Blueberry Coffee Cake

original recipe found in Betty Crocker’s Cookbook given to me as a wedding gift in 1980
modified to fit a baking pan I found at a yard sale

Blueberry Coffee Cake

pre-heat oven to 350oF
with a dab of margarine, grease a 9×13 inch baking pan

2 cups blueberries.  Thaw if frozen.  Wash and drain well.
Set aside.

allow 1/2 cup margarine to soften to room temperature
3 cups all purpose flour
1 1/2 cups white sugar
4 1/2 teaspoons baking powder
1 teaspoon table salt
1 1/2 cups milk
1 large egg
1 1/2 teaspoon oil
1/2 teaspoon vanilla

In large mixing bowl, beat all ingredients together with mixer on low for 30 seconds.
Scrape sides of bowl with rubber spatula

With mixer on Medium Speed, beat for 2 minutes to get some air into the batter.
Scrape bowl every so often.

Pour half the batter into greased pan and spread it out to the corners.
sprinkle with half the berries.
Spread remainder of batter over pan.
sprinkle other half berries over all of it

Bake in pre-heated 350o oven for 35-45 minutes until tester pick comes out clean.

Meanwhile prepare Glaze.

1 cup powdered (confectioner’s) sugar or more if you want to
1 teaspoon grated lemon peel or more fresh is best, but the spice rack stuff is fine
1-2 tablespoons lemon juice or until glaze is desired thin or thickness
1/8 to 1/4 teaspoon citric acid (also known as sour salt)

(Citric acid is the secret ingredient to give it a bit of a tongue tingle.  Middle son got ours at a baker’s store in his college town.  You can order it online at Spice Barn for three bucks a pound, which is about a lifetime supply)…

When cake is done, drizzle the glaze over the whole panful while it is still warm

Cool on wire rack

Should be ready to cut about an hour after it comes out of the oven.

~~love and Huggs, Diane

I took half of ours to DoF’s office, where it was wildly acclaimed.  Then 3 pieces went away with Youngest Son to his girlfriend’s place.  All we have left is a small piece in the corner, and I might claim it very soon.

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