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Blueberry Coffee Cake

Blueberry Coffee Cake
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!
8-10 ServingsPrep: 20 min. Bake: 35 min.

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.
© Taste of Home 2013

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Blueberry Coffee Cake (continued)

Nutrition 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.
© Taste of Home 2013