Tuesday, September 4, 2007

Blueberry Buckle Coffee Cake

Here is another recipe I've mentioned before. I made this a few weeks ago when we went to visit my friend, Tammy. My hubby, in a downright accusing tone I might add, said to me, "How come you've never made this for me??" I did remind him that I had made it before, but it had been awhile. He also occasionally angles for me to make him goodies to bring to work, so the following week I made him two small ones instead of one large one. I made one with blueberries & one with raspberries. He assured me they were a hit & they LOVED the one with raspberries. So you can probably make it with any berry & be okay. The recipe will fill a 9x13 pan. I have successfully split it in half, but I'll post the "large" version here. Enjoy!


4 cups flour
1-1/2 cups sugar
5 teaspoons baking powder
1-1/2 teaspoons salt
1/2 cup shortening
1-1/2 cup milk
2 eggs
4 cups blueberries (thawed & drained if frozen)

Heat oven to 375 degrees. Grease 9x13 pan. Blend flour, sugar, baking powder, salt, shortening, milk, & egg. Beat until well blended. Carefully stir in blueberries. Spread batter in pan.

Crumb Topping
1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/2 cup margarine or butter - softened
- Mix all with fork until crumbly.
- Spread on top of batter.

1 cup powdered sugar
1/2 teaspoon vanilla
2-4 teaspoons hot water
- Mix all until drizzling consistency.
- Spread over top of cake after it comes out of the oven but while still hot.


  1. Oh! That looks fabulous!!

  2. OH, my does that look delicious. Thank you for the lovely illustrations to make me salivate during blogging.

  3. THANKS! It sure looks YUMMY!


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