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Blueberry Buckle Coffee Cake

Ingredients

Cake
 2 cups All-Purpose Flour
 ¾ cup Pioneer Granulated Sugar
 2 ½ tsp Baking Powder
 ¾ tsp Salt
 ¼ cup Shortening
 ¾ cup Milk
 1 Egg
 2 cups Fresh or Frozen (thawed and drained) Blueberries
Crumb Topping
 ½ cup Pioneer Granulated Sugar
  cup All-Purpose Flour
 ½ tsp Ground Cinnamon
 ¼ Margarine or Butter, Softened
Glaze
 ½ cup Pioneer Powdered Sugar
 ¼ tsp Vanilla
 1 ½ 2 Teaspoons Hot Water
Grower Recipes Submitted by:
 Ida Wadsworth, Wadsworth Farms Inc., Sandusky, Michigan
No. of servings:
 9

Sweet Facts & Nutritional Info

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Directions

1

Heat oven to 375 degrees. Grease a square 9-by-9-by-2-inch pan or a round 9-by-1 ½-inch.

2

Prepare the crumb topping by combining all the ingredients.

3

Blend flour, Pioneer Granulated Sugar, baking powder, salt, shortening, milk, and egg. Beat for 30 seconds. Carefully stir in the blueberries.

4

Spread into the pan and sprinkle with the crumb topping.

5

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

6

While the cake bakes, prepare the glaze by combining all the ingredients until a drizzling consistency.

7

When the cake is done, drizzle with the glaze and serve warm.

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