This is so good. I had this coffee cake growing up and called my Grammy today to get the recipe. She also made it with cranberries -- equally delicious. This is at least its third generation. My mother made it, and now I'm making it.
And NOW, you can make it too. When you make it, and people ooh and ahh over it and ask where you got the recipe, tell them it's Home Cookin' Michelle's Grammy's recipe.
Blueberry Coffee Cake
makes a 10" square cake
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp sea salt (Grammy never uses salt)
- 1/4 cup shortening
- 3/4 cup milk
- 2 eggs, beaten
- 2 cups blueberries (I used frozen)
For the crumb topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup softened butter
For the glaze:
- 1 cup confectioner's sugar
- 2 Tbsp melted butter
- 1/2 tsp vanilla extract
How it's Done:
- Preheat oven to 350 degrees. Grease a 10" square baking pan.
- In a mixing bowl, combine flour, 1 cup sugar, baking powder, and salt.
- Cut in shortening until the flour mixture resembles a baking mix (like Bisquick).
- Add milk and eggs. Stir well. Mixture will be thick!
- Fold in blueberries. Hint: If you're using frozen berries, toss them with flour before folding into batter. This will prevent your batter from turning purple!
- Pour into prepared pan. It will look lumpy. That's okay. Good, in fact.
- Make crumb topping: In a small bowl, combine all ingredients for crumb topping. Sprinkle evenly over top of cake.
- Bake for about 50 minutes, until a toothpick inserted near center comes out clean.
- Let the cake cool completely.
- Prepare the glaze by combining all the glaze ingredients. Add water, a tablespoonful at a time, until the glaze is a good drizzling consistency. Drizzle over cake. Let the glaze set before serving. Cake freezes well.