Sarasota Monthly Meeting
of the Religious Society of Friends

Lucinda's Blueberry Buckle
( I reserve the rights to bring this cake to our Meeting coffees.)

Bake 40min. 375 degrees
12x7 pan that has been sprayed with Pam

3/4 c. Sugar
1/4 c. oil Mix these three ingredients together.
1 egg

Stir in: 1/2 c. milk and 1 tsp. vanilla

Blend together and stir into above:
2 1/2 tsp. baking powder
1/2 tsp. salt
2 c. flour

Fold in 2 cups blueberries.

Crumb topping ~ 1/2 c. sugar, 1/3 c. flour, cinnamon to taste, 1/4c. butter Cut together til crumbly and spread over top of cake and bake.

This is an "old timey" South Jersey recipe given to me by my good friend, Doris Endicott of Ocean City, NJ

Kathy DeGrenier's Cheese Filled Coffee Cake
(Courtesy Vista Verde Guest and Ski Touring Ranch, Colorado)

1 pkg (1 Tbs.) dry yeast
¼ cup lukewarm water
1 tsp. sugar
1 egg, lightly beaten
2 cups flour, sifted
¼ tsp. salt
¾ cup butter or margarine
2 (8 oz.) packages cream cheese, room temp.
1 cup sugar
1 tsp. lemon juice
powdered sugar

Mix yeast, water and 1 tsp. sugar. Let stand 10 minutes. Add egg. Cut butter or margarine into flour and salt; mix well. Add yeast mixture. Roll dough on waxed paper into 12 in. x 15 in. rectangle. Make filling by combining cream cheese, lemon juice and 1 cup sugar. Spread filling on dough to within 1 in. of edges. Fold each long edge toward middle, making sure edges overlap. Fold ends up about 1 ½ in. Flip onto baking sheet so folds are down. Bake immediately at 370 degrees for about 30 minutes. Cool and sprinkle with powdered sugar.