This is a wonderful recipe to use up your blueberries. I have Thrive blueberries and I wanted to see how they would turn out in this classic that my mom used to bake. I have been making it from a church sort of recipe book for a long time and I changed the amount of butter in the crumb topping to suit me. In the end it is sort of a coffee cake meets blueberry muffin. I hope you like it! It tasted great and the Thrive blueberries are excellent in it.
1/4 cup butter
3/4 cup sugar
1 Tbs Thrive whole egg powder (mixed with 2 Tbs of Water)
2 cups sifted flour
2 tsp. baking powder
1/2 tsp salt
1/2 cup milk
2 cups Thrive Freeze Dried Blueberries (rehydrated per package)
1/4 Cup Soft Butter
1/2 Cup Sugar
1/3 Cup Flour
1/2 tsp. cinnamon
Cream butter and sugar and beat until light.
Mix your Thrive egg powder with 2 Tbsp of water.
Add egg and beat well.
Add sifted dry ingredients alternately with milk, beating until smooth.
Rehydrate and Fold in Berries. Put into greased 9×9 inch pan (I greased with butter wrappers)
Combine crumb topping ingredients with your clean hands.
Sprinkle with crumb topping.
Bake at 375 degrees for 35 minutes. This is what it looked like after it was baked:
Enjoy and be careful not to burn your mouth eating it too soon!