Busy spring means lots of snacks. Yep, this weather signals one of our busiest times of the year on the farm. Getting ready for planting time means we work hard and don't have a lot of breaks. It's much easier to start the day with a tasty snack and warm drink than it is to sit down to a meal. I love offering coffee cake style breakfasts so everyone can get started as soon as possible.
This one, from Foodista contributor, Oats&Sesame, is a delicious way to start the day. Being from Maine, there are boxes of frozen blueberries in my freezer all year round, and frozen berries work perfectly for this. A little tip to keep your berries suspended nicely in the cake; use a tablespoon of flour and toss the frozen berries in it before adding to your batter. No more weeping berries and they will stay evenly mixed as the cake bakes.
If you are lucky, you can save a piece for the next day. It's even better!
7 Add to butter mixture and mix just until combined. The batter will be very thick.
To see the complete recipe, click here.
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