This Blueberry Coffee Cake recipe is a real treat, especially when used with your home-grown, fresh blueberries. We just know you will be making this recipe again and again. If blueberries are out of season, use store-bought or even frozen blueberries.
Yield: makes 12 squares
Did You Know? Blueberries have many health benefits. They improve memory and brain function. They are believed to help combat Alzheimer’s and Parkinson’s disease. It can help to avoid cancers, including colon, liver, ovarian, and breast cancer.
1 1/2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon salt
3/4 cup Sugar
1/4 cup Vegetable Shortening
2/3 cup Milk
1 teaspoon Vanilla Extract
2 teaspoons grated Lemon Peel
1 large Egg
1 cup fresh blueberries (or frozen)
2-3 tablespoons Granulated Sugar for topping
Pre-heat oven to 350° F.
Use cooking oil spray on an 8 or 9-inch square cake pan.
Sift dry ingredients together into a mixing bowl.
Mix in milk, shortening, vanilla, egg, and 1 teaspoon lemon peel.
Mix at medium speed with mixer for 3-4 minutes until smooth.
Pour 3/4 of the batter into the cake pan.
Gently pour blueberries onto the batter.
Pour remaining batter over the blueberries.
Sprinkle 2-3 Tablespoons granulated sugar and 1 teaspoon lemon peel over the cake.
Bake in the oven for 50-55 minutes or until lightly browned.
Cut into squares and serve warm or at room temperature.
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