Breakfast, Cakes and Frostings

BLUEBERRY COFFEECAKE

  • COFFEE CAKE:
  • 1 1/2 Cups Sugar, granulated
  • 1/2 Cup Butter or Margerine
  • 1 T plus 2 tsp. Baking Powder
  • 1 1/2 Teaspoon Salt
  • 1 1/2 Milk
  • 2 Eggs
  • 4 Cups Blueberries, fresh
  • 4 Cups Flour
  • TOPPING:
  • 1 Cup Sugar, granulated
  • 2/3 Cup Flour
  • 1 Teaspoon Cinnamon
  • 1/2 Cup Butter or Margerine, softened
  • GLAZE:
  • 2 Cups Powdered Sugar
  • 1 Teaspoon Vanilla, clear
  • 3 Tablespoons Lemon Juice
  • 1/2 Cup Water

    • COFFEE CAKE: Mix flour, sugar, baking powder, salt, shortning, milk and eggs until moistened. Beat vigorously for 30 seconds. Carefully folf in blueberries. Pour batter into greased and floured 13x9 pan or 2- 9 inch round pans.

    TOPPING: Mix sugar, flour, connamon and butter together. Use fingers to sprinkle on batter. Bake 375° for 45-50 minutes.

    GLAZE: Mix powdered sugar, vanilla, add lemon juice, then add water 1 Tablespoon at a time to desired consistancy. Drizzle on top of cooled cake.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!