Blueberry Summer

Blueberry Buckle 2 c. flour 2 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. shortening 3/4 c. sugar 1 egg 1/2 c. milk (or substitute 1/2 c. buttermilk or sour cream) 2 c. fresh or frozen blueberries Grease a 9-inch square pan. Set aside. Combine flour, baking powder, and salt. Set aside. In a separate mixing bowl, beat shortening on medium speed for about 30 seconds (it gets a little fluffy). Ad the 3/4 c. sugar. Beat until light and fluffy. Add egg and beat well. Add dry mixture and milk (or buttermilk, or sour cream) alternately to beaten egg mixture, beating until smooth after each addition. Set aside. Just kidding. Pour it into the greased pan. Sprinkle evenly with blueberries.

Prepare topping by mixing:

1/2 c. flour

1/2 c. sugar

1/2 tsp. cinnamon

Cut in 1/4 c. butter until the topping looks crumbly.

Sprinkle over blueberries.

Bake at 350 for 1 hour to 1 hour 15 minutes or until golden and knife inserted in center comes out clean.

Makes one 9-inch square pan of blueberry coffee cake, which can be as many or as few servings as you like. The recipe says 9. We downed it in 6 (one dessert and two breakfasts). As you wish.

I think the only food I love more than blueberries is ice cream. I'm a little sad now that I've started to notice that summer is coming to a close ... BUT, to cheer me up all year long, I've been picking blueberries at a nearby farm and have now squirreled away 2+ gallons of the delicious fruit. The summer has been so delicious in so many (literal and figurative) ways that it's a little hard to see it go.

Sigh.

Blueberries, though.

That's where it's at.

You can't think of blueberries and not smile.

Or at least, I can't.

Goodbye summer!