Blueberry Coffee Cake

Blueberry Coffee Cake

[photo: unknown]

Coffee cake is one of my favorite desserts. This recipe came out of one of my grandmother’s cookbooks. It doesn’t call for any kind of crumb topping which I thought was interesting and unlike the “coffee cakes” I’ve always had. I suppose you could add a crumb topping on your own.

Blueberry Coffee Cake
Makes:      9 squares        Preheat Oven Temp:    375

Ingredients List
2 cups flour
3/4 cup sugar
1 cup blueberries, fresh or frozen
3-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
2 eggs, well beaten
3/4 cup milk


1 Sift flour and measure out 2 cups into a bowl.
2 Blend 2 Tb. of the flour with 1/4 cup of the sugar and mix into a bowl with the blueberries
3 Add the baking flour and salt to the remaining flour and sift again.
4 Cream the shortening and add the remaining 1/2 cup of sugar gradually, beating until light and fluffy.
5 Add beaten eggs and beat well. Add the flour mixture alternately with the milk.
6 Stir in the blueberries. Do not beat or over-mix.
7 Turn into a greased square pan (8 x 8) and bake in a moderate oven (375) for 35 to 40 minutes.
8 Cut into squares. Serve hot with butter or as a simple cake.


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