Blueberry Coffee Cake

By srumbel

The recipe makes an 8 x 8 cake but it can be doubled and baked in a 9 x 13. The amount of blueberries can be adjusted according to your taste. I don’t like it chuck full of berries so I used about 1 cup. If you are a berry lover than pack them in!

from onsuttonplace.com

Ingredients

• 1/4 c. Crisco
• 1 egg
• 3/4 c. milk
• 3/4 c. sugar
• 1/2 t. salt
• 2 1/2 t. baking powder
• 2 c. flour
• 1 1/2 to 2 c. fresh blueberries

Preparation

Step 1

1.Preheat oven to 375 degrees.
2.Blend first four ingredients with a mixer until smooth.
3.Combine salt, baking powder and flour in a separate bowl.
4.Add slowly to Crisco mixture.
5.Beat until completely smooth.
6.Carefully fold in blueberries with a spatula. Pour into 8 x 8 greased pan.
7.For topping: Combine ½ c. sugar, ⅓ c. flour, ½ t. cinnamon. Cut in ¼ c. soft butter. Sprinkle over blueberry batter. Dot with additional butter if desired.
8.Bake 40 – 50 min. or until a pick inserted in center comes out clean.
9.Can be doubled and baked in a 9 x 13.