| Debbie has been a professional
baker for many years and was a highly regarded cake-baker and
decorator on Cape Cod through much of the 1980s and '90s. She is
very much the product of her ancestors. Debbie's maternal
grandmother was the owner of the Old Crocker House guest
house on Cape Cod in the 50's and 60's. Debbie as a young girl
used to clean and serve meals for the guests. Her paternal
grandmother was a bakery chef. She made all desserts for the Cummaquid
Inn, and select desserts for the Country Inn, on Cape Cod including
wedding cakes and many baked goods. Debbie's Mom was also a
wonderful cook, and she has passed along her many New England
recipes to her. Debbie
brings her heritage and experience to the delights of her guests
for breakfasts and afternoon sweets everyday at the B&B. From
time to time, Debbie will be sharing some of the recipes for
food she'll be featuring in the B&B. Here's one of her
favorites:
Blueberry Fields Coffee Cake
2 cups flour
Sugar Topping:
3/4 c. sugar
1/4 c. butter, softened
2 ½ tsps. baking powder
1 Tbsp. cream cheese
3/4 tsp. salt
1/2 c. sugar
1/8 cup vegetable oil
1/3 cup flour
1/8 cup cream cheese
1/2 tsp. cinnamon
3/4 cup milk
1 egg
2 ¼ c. blueberries, fresh or frozen
Preheat oven to 375 degrees. In a large bowl, combine flour,
sugar, baking powder, salt, oil, milk and egg. Fold in
blueberries.
Pour into an un-greased 8-inch square baking dish. Sprinkle
Sugar Topping onto top of cake batter. Bake, uncovered, 50
minutes or until a toothpick inserted in center comes out clean.
To make Sugar Topping:
In a medium bowl, with a pastry blender, cut butter into sugar,
flour and cinnamon until crumbly.
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