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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Connie's recipe from family collection.This recipe is written with fresh blueberries, but thawed frozen blueberries can also be used. Ingredients:
3/4 cup sugar |
1/4 cup shortening |
1/2 cup milk |
1 egg, unbeaten |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
2 1/2 cups blueberries, fresh |
1/2 cup sugar |
1/3 cup flour |
1/2 teaspoon cinnamon |
2 1/2 teaspoons butter, softened |
Directions:
1. Cream together first 4 ingredients. Add 2 cups flour, baking powder, 1/2 tsp cinnamon and 1/2 tsp salt. Beat together and stir in blueberries. Pour into 9x13, greased pan.
2. Mix last 4 ingredients to create topping. Sprinkle on top of blueberry coffee cake.
3. Bake at 375 degrees for 45 minutes or at 350 degrees if using a glass pan. Monitor carefully, as often done in 35 minutes.
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