"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for JAN FOLK’S BLUEBERRY COFFEE CAKE, by Mary Jo Creevy, is from Mary Jo's Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c. flour 1-1/2 c. sugar 1 T. plus 2 tsp. baking powder 1-1/2 tsp. salt ½ c. shortening 1-1/2 c. milk 2 eggs 4 c. fresh or frozen blueberries
Topping: Mix 1 c. sugar, 2/3 c. flour, 1 tsp. cinnamon, ½ c. butter
Heat oven to 375. Grease 2 layer plans 9x1-1/2” or 2 round pans. Mix all ingredients except the blueberries. Carefully stir in blueberries. Spread half the batter in each pan. Sprinkle topping on batter. Bake until wooden pick inserted in center comes out clean. 45-50 minutes.
Cool slightly then drizzle powdered sugar glaze on top. Can be served immediately or you can cool thoroughly and can wrap and freeze if you want. 50 minutes before serving, remove Blueberry Coffee Cake from freezer and unwrap. Heat uncovered in 350 oven until warm – 45 minutes.
Powered Sugar Glaze: Mix 2 c. power sugar, ¼ c. butter and 1 tsp. vanilla. Stir in ¼ to ½ c. water about 2 T. at a time until glaze is spreading consistency.
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