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Blueberry Coffee Cake

Plan.Ahead.Meals's picture
Ingredients
  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)
  Eggs 2
  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)
Directions

Heat oven to 375°.
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.
Cool slightly.
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 350° oven until warm, 45 minutes.
TOPPING Mix 1 cup sugar, 2/3 cup all-purpose flour, teaspoon cinnamon and 1/2 cup soft butter.
CONFECTIONERS' GLAZE
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Servings: 
2

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