Blueberry Crumb Coffeecake
By Pat Duran kitchenchatter
This recipe is from my first cookbook in 1973. The photo is from Cooks Across America.
This is a very simple and moist coffeecake my family loves. You do not need to use blueberries you may use any pie filling or fresh fruit you desire and matching yogurt or use plain or lemon yogurt- you will be baking a new coffeecake every week- your family will think you are the greatest baker ever- well, they probably already do- but this is easy enough for all those beginners out there. Enjoy.
In a medium bowl whisk together the Bisquick, salt, baking powder and soda, leave the lumps. Set aside.
Add the eggs one at a time until blended.
Beat in vanilla and yogurt.
Add flour mixture, stirring until just combined.
Spread 1/2 the batter in the prepared baking pan.
Spread over batter evenly.
Spread remainder of batter over blueberry filling.
Combine ingredients and spread on top of the top batter evenly.
Bake coffeecake for 35-45 minutes-or until tested done with toothpick test.
Cool and serve with whipped cream or ice cream if desired.
About this Recipe
Nancy J. Patrykus Finnjin - May 13, 2012
A GREAT recipe PAT,..looks like I will be making it very soon...
Right now my rhubarb is ready...
so I better use that first...
Happy Mothers Day to you...sweetie
Hugs, Nancy P.
Lynnda Cloutier eatygourmet - May 13, 2012
Perfect timing! I'm sitting here, eating a blueberry muffin. Good, but not as good as this looks! Thanks, Pat. Another great recipe.
susan simons imbossmare - May 13, 2012
Pat this looks like an awesome brunch or tea item, thanks for posting.
Diane Hopson Smith DeeDee2011 - May 13, 2012
Wonderful recipe Pat!! Thanks for sharing!
Pat Duran kitchenchatter - May 13, 2012
Thank you Nancy, that recipe for the rhubarb rills looks real good.
Lynnda and Diane thanks for reviewing the recipe.
Susan you are right a great brunch idea.