Blueberry Coffee Cake

How do you typically drink your coffee? With a cookie on the side perhaps? Or maybe with a side of fresh fruit? My husband Rob loves his coffee accompanied with a blueberry coffee cake, especially during blueberry season. Once you combine this cake with your morning coffee, you’ll want to have them together every morning! It our favorite, and we have it every morning until there is none left. This cake is wonderfully moist, packed with fresh blueberries, and topped with a cinnamon crumb topping and glaze. It’s an irresistible combination you’ll definitely enjoy!

Considering that I can’t resist a blueberry muffin, this blueberry coffee cake is on another level! The blueberries are definitely the showstoppers, but the crumb topping, and glaze also add so much to the masterpiece of a cake. The cinnamon crumb topping adds a serious bang to the sweet blueberries. When I’m feeling extra adventurous, I’ll even add nutmeg or another spice to the mixture to enhance the inverse flavors.

Whether you decide to have this cake as breakfast or a desert, this recipe is tantalizing and very easy to make. The glaze also adds a bit more sweetness, apart from the natural sweetness of the blueberries. You’ll top the blueberry coffee cake with crumb topping and finish it off with the vanilla glaze. In Kathey Jo’s Kitchen, we’ve also nuts to the mix, or sometimes even raisins. Simply remix the toppings to satisfy your cravings and enjoy with your loved ones.

INGREDIENTS

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 1 egg
• 2 cups fresh or frozen blueberries — thawed and drained
• Crumb Topping (see below)
• Glaze (see below)

CRUMB TOPPING

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup margarine or butter – softened
• 1⁄4 tsp. nut meg or all spice optional to add extra flavor

GLAZE

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 1/2 teaspoons hot water (1 1/2 to 2 teaspoons)

DIRECTIONS

1. Heat oven to 375o.
2. Grease square pan, 9 × 9 × 2 inches, or round pan, 9 × 1 1/2 inches.
3. Blend flour, sugar, baking powder, salt, shortening, milk, and egg; beat 30 seconds.
4. Carefully stir in blueberries. Spread butter in pan; sprinkle with Crumb Topping.
5. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
6. Drizzle with Glaze. Serve warm.

CRUMB TOPPING:

7. Mix all ingredients until crumbly.

GLAZE:

8. Mix all ingredients until drizzling consistency.
9. Dust with powdered sugar.
10. You may add nuts or raisins to the cake mix and to the topping as well