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Ingredients
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking powder: 1 Tbl |
| 2% milk: 2/3 cup |
| blueberries: 2 cups (fresh) |
| granulated sugar: 2/3 cup |
| all-purpose flour (unsifted): 2/3 cup |
| margarine (oleo): 1/2 cup |
| almond extract: 1/4 tsp |
Blueberry Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
10 serving(s)
Tags
- In a large mixing bowl, cream the shortening and sugar together until light and fluffy.
- Add in the eggs and vanilla; beat until well mixed.
- In another bowl, add the flour and baking powder, stir to mix.
- Add the flour mixture to the creamed mixture alternately with the milk, mixing after each addition.
- Fold in the blueberries.
- Divide batter between 2 greased 9-inch round baking dishes.
- In a small bowl, add the topping ingredients.
- Using a pastry blender, cut in the margarine until the mixture is crumbly.
- Sprinkle topping evenly over the two cakes.
- Bake at 350°F for about 35 minutes.
- Cool slightly and cut into wedges.
- This is best when served warm.