Blueberry Coffee Cake
|All purpose flour||4 Cup (64 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||5 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Blueberries||4 Cup (64 tbs) (Fresh Or Frozen)|
|Topping||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Confectioners glaze||2 Cup (32 tbs) (Adjust Quantity As Needed, If Desired)|
Heat oven to 375Â°.
Grease 2 layer pans, 9X 1 1/2 inches, or 2 baking pans, 9X9x2 inches.
Mix all ingredients except blueberries, Topping and Confectioners' Glaze until moistened; beat vigorously 1/2 minute.
Carefully stir in blue berries.
Spread half the batter in each pan; sprinkle Topping on batter.
Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes.
Drizzle Confectioners Glaze on top.
(Can be served immediately.) Cool thoroughly.
Wrap, label and freeze.
50 minutes before serving, remove Blueberry Coffee Cake from freezer and unwrap.
Heat uncovered in 350Â° oven until warm, 45 minutes.
TOPPING Mix 1 cup sugar, 2/3 cup all-purpose flour, teaspoon cinnamon and 1/2 cup soft butter.
Mix 2 cups confectioners' sugar, 1/4 cup butter or margarine, softened, and teaspoon vanilla.
Stir in 1/3 to 1/2 cup water, about 2 tablespoons at a time, until glaze is spreading consistency.