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Blueberry Coffee Cake Recipe

"This golden coffee cake has been a fast family favorite for years," relates Joy McGhee of Gilbert, Arizona. "My mother stirred it up on Sunday mornings, and the aroma as it baked always got me and my brother up out of bed early. That ensured we'd have a good breakfast before church."

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Blueberry Coffee Cake Recipe

Prep: 10 min. Bake: 25 min.

Yield: 16 Servings

10 25 35

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening
2 eggs
1 cup milk
2 cups fresh or frozen blueberries
1-1/3 cups flaked coconut

Directions

In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour batter into two greased 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 2 coffee cakes (8 servings each).

Nutritional Facts 1 serving (1 slice) equals 228 calories, 10 g fat (4 g saturated fat), 29 mg cholesterol, 148 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Blueberry Coffee Cake in Quick Cooking May/June 1998, p10

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Blueberry Coffee Cake

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(1-1) of 1 reviews

Reviewed on Jun. 05, 2011 by nswells

I made this coffee cake with a couple of changes. We don't care for coconut, so I made a crumb topping with flour, sugar, and butter. I baked it all in a 9 by 13 glass pan at 325 for 50 minutes, instead of using two round pans. Both changes worked great and the coffee cake was a big hit with our Sunday School class!