Easy Blueberry Coffee Cake Gluten Free or Regular
Preheat oven 375* F
In a Stand Mixer with a Paddle combine until smooth (Or mix by hand)
1/4 Cup Shortening (Brand name Crisco) or you can use Room Temperature Unsalted Butter
3/4 Cup of Milk of your Choice
1 Egg
Add:
2 Cups All Purpose Flour or Gluten Free Flour
3/4 Cup White Sugar
2-1/2 teaspoon Baking Powder
1 teaspoon Salt
Mix until combine. Do not over beat
2 Cups Fresh or Frozen Blueberries
If Fresh rinse and dried the Blueberries
Fold in 1 Tablespoon of Flour of your choice with the blueberries- this will keep them from sinking to the bottom.
Fold the Blueberries into the cake batter
Grease, Butter or Spray a 8X8 Baking Pan
Spread the Cake batter into the Pan
Streusel Topping:
Combine in a bowl with a fork or pastry knife:
1/2 Cup Brown or White Sugar
1/3 Cup of Flour of your choice
1 teaspoon ground Cinnamon
1/4 Cup Softened Butter cubed
Sprinkle evenly over the cake
Bake 50-60 Minutes
I start to check at 45 Minutes
It is done when a Toothpick inserted into center comes out clean
or a Digital thermometer reaches an internal temperature of 200*-210*F
Cool in the pan on a wire rack
If you want a thinner Coffee Cake bake in a 9X9 Pan for 5-10 minutes less
ENJOY!!
