"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Blueberry Buckle Coffee Cake Recipe

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This recipe for Blueberry Buckle Coffee Cake, by , is from The Amdahl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jen Amdahl


2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
3/4 c. milk
1 egg
2 c. fresh of frozen (thawed and drained) blueberries

Crumb topping:
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. butter, softened

1/2 c. powdered sugar
1/4 tsp. vanilla
1 1/2 to 2 tsp. hot water

Heat oven to 375. Grease square 9x9 pan, or round 9x1 1/2. Blend flour, sugar, baking powder, salt, shortening, egg, and milk: beat 30 seconds. Carefully stir in blueberries. Spread batter in pan.

Make crumb topping by cutting the butter into the dry ingredients until crumbly. Sprinkle on the cake batter. Bake 45-50 minutes or until toothpick comes out clean.

Mix the glaze ingredients until drizzling consistency. Drizzle cake with the glaze. Serve warm.




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