OCR Text |
Show Blueberry Coffee , j ' J - Aft, Coffee Cake brings a touch of late sununer to win- terB"eSrry Coffee Cake brings a hint of su SS mer into winter meals. Slightly sweet, not quite t than plain bread, it is good at any meal, or even as Driage j y rpfrpshments. - . ... , The margarine in it helps make it tender, and tasty. Because Be-cause it is really a bread, most folks will enjoy it most when margarine for spreading on it is served with it., ' Either canned or frozen blueberries blue-berries give good results when fresh ones aren't available,, or even if they are. They need to be well-drained, so the crumb of the cake will have attractive attrac-tive color. An easy way to rinse the juice off the surface of the berries ber-ries is to empty them into a. sieve or strainer over a bowl. Then rinse the fruit by holding the strainer under the cold water wa-ter faucet and letting, a gentle cold stream of water run over them for a minute. For a delicately pink frosting frost-ing with which to decorate the cake and to add even more flavor, mix a tablespoon of the juice and three or four, drops of lemon juice with , a cup of powdered sugar. If blueberry juice alone is used, the. frosting will be gray-blue, but th lemon juice turns it to dainty, pink. BLUEBERRY COFFEE CAKE I (1 8 x 8-inch coffee cake) H4 cups sifted flour ' 1 P """SmtIm. 212 teaspoons baking powder 1 14-ounce can blueberries, , teaspoon salt OR ,,.,. ft cup sugar 1 package frozen blueberriea 1 egg 8 tablespoons sugar ! tul ted margarine ' f" I lift together into mixing cold water over emrse. , bowl. the flour, baking -powder. oldmtoDae t salt and cup sugar. Beat egg "ons sugar with 1 and add milk. Pour into flour Snkle ovir batter, mixture. Add melted and cooled cinnamon, tmiue margarine. Stir to blend weU. Bake in .eaty0 mutes. then beat 50 strokes. Drain (425F.) 35 to w muiuL Wueberrlts sieve and run -Serve warm or cold. |