SHINE Like Stars Heart Breakfast 2019 in Review

by Jen Balkey

Much thanks to the MANY people who served in various capacities at the Heart Breakfast and made it a success! Women’s Ministry prays that all the service was done to glorify the Lord, to be His faithful servants, and be good stewards to all that He has so graciously given us. Thank you to all the women, approximately 160, who made it out to the Women’s Heart Breakfast on Saturday, February 9th! It was a lovely morning.

A special shout out and thanks to Kelly Knapp for bringing a message that challenged us to evaluate who we are glorifying as we shine like stars. Our prayer is that we will all continue to learn what it means to SHINE like Stars!

If you took any pictures while at the event, please forward them to me at 412-551-4688 or JLBalkey@gmail.com. Also, I have heard many compliments on the Blueberry Coffee Cake and thought I’d share the recipe with you.




Blueberry Coffee Cake
Hands-on Time: 20 Minutes
Total Time: 1 Hour
Yield: Makes 10 servings

RECIPE BY Southern Living

Ingredients:
· 1 large egg
· 1/2 cup fat-free milk
· 1/2 cup plain fat-free yogurt
· 3 tablespoons vegetable oil
· 2 cups all-purpose flour
· 1/2 cup granulated sugar
· 4 teaspoons baking powder
· 1/2 teaspoon salt
· 1 1/2 cups frozen blueberries
· 1 tablespoon all-purpose flour
· 2 tablespoons turbinado sugar
· 2 tablespoons sliced almonds
· 1/4 teaspoon ground cinnamon


How to Make It:
Step 1
Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.

Step 2
Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.

Step 3
Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.

Step 4
Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.

Step 5
Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan. (We baked in a pie plate)