Blueberry Coffee Cake with Crumb Topping Blueberry
Coffee Cake
Blueberry Coffee Cake With Crumb Topping
1/2 cup butter or margarine
2/2 cup sugar 1 egg 1 1/2 cup all-purpose flour 2 tsp.
baking powder
3/4 tsp. salt
4/2 cup milk 2 cup fresh or frozen (thawed & drained)
blueberries
Heat oven to 375 degrees. Cream butter or margarine and
sugar together until fluffy. Blend in egg. Stir flour,
baking powder and salt together. Add flour mixture
alternately with milk to creamed mixtures beating well after
each addition. Fold blueberries into batter; pour into a
greased and floured 8 x 8 x 2 inch baking pan. Sprinkle top
with crumb topping. Bake for 40 to 45 minutes or until tests
done. Cut and serve while warm.
Crumb Topping
5/2 cup sugar
6/2 cup all-purpose flour
7/2 tsp. ground cinnamon
8/4 tsp. ground allspice
9/4 tsp. ground cardamom
10/4 cup real butter
Stir together sugar, flour, cinnamon, allspice and cardamom.
With a pastry blender, cut in butter until crumbly.
Blueberry Coffee Cake
11/4 cup sugar
12/4 cup soft shortening or margarine 1 egg
13/2 cup buttermilk combined with
14/4 tsp. soda 2 cup flour
15/2 tsp. baking powder
16/2 tsp. salt 2 cup fresh or frozen blueberries
Topping:
17/3 cup flour
18/2 cup sugar
19/2 tsp. cinnamon
20/4 cup melted butter
Grease and flour a 9 inch round pan (mine has removable
bottom). Mix sugar and shortening. Add egg and mix. Stir in
buttermilk and soda mixture. Sift dry ingredients; stir in.
Carefully stir in blueberries. (Batter is quite stiff.)
Spread into prepared pan. Spread with topping. Bake at 375
degrees for 45 to 50 minutes. (Remove from pan if yours has
a removable bottom, and allow to cool on wire rack.)
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