Blueberries on Blue Monday ~

Nicholas waited long enough

My fingertips remain scented with clove and cinnamon.  It’s early on a Monday and individual coffeecakes are due at for delivery to a coffeehouse soon.  Blueberry, with brown sugar, softly spiced.  I am making an extra batch for our home today, feeling the need to nurture and comfort, feeling a little lost this morning.  I know food and baking is merely the substitute, but busy hands and giving to others make for a lighter mind, if only temporary.  Baking holds so much emotion for me, it always has, with gratitude for all it's meanings.

Blueberry spice coffeecakes

1 ¾ c. flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
¼ tsp. cloves

1 c. brown sugar
2 T. white sugar
8 T. unsalted butter, softened
1 tsp. vanilla
2 eggs
½ c. buttermilk
1 - 1 ½ blueberries, frozen is fine.


Preheat oven to 350, 375 if you prefer.  I waffle between the two, depending on my time line.
Line six 4” cake pans with parchment or simply butter and flour.

• Mix the dry ingredients, set aside.
• Cream the butter and sugars.  Add the vanilla.
• Add the eggs, one at time.  Blend thoroughly before adding the second.  Cream to lightness.
• Alternate in thirds, the flour and buttermilk, starting with the flour.
• Fold in berries, frozen is fine. 
• Divide batter into pans, top with steusel, if desired.

Bake for 40-60 minutes.  This will depend on your oven temperature and if the berries are frozen.  A touch to the middle to test - if it springs back, they are done.  If using parchment lined pans up the side, remove the cakes to a rack.  If no parchment was used, cool five minutes before inverting to remove cakes.

Beautiful gift, beautiful indigo tinted fruit.

Individual packages of warm sweets

A nice place to share on a Monday