Blueberries, rhubarb and peaches

By Conni Attwell           

Here are three springtime desserts to celebrate Mother's Day.

Blueberry coffee cake

Combine:          2 cups flour                        1 cup sugar

                        2 tsp baking powder            1 tsp baking soda

                        1/2 tsp salt                        2 tsp orange peel

Add 1/2 cup butter cut into pieces to make above mixture crumbly.

Beat together:    2 eggs                        1 cup buttermilk

                         1 tsp vanilla

Pour over flour mixture. Mix just to moisten.

Fold 2 cups of blueberries into batter.  Spread in a greased 9"x13" pan and bake at 375 degrees for 45 minutes.

Topping

Combine 1/3 cup brown sugar, 1/4 cup flour, 2 tbsp butter and 1/4 cup pecans (optional) until crumbly and sprinkle over the cake.

Rhubarb cobbler

2 cups rhubarb cut into 1" pieces and  add 2 tbsp water.  Cook for 2 minutes.

Combine 1/2 cup sugar and 1 tbsp cornstarch and mix in. Stir for 2 minutes until mixture thickens.

Spoon into a greased 8" baking pan.

Topping

Combine 1 cup flour, 2 tbsp sugar 1 and 1/2 tsp baking powder.  Beat an egg into 1/4 cup milk and add to ingredients. Stir just to moisten. Drop small mounds on rhubarb and bake at 400 degrees for 25 minutes.

Peach crisp

Combine 5 cups slice peaches, 1/4 cup sugar and 3 tbsp flour and spoon into baking pan.

Prepare topping same as for rhubarb and bake at 375 degrees for 35 minutes.