Warm, tender and loaded with fresh blueberries, this Blueberry Coffee Cake is topped with a buttery cinnamon crumb that bakes up crisp and golden. It comes together in one bowl with simple pantry ingredients and is perfect for breakfast, brunch or an afternoon treat with coffee. Serve it warm for the best flavor.
American |
Potluck |
Vegetarian |
Breads & Loaves |
Breakfast |
Desserts
Blueberry Coffee Cake
Nutritional Information
Calories
400
Fats
17.1 g
Protein
4.8 g
Carbs
58 g
I’ve had this recipe for a little under ten years. I know I got it off the internet but could not tell you what site.
Ingredients
- 1 1/4 cups granulated sugar, divided
- 1/4 cup shortening
- 1 large egg
- 1/2 cup milk
- 2 1/3 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 teaspoon cinnamon
- 1/2 cup butter
Directions
1
Preheat oven to 375F.
2
Grease and flour an 8x8 inch baking pan or 9 inch deep dish pie plate.
3
Cream the shortening and 3/4 cup of the sugar together.
4
Add the egg and blend until mixed well.
5
Add the milk.
6
Stir in 2 cups of the flour, the baking powder and the salt.
7
Mix until batter consistency. It will be quite thick.
8
Fold in the blueberries.
9
Spread batter in the prepared pan, spreading evenly to the edges.
10
In a separate bowl, combine the remaining 1/2 cup sugar, the remaining 1/3 cup flour and the cinnamon.
11
Fold in the butter by small pieces and mix until crumbly.
12
Sprinkle the topping over the batter.
13
Bake 25-30 minutes, or 35-40 minutes if using a glass pan.
14
Serve warm.
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