Blueberry coffeecake

Per request, here’s a simple but very serviceable blueberry coffeecake recipe I got from my mom.

Preheat oven to 375F. The batter (mix dry, then mix in wet):

  • 2c flour (I use half whole wheat pastry, and half white)
  • 3/4c sugar
  • 2.5t baking powder
  • 0.75t salt
  • 0.25c shortening/oil (esp coconut oil)
  • 0.75c milk
  • 1 egg
  • 2c wild blueberries (frozen or fresh; mix in last)

The result will be a thick paste that’s slightly annoying to spread, thinly, into a rectangular pan (I use a pyrex lasagna pan that’s probably 9×13).

Mix up the following and spread evenly on top:

  • 0.5c brown sugar
  • 0.33c whole wheat flour
  • 0.5t cinnamon
  • 1/4c soft butter

Bake till it’s done (maybe 45 mins? varies based on whether berries are fresh or frozen)

 

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