Blueberry Coffee Cake Recipe
submitted by reader Ceola Rivers
of Atmore, AL
Ingredients
Coffeecake:
1/2 cup vegetable shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon baking powder
2/3 cup milk
2 cups fresh or frozen blueberries
Topping:
2/3 cup sugar
2/3 cup flour
1/2 cup butter or margarine
1/4 teaspoon almond extract
Instructions
1. Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round baking pans.
2. To prepare the cake, beat shortening and sugar together until fluffy. Add eggs and vanilla. Beat well. Combine flour and baking powder. Add flour mixture alternately with milk to the shortening mixture. When smooth, spoon batter into baking pans. Sprinkle 1 cup of blueberries over the batter in each pan.
3. To prepare the topping, combine sugar and flour. Cut in butter with a pastry blender or two knives until mixture is crumbly. Add almond extract. Sprinkle over blueberries. Bake about 35 minutes, until a toothpick inserted in the center comes our clean. Cool slightly, and cut into wedges. Makes 2 coffeecakes.
Tips from the Test Kitchen
Tips From Our Test Kitchen:
This delicious coffeecake is also good with a light glaze that has been flavored with almond extract. Freeze one coffeecake for later use.
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8/23/09 3:25 PM
The recipe for Blueberry Coffee Cake was one of the best recipes ever - easy, moist, dense, and not too sweet. I did, however, reduce the Baking Powder from 1 Tablespoon to 1 Teaspoon. I never heard of using so much Baking Powder in one recipe! Was this a typo? It turned out beautifully - easy and really delicious.
Thank you, Ceola Rivers, for sharing.
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