blueberry coffee cake
This coffee cake is light and wonderful. The lemon zest adds a subtleness that highlights the sweetness of the blueberries. Our family favorite anytime of year.
prep time
20 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1/4 cup vegetable shortening
- 1 1/4 cups sugar
- 2 - eggs
- 1 1/2 cups fresh blueberries
- 1 teaspoon baking powder
- 3/4 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 cups flour, sifted
- 1/2 teaspoon salt
- STREUSEL TOPPING
- 1/4 cup sugar
- 1/3 cup brown sugar, firmly packed
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter, melted
How To Make blueberry coffee cake
-
Step 1Cream shortening and sugar with eggs, adding one egg at a time. Beat well and add vanilla, flour, zest, blueberries, baking powder, salt, milk.
-
Step 2Pour batter into a greased 9 x 9 baking dish.
-
Step 3Sprinkle streusel topping over the top of batter. Bake at 350 degrees for 45 minutes or until center is done. Test with toothpick.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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