Blueberry Coffee Cake - You know you want some!

I had loads of blueberries in the freezer from the summer and decided to try to bake a coffee cake.  I do enjoy baking cookies but cake success seems to have eluded me.

So... Here we go.

Follow the pics for the recipe

Blueberry Coffee Cake (Adapted from Betty Crocker® recipe)

Things You Need (Otherwise Known as Ingredients and Supplies) and Things You Do (Otherwise Known as Directions)

Meanwhile... Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray.

Crumb Topping

1/2 cup granulated sugar

1/3 cup  all-purpose flour

1/2 teaspoon ground cinnamon ( I am closer to 3/4 tsp)

1/4 cup butter or margarine, softened 

 

In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.

Wet and Dry Batter

2 cups all-purpose flour

3/4 cup granulated sugar

1/4 cup shortening

3/4 cup milk

1 egg

2 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh or frozen blueberries (thawed and drained) 

 

In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries.

Ready for the Oven

Spread batter in pan. Sprinkle with topping. 

(Mine looked very lumpy and did not spread well - but I persevered and it wasn't anything to worry about!)

Just out of the Oven and Cooling

Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.

Glaze for the Top

1/2 cup powdered sugar

1/4 teaspoon vanilla

1 to 1 1/2 teaspoons hot water (I had to use a little more - Closer to 1 Tbsp)

 

In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Pre-Glaze

Apres-Glaze

Look OK?

Happy with the Results!!

I took this cake into work and it was a hit!!!  Whew!

What do you think?  Look ok?  Any suggestions for another cake to try?