Recipes

I'm not a "real" baker, but every once in a while (on Sunday morning, usually) I bake something simple. It makes me happy. Sometimes I'm asked to share the recipes.

Blueberry Coffee Cake
From The Woman's Home Companion Cook Book, 1951 edition

2 cups flour
3/4 cup sugar
1 cup blueberries
3-1/2 tsp baking powder
1/2 tsp salt
1/4 cup shortening (but I use butter)
2 well-beaten eggs
3/4 cup milk

Sift flour; measure. Blend 2 Tb of the flour with 1/4 cup of the sugar; mix with the blueberries.

To remaining flour add baking powder and salt; sift again.

Cream shortening (butter); add remaining 1/2 cup sugar gradually; continue beating until light and fluffy. Add beaten eggs and beat well. Add the flour mixture alternately with the milk; stir in the berries. Do not beat.

Turn into a greased square pan (8x8x2) and bake in a moderate oven (375º F) 35-40 minutes.

Cut into squares; serve as a hot bread with butter or as a simple cake.

Blueberry Muffins 1
from Delicious Quick Breads and Muffins (1986) by Dimetra Makris

Makes 12 muffins.

2 cups unsifted unbleached flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries
1 cup milk
1/3 cup unsalted butter, melted
1 egg, slightly beaten
1 tablespoon grated lemon peel

Preheat oven to 400º. Grease muffin pans.

In a large bowl, combine flour with sugar, baking powder, and salt. Stir in blueberries. In another bowl, combine milk, butter, and egg and beat with a fork. Make a well in center of flour-blueberry mixture. Pour in liquid mixture all at once. Add lemon peel. Stir quickly with a fork just until dry ingredients are moistened. Batter will be lumpy. Do not overmix.

Pour batter into muffin tins and bake at 400º for 20 to 25 minutes until golden. Allow to cool for 3 minutes before removing from pan.

Blueberry Muffins 2
from Delicious Quick Breads and Muffins (1986) by Dimetra Makris

Makes 18 muffins.

2 1/2 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 scant cup granulated sugar
3 tablespoons cooking oil
1 teaspoon almond extract
2 cups fresh blueberries
1 egg, beaten
1 1/4 cups whole milk

Preheat oven to 400º. Place paper muffin cups in muffin tins (or grease muffin pans).

Sift together flour, baking powder, salt, and sugar. Add oil, almond extract, and blueberries. Add egg and milk and stir together. Do not beat.

Pour batter into muffin pans and bake at 400º for approximately 20 minutes until golden.