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Blueberry Coffee Cake Recipe

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This recipe for Blueberry Coffee Cake, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 4072 -- Richard Johnson
Added: Friday, March 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 c. - all-purpose flour*
1 c. - sugar
3 tsp. - baking powder
1 tsp. - salt
1/3 c. - margarine OR butter, softened
1 c. - milk
1 - egg
2 c. - fresh OR frozen blueberries, thawed & drained

GLAZE:
1 c. - powered sugar
1 tsp. - lemon peel, grated
2 to 3 T. - lemon juice

Directions:
Directions:
Heat oven to 350. Beat top ingredients in large mixing bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread half of the batter in greased 9 x 13 oblong pan or 9 x 9 square pan; sprinkle with 1 cup blueberries. Top with remaining batter; sprinkle with 1 cup blueberries. Bake until wooden pick inserted in center comes out clean (oblong about 35 minutes, square about 45 minutes). Drizzle warm coffee cake with glaze mixture.

Personal Notes:
Personal Notes:
*If using self-rising flour, omit baking powder and salt.

 

 

 

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