Around this time of year I get giddy with the anticipation of football season, pumpkin everything (so basic, I know...) & all the delicious comfort food that I can't wait to make!
This recipe still screams a bit of summer with the blueberries, but also gives me all the feels of the warm, cozy meals in the near future. It's easy-peasy & will be crammed into your face lickety split!
Ingredients:
Crumb Topping
1/2 cup granulated sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Coffee Cake
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 & drained)
Vanilla Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 1/2 teaspoons hot water
Directions:
Heat over to 375 degrees. Grease bottom & sides of a 9 inch springform, square pan, or pie dish with shortening or spray. In a small bowl, mix 1/2 cup sugar, 1/3 cup flour & the cinnamon. Cut in the butter with a fork until crumbly. Set this aside.
In a large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon for about 30 seconds. Fold in blueberries. Spread the batter into a pan & sprinkle with topping.
Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool for about 10 minutes.
In a small bow, mix the glaze ingredients until smooth & thin enough to drizzle. Drizzle over warm coffee cake.
Get your bake on & happy almost Friday! :)
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