Blueberry Coffee Cake Recipe



Recently I went to the grocery store and they had large containers of fresh blueberries for $.99.  C.R.A.Z.Y.  They are normally about 5X that, so I had to throw some in my basket… 3 of them.  At the time it seemed like such a GREAT idea.  But frugality goes out the window if you let the berries rot!  So what is a frugal mom to do??  Why make blueberry coffee cake of course!  It turned out AMAZING!

Here is what you need….

For the Cake:

1 1/2 cups sugar

1/4 cup shortening

1/4 cup butter

2 eggs

1 tsp. vanilla

1 1/4  cup milk

4 cups flour

4 tsp. baking powder

3/4 tsp salt

1/2 tsp. cinnamon

3-4 cups blueberries (fresh or frozen)


for the Streusel topping:

3/4 cup sugar

1/2 cup flour

3/4 tsp cinnamon

6 tbsp. butter (softened)



Pre-Heat oven to 375 degrees.

Cream together your sugar, shortening, butter, vanilla and eggs.  Then slowly add the milk a little at a time.  Mixing as you add.

IMG_4933In a separate bowl, mix together the flour, salt, baking powder, and cinnamon.

IMG_4934Slowly fold in the dry ingredients to the wet.

 IMG_4937Once your batter is mixed well, set aside.  Take your blueberries and sprinkle a couple of teaspoons of flour on top of them.  This will keep them from sinking to the bottom.  IMG_4940Gently fold them into the batter and spread evenly in a well-greased 9 x 13 pan.

IMG_4941Mix together your streusel ingredients and sprinkle evenly over the top of the cake.  Bake for about 40-45 minutes. (Until a toothpick…or spaghetti noodle……. comes out clean.) 🙂

NOTE:  If you use frozen blueberries, reduce the milk by about 1/4 of a cup.

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