I'm posting this because I know blueberry season is coming up at home. Please, someone, make this and enjoy it for me. This is the best blueberry coffee cake I have ever had.
Heat oven to 375*. Grease 9" pan, square or round.
Prepare Crumb Topping and set aside:
Cut 1/4 cup margarine or butter into a mixture of 1/2 cup sugar, 1/3 cup flour and 1/2 tsp cinnamon. Mix until crumbly.
Mix together:
2 cups flour
3/4 cup sugar
1/4 cup shortening
3/4 cup milk
2 1/2 tsp baking powder
3/4 tsp salt
Beat for 30 seconds. Fold in 2 cups fresh or frozen blueberries.
Spread in pan, sprinkle with topping.
Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Drizzle following glaze over cake.
Mix: 1/2 cup icing sugar
1/4 tsp vanilla
1 1/2 - 2 tsp hot water
Serve warm.
I don't have any blueberries, wild or otherwise, but as soon as I get some, I am making this! I'm dying for dessert of any kind right now, so I'm holding out for whacky cake for ac's bday on wed.
ReplyDeletei think the whole problem is that i gain weight by reading recipes and then i feel too fat to actually make anything and try it. also i don't have time or the need to cook right now since karen cooks for us all during cc. i really miss it though! robyn, glad you were so very fond of my burgers.
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