Karen’s Blueberry Coffee Cake
My Blueberry Coffee Cake is one of my most favorite recipes. It is great any time of the year especially if you are one to save and freeze your own blueberries.
Blueberry Coffeecake Recipe
Preheat oven to 375
For the Cake:
- ½ cup of margarine
- ½ cup of sugar
- 1 egg
- 2 cups of flour
- 2 tsp baking powder
- ¾ cup of milk
- 2 cups of fresh or thawed and drained frozen blueberries (you can also make this recipe with mixed berries or fruit)
Cream margarine, egg and sugar together in a large bowl. Add 2 cups of flour and baking powder to a sifter. Sift half the mixture into the creamed margarine, egg and sugar. Then add and mix in the milk and add the remaining flour. Gently fold in the berries.
Place the very thick batter into a prepared 9X13 inch baking pan.
For the Topping:
- ½ cup sugar
- ½ cup flour
- ¾ tsp cinnamon
- 1/3 cup of margarine
Mix all these ingredients together and crumble over the batter in your pan.
Place the pan in the oven (at 375) for about 1 hour until the topping is slightly browned and a cake tester inserted in the center comes out clean.
This is a great recipe served warm with whipped cream or ice cream or simply enjoyed on it’s own with a great cup of tea or coffee. You can always place covered leftovers in the fridge and reheat for a snack or dessert later!
By Karen Owen of KarenMomofThree’sCraftBlog
