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I have been obsessed with blueberries this year! While I adore blueberries cooked into things (like pancakes or muffins), I don’t usually eat them straight. But this year, I just can’t get enough and neither can my daughter! My daughter is 17 months old and literally ate almost an entire pint in one sitting the other day. I bought a pint to make this recipe and decided to just give her a few for a snack, but she ate so many I had to go out and buy more!
Doesn’t this look heavenly?
A few years ago I put together a recipe book for my family with all of our favorite family recipes, and one of my favorites that my mom used to make was coffee cake. I used her recipe for this, but tweaked it just a little. Here it is:
1 3/4 cup flour
3/4 cup sugar (I actually used closer to 1/2 cup)
1 tsp. baking powder
3/4 tsp. salt
1/4 cup shortening
3/4 cup milk
(I added about 2/3 pint blueberries)
Grease pan. Blend all ingredients. Beat vigorously for 1/2 minute. Spread in 8×8 pan.
1/3 cup packed brown sugar (I used a little less)
1/4 cup flour
1/2 tsp cinnamon
3 tbsp. firm butter
Mix topping together. Sprinkle over batter. Bake at 375 degrees for 30-40 minutes.
Let me know if you try this recipe & like it!