarine

To make the blueberry topping, mix the brown sugar, flour and cinnamon together. Cut in small pieces of the margarine and mix until the topping resembles a crumble. Sprinkle the topping on the coffee cake and place in the oven. Bake for 35 minutes.