Welcome back to The Dinner Pages! Yes, my little blog has been very neglected lately. Let’s just say I have had a lot on my (dinner) plate…moving halfway across the country alone with a toddler, trying to sell one house and buy another, and starting a new job.
Most of my favorite cooking tools spent the summer on a moving truck, in storage, then on another truck and now are, little by little, finding my way into the cabinets in my new kitchen…there’s still one box containing my favorite cookbooks that’s unaccounted for and I hope the movers hid it in the masses of boxes in my garage because I’m going to be sad if I need to replace more than a dozen books that had lots of my personal annotations inside. The great thing is that thanks to this blog I have an inventory of my cookbooks easily at hand so I can definitely tell if something’s missing!
The other issue is that I don’t have internet at my new place just yet. I don’t know what is going on with AT&T right now but I’ve been waiting over a month and…nothing. Any thoughts on how to move them along?
So there’s my list of excuses why The Dinner Pages has been MIA. The good news is that my husband finally arrived and now I have a little bit more time (in between opening up and unpacking the 270 boxes and working full time) to cook and write about it! This summer has been rough but things are looking up now. :-)
I really wanted to share one of my all-time favorite recipes with you before summer totally ends, Blueberry Streusel Coffee Cake. I grew up with my mom baking this cake each summer and I learned the recipe from her. Blueberry Streusel Coffee Cake is a sweet treat that I bake several times each summer. It’s easy and delicious and travels really well, so I find myself making it to bring to barbecues and work potlucks, as well as for my family. Despite my minimal access to cooking tools this summer, I still figured out how to make this cake twice while living in limbo. It disappeared from my work brunch in minutes. Yum. I also really love to refrigerate it and eat it chilled the next day. The crispy streusel topping is delicious with the cold blueberries.
So welcome back to The Dinner Pages. Hopefully it won’t be so long before I share another delicious recipe with you. Despite my hiatus I’ve still been cooking from time to time and coming up with lots of ideas to share with you! Have a wonderful Labor Day Weekend and enjoy this bit of summer in a cake!
Blueberry Streusel Coffee Cake
Yield: one 8-inch square cake
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup margarine or butter
1/3 cup sugar
1/2 cup milk
1 tablespoon lemon juice
1 heaping cup fresh blueberries, washed
1/3 cup sugar
1/4 cup flour
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons margarine or butter
1. Mix flour, baking powder, and salt together and set aside.
2. Cream margarine and sugar together. Add egg and beat well.
3. Add flour mixture alternately with milk, in 4 or 5 portions, beginning and ending with flour, beating thoroughly after each addition.
4. Turn into a well-greased 8-inch square cake pan. Add lemon juice to the blueberries. Scatter over batter.
5. Prepare streusel topping by combining sugar with flour, salt, and cinnamon. Add margarine and work together into a crumbly mixture. Sprinkle over top of blueberries.
6. Bake at 375F for 40 minutes.