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Blueberry Coffee Cake Recipe

My mother has been making this coffee cake for years. It is a delicate, moist cake that is not overly sweet. It's perfect with a cup of coffee in the morning!

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Blueberry Coffee Cake Recipe

Prep: 20 min. Bake: 35 min.

Yield: 8-10 Servings

20 35 55

Ingredients

1/4 cup shortening
3/4 cup plus 1 tablespoon sugar, divided
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup milk
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups fresh or frozen blueberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed

Directions

In a large bowl, cream shortening and 1/2 cup sugar. Add egg, vanilla and milk; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter into a greased 9-in. springform pan. Spoon berries over batter. Sprinkle with remaining sugar. Cover with remaining batter. For topping, combine flour and brown sugar in a small bowl. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 375° for 35-40 minutes or until cake tests done. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 302 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 303 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Blueberry Coffee Cake in Bountiful Harvest Cookbook , p84

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Reviews for Blueberry Coffee Cake

Blueberry Coffee Cake

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Reviewed on Mar. 15, 2013 by manga

There wasn't enough batter to separate and put into a 9 inch pan. I put all of the batter into an 8 in square pan. Put the blueberries on top and then the topping. It was okay but not very moist.

Reviewed on Jul. 14, 2012 by ecshaff

Super good tasting, simple and easy to make!