When cleaning out the refrigerator found a carton of blueberries that were getting very ripe. The healthy thing to do, would be put them in some oatmeal. But you know me....if I can bake something I will. So it became a blueberry coffee cake with strudel topping.
It was a recipe I'd never used from my old Better Homes and Garden cookbook and was very pleased with how easy it was, and especially how delicious it was. So here's the recipe.
1/2 cup shortening (I used butter)
3/4 cup sugar
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (I used half/half)
2 cups fresh blueberries
1/2 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup butter
Thoroughly cream shortening and 3/4 cup sugar; add egg and beat till light and fluffy. sift together 2 cups flour, baking powder and salt; add to creamed mixture alternately with milk. Spread into a greased 11x7 pan (I use a large deep dish pie plate)
Top with berries.
Mix 1/2 cup sugar, 1/2 cup flour and cinnamon; cut in butter until crumbly; sprinkle over berries. (I added some chopped walnuts to mixture)
Bake at 350 for 45 minutes. If you use the deep dish pie dish, you will need to bake it a little longer for the center to completely bake.
Have a great weekend.