The holidays are fast approaching. Got your shopping done? I’ve gotten a bit of this and a bit of that, but I’ve still got all those stockings fillers to find. Honestly, I love this season: the decorations, the carols, and the touch of magic in the air.

During the year, I don’t do a lot of baking. But come the holidays, I dig out my favorite recipes and give them a workout. Here is a Blueberry Crumble Coffeecake that is fabulous for that lazy morning when you want to relax and enjoy your coffee or tea. Or serve it when you have guests and let the conversation flow.

Blueberry Crumble

Crumb Topping
1/2 c. sugar
1/3 c. flour
1\2 tsp. cinnamon
1\4 c. soft butter

Coffeecake
3/4 c. sugar
1/4 c. butter
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries

Preheat oven to 375F (190C). Mix the sugar, butter and eggs well. Add in the milk. In a separate bowl sift and blend the flour, baking powder, and salt. Fold this mixture into the batter and mix. Next, add the blueberries. Grease and flour a 9″ pan. Pour and spread the batter into the pan. Sprinkle with the crumb topping. Bake for 1 hour. Check the center with a toothpick to see if it’s done.

Enjoy!

Over at Castles and Guns today I have a recipe for Bailey’s Co-Co Bay, a yummy drink that will warm you up.

And on December 11th, I’ll be posting a Bailey’s Irish Cream Cheesecake recipe on Voices from the Heart. Drop by!

Want more holiday recipes? Get a free gift from me–a free eBook download of HOT IN THE KITCHEN featuring today’s hottest romance authors and sizzling recipes. http://www.gabriellahewitt.com/free-reads/