Hey everyone!
I’m so happy to be back here at Debbiedoo’s and today I am sharing one of my oldest recipes.
Fresh Blueberry Coffee Cake. This is my sister-in-law’s recipe and she gave it to me right after I got married. I guess maybe she was worried that her brother might starve.
There were some moments in the beginning when I was worried myself…I had some very epic fails in the kitchen. Live and learn though…we never went hungry
Over the years I’ve passed this recipe on to friends and other family members. It’s easy, quick and you should have all the ingredients in your pantry except for the blueberries!
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 use about 1 cup. If you are a berry lover than pack them in!
Fresh Blueberry coffee cake
Ingredients
- ¼ c. Crisco
- 1 egg
- ¾ c. milk
- ¾ c. sugar
- ½ t. salt
- 2 ½ t. baking powder
- 2 c. flour
- 1 ½ to 2 c. fresh blueberries
Instructions
- Preheat oven to 375 degrees.
- Blend first four ingredients with a mixer until smooth.
- Combine salt, baking powder and flour in a separate bowl.
- Add slowly to Crisco mixture.
- Beat until completely smooth.
- Carefully fold in blueberries with a spatula. Pour into 8 x 8 greased pan.
- 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.
- Bake 40 – 50 min. or until a pick inserted in center comes out clean.
- Can be doubled and baked in a 9 x 13.
I’m honestly not sure if you could substitute ingredients to make this a bit healthier.
You could try whole wheat flour and maybe unsalted butter for the Crisco. I know shortening isn’t used much anymore.
I’ve been making this cake for so long that I hesitate to mess with the ingredients.
It’s delicious just the way it is! Besides, it’s not on the menu every day. A splurge once in a while is good for the soul.
If you are interested, here are a couple more Blueberry Recipes from my blog, On Sutton Place.
I hope to be adding more soon. Other options are Strawberry Recipes and Citrus Recipes.
I’m new to Instagram and love it. If you are an IG peep, click HERE to follow me.
As always, a special thank you to Debbie for her friendship.
Some days I’m not sure what I would do without her.
See you next month!
Looks absolutely delicious!
Sounds great, Ann., like a giant blueberry muffin (well, a square one!) I’m glad you mentioned the substitute for Crisco. I’d try it with butter.
What a treat! A visit to your site, a great recipe and a post from the wonderful Ann.
You and her could be deadly in the kitchen Jane!
My blueberry bushes have been doing very well for the past several years. I am always looking for ways to use them and this looks good!
What a scrummy looking cake – I large slice for me please.
This recipe from Ann last year won first place at our nursery’s Blueberry Bake Off. I am hoping to use another recipe Ann has shared with us for this year’s contest. Thank you again Ann. I owe you one!
How neat is that! THanks for letting us know:) Ann has some great recipes. I have tried a few myself.
Ok I love blueberries and this looks so yummy. Thanks for sharing this recipe. Now I am hungry LOL!
Kris
Anything with blueberries is my son’s favorite. I’m sure this one will be a hit!
YUM! Blueberry coffee cake is definitely a favorite! Thanks for sharing the recipe.
Ummm yumm!! I can’t wait for summer and fresh blueberries to make this!
Ann, I made your recipe with butter-flavored Crisco and it was so good. 😀 I didn’t have any plain Crisco in the house.
I just bought blueberries for coffee cake and will have to try your recipe. Yours looks really good!