Aren't sunflowers the cheeriest, happiest flower? I had to buy a bunch at the grocery store and I'm sure they'll last for awhile. I also made a Blueberry Buckle that is bursting with blueberry flavor.
I so love using this teacup that I received awhile back, in a teacup exchange that my friend Stephanie had at the Enchanting Rose. She will be having another one in September if you'd like to join in, and you don't need to have a blog to participate.
I just love scenes on teacups and this is the saucer. Don't you just love the setting?
This recipe comes from my very old Betty Crocker Cookbook that I received as shower gift back in 1970. The recipe is listed under Favorite Coffee Cake, and the Blueberry Buckle is a variation. I hope you'll try it! I used fresh blueberries, but spread them out on a rimmed cookie sheet to freeze quickly. This easy trick makes for folding them in a lot easier and also, the batter doesn't turn an unpleasant purple. The topping makes this coffee cake extra special.
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening ( I used softened butter)
3/4 cup milk
2 cups blueberries (freeze them first as they are easier to fold in and won't turn the batter purple)
Heat oven to 375 degrees. Grease a round 9" pan, or an 8 x 8" or 9 x 9" square pan.
Blend all ingredients together, except for blueberries and topping. Beat vigorously for 1/2 minute.
Fold in the frozen blueberries and then spread in prepared pan.
Sprinkle topping over batter and bake 45-50 minutes.
Mix 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter.
This past week, I took my grandsons out to the movies and to dinner. It's always fun to be with my guys!
This sweet picture of Harper was taken when she was eight months old. She is nine months old right now and is crawling everywhere, and pulling herself up. It won't be long and she'll be walking!
I am sharing this with these lovely parties:
Tea Time Tuesday
Thank you for your visit! xo