BLUEBERRY COFFEECAKE

 

  • Cooking Time: 30-45 minutes
  • Servings: 9
  • Preparation Time: 20 minutes

Ingredients

  • 1 c. flour
  • 1/4 c. + 2 T. sugar
  • 1 1/2 t. baking powder
  • 1/2 t. salt
  • 2 T. shortening
  • 1/4 c. + 2 T. milk
  • 1 egg
  • 1 c. fresh blueberries (or can be frozen)
  • Topping:
  • 1/4 c. sugar
  • 3 T. flour
  • 1/4 t. cinnamon
  • 1 t. soft butter
  • Glaze:
  • 1/2 c. powdered sugar
  • 1 T. butter
  • 1/2 t. vanilla
  • 1 T. water

Directions

  • Heat oven to 375 degrees F. Grease a 8x8" pan. Mix all ingediants except blueberries. Beat vigorously 1/2 minute. Carefully stir in blueberries. Pour batter into pan. Sprinkle topping on batter. Bake until pick comes out clean, 30-45 minutes. Cool slightly. Drizzle glaze on top.

Notes

We could get blueberries fresh in the 1990s in the mountains in Nagano, Japan at our cabin at Nojiri. I had a little Japanese oven, so adapted the recipe for a 8x8" pan. Once we moved back to Iowa, I had to double the recipe for a 9x13" pan. This recipe brings back wonderful memories of eating coffeecake with friends on the front porch of the cabin. I believe the Essenburgs and Seelys might remember, too!

Categories: Coffee Cake 

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