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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My mother has been making this coffee cake for years. It is a delicate, moist cake that is not overly sweet. It's perfect with a cup of coffee in the morning! Ingredients:
1/4 cup shortening |
3/4 cup plus 1 tablespoon sugar, divided |
1 egg, lightly beaten |
1 teaspoon vanilla extract |
3/4 cup milk |
1-3/4 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1-1/2 cups fresh or frozen blueberries |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/4 cup cold butter, cubed |
Directions:
1. In a large bowl, cream shortening and 1/2 cup sugar. Add egg, vanilla and milk; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter into a greased 9-in. springform pan. Spoon berries over batter. Sprinkle with remaining sugar. Cover with remaining batter. For topping, combine flour and brown sugar in a small bowl. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 375° for 35-40 minutes or until cake tests done. Yield: 8-10 servings.
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