Smells Wonderful When It’s Baking and Tastes Even Better

There is another way to serve this for those of you who don’t like vanilla glaze. You can always leave it out (which makes this even easier) and add a scoop of vanilla ice cream on top of your cake slice instead. I guarantee it’s just as delicious either way!



Crumb Topping

1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, 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 and drained)

Vanilla Glaze

1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water



  • Heat oven to 375°F. Grease bottom and side of 9×3-inch springform pan or 9-inch square pan with cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
  • In large bowl, stir together all coffee cake ingredients (not the blueberries); beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
  • Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
  • Optional: In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.


Quick Tip: This coffee cake can be frozen for up to six months, convenient for when dessert is needed in a pinch!

Thanks to Betty Crocker for this sweet berry-filled bliss!

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