BlueBerry Buckly Coffee Cake

I really hope to start to post more regularly soon.  I miss creating and have really been getting inspired by alot of things lately.  We had a busy but fun stamp camp last week!  I will get those projects posted sometime this week.  Here is one of the requested recipes:

Blueberry Buckle Coffee Cake

2 cups all-purpose flour

3/4 cup sugar

2 1/2 tsp. baking powder

3/4 tsp. salt

1/4 cup shortening

3/4 cup milk

1 egg

2 cups fresh or frozen (thawed and drained) blueberries -I did have the best results with fresh

crumb topping (below)


Heat oven to 375 degrees.  Grease square pan 9x9x2 (I used a round 9 x 2 Wilton cake pan so it would fit on my cake plate).  Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds (I mixed just until combined).  carefully stir in blueberries.  Spread batter in pan.  sprinkle with crumb topping.  Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.  Drizzle with glaze.  Serve warm or cool.


Crumb Topping

1/ 2 cup sugar

1/3 cup flour

1/2 tsp. ground cinnamon

1/4 cup butter, softened

Mix all ingredients until crumbly.



1/2 cup powdered sugar

1/4 tsp. vanilla

1 1/2 to 2 tsp. hot water

Mix all ingredients until drizzling consistency.

I have only had good reviews of this cake.  Try it and enjoy!  The next time I bake one I will shot a pic and post it with this post.  Have a great weekend! GO HUSKIES!!


1 Comment (+add yours?)

  1. vicki
    Sep 19, 2009 @ 05:27:17

    i know this cake is delish! Thanks Staci! Your camp was great and the projects all beautiful!


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