Blueberry Coffee Cake
Wonderful for a summer-time brunch with fresh blueberries. You can also make this coffee cake with frozen blueberries! The addition of the Turbinado sugar over the topping gives a nice crunch to the cake.
- ¾ cup sugar
- ¼ cup shortening
- 1 egg
- ½ cup milk
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 2 cups blueberries, fresh or frozen (if using frozen, thaw and drain)
- ½ cup sugar
- ¼ cup unsalted butter, softened
- ⅓ cup all-purpose flour
- ½ tsp. cinnamon
- 2 Tbsp. Turbinado sugar (optional)
In a large bowl, cream sugar and shortening; add egg. Stir in milk. Sift flour, baking powder and salt together and add to creamed mixture. Carefully blend in blueberries. Spread batter in an 8″ or 9″ square baking pan.
Crumb topping: Mix together sugar, butter, flour, and cinnamon. Sprinkle over cake batter. If desired, sprinkle Turbinado sugar over crumb mixture.
Bake at 375⁰F for 45 to 50 minutes. Serve warm, fresh from the oven.
9 3-inch squares
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