My Mom began making this coffee cake in the early 1950s. It is one of the best cakes I’ve ever made using blueberries. It never lasts long. The recipe can be doubled.
- ¾ cups of sugar
- ¼ cup shortening
- 1 egg
- ½ cup of milk
- 2 cups of all purpose flour
- 2 teaspoons of baking powder
- 1.2 teaspoon of salt
- 2 cups fresh, frozen (thawed) or canned, drained blueberries
Make before mixing the cake. Mix ½ cup sugar, 1/3 cup flour, ½ teaspoon cinnamon and ¼ cup butter.
Heat the oven to 375 degrees. Grease and flour a 9 inch baking pan. Mix the topping and set aside.
Mix the sugar, shortening and the egg in a mixing bowl. Stir in the milk. Mix the flour, baking powder and salt in a small bowl. Stir the dry mixture into the wet mixture. Fold in the blueberries. Spread the cake mixture evenly in the baking pan. Cover the top of the cake with the topping mixture. Bake the cake for 45 to 50 minutes or until the center tests done.
Other berries can be used instead of blueberries or a mixture of different types of berries.