Since there is no way to keep them fresh forever, I did the next best thing, I baked with them. It was time to try some new recipes... After trying a few recipes, I found a new favorite. Blueberry Coffee Cake. It was moist, delicious and just perfect for a breakfast treat.
Blueberry Coffee Cake
3/4 cup sugar
1 stick butter (or 1/2 cup shortening)
1 large egg
3/4 cup half and half
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
Streusel Topping
1/2 cup sugar
1/3 cup all purpose flour
1/2 teaspoon cinnamon
1/4 cup stick butter
Heat oven to 375 degrees.
Beat together sugar, shortening, egg and milk. Gently add in the flour, baking powder and salt. Mix in the blueberries by hand so as not to squish them. Pour into a greased 9"x 13" pan (I used glass).
For the topping, mix the sugar flour and cinnamon together. Gently mix in the butter to form a light crumbly mixture. Pour the streusel on top of the coffee cake.
Bake 35-40 min.
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