Blueberry Coffee Cake with Cinnamon Topping

  • Yield 16 servings

This yummy blueberry coffee cake is topped with a cinnamon crumb topping.


Blueberry Coffee Cake:
3/4 cup sugar
1/4 cup shortening
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups blueberries
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 cup margarine, softened


  1. To prepare cake:  Cream sugar and shortening; add egg and mix until light and fluffy.  Sift together flour, baking powder and salt.  Alternately add flour mixture and milk to creamed mixture.  Fold in blueberries.  Spread in a greased 9×9-inch pan or 2 greased pie pans.
  2. To prepare topping:  Mix dry ingredients and cut in margarine.  Sprinkle topping over blueberry mixture and bake for 40 minutes.  Bake 15 to 20 minutes if using pan pans.

Recipe reprinted with permission from the Junior League of Johnson City’s Treasures of the Smokies(Johnson City, Tn., 1986),



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