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Blueberry Coffeecake

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Serves 9 | Prep Time 20 minutes | Cook Time 30-45 minutes

Why I Love This Recipe

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!

Ingredients You'll Need

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)
1/4 c. sugar
3 T. flour
1/4 t. cinnamon
1 t. soft butter
1/2 c. powdered sugar
1 T. butter
1/2 t. vanilla
1 T. water


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.

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