The grocery store was having a sale the other day on blueberries: buy 1, get 2 free! It was a deal too amazing to pass up. And then I promptly made Blueberry Coffee Cake to surprise my husband for breakfast one morning. We were somehow out of powdered sugar (gasp!), so I didn't make a glaze, but that didn't stop us from eating the entire thing in less than 24 hours. And then lamenting to each other about the coffee cake being gone. Because this is one good coffee cake.
Blueberry Coffee Cake
(adapted from Betty Crocker)
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 butter, softened
2 cups flour
heaping 3/4 cup sugar
1/4 cup shortening
3/4 cup milk
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 1/4 cups blueberries, fresh or frozen (thawed and drained)
1) In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with a fork until crumbly. Set aside.
2) In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds until combined. Fold in blueberries.
3) Grease bottom and sides of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. Spread batter in pan. Sprinkle with topping.
4) Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan. Enjoy!