This easy coffee cake is a family tradition, and it is such a treat that people ask for it whenever I am asked to bring a baked good. The ingredients are simple, the directions are easy, and the results are perfect. But that doesn’t mean we can’t serve this dish with a snide of snark.
Check out this note from the original recipe where my Aunt Ardell calls out my Aunt Mary Pat.
Now get busy making a delicious coffee cake for your own sweet aunts.
2 cups flour
2 Teaspoons baking powder
1/2 Teaspoon salt
1/4 cup butter
3/4 cup sugar
1/2 cup milk
1 box (2 cups) blueberries
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup sugar
1/2 cup flour
Sift 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Cream 1/4 cup butter, add 3/4 cup sugar, then beat in 1/2 cup milk and 1 egg. Add sifted flour, baking powder, and salt to the above mixture and then fold in blueberries. Spread in greased and floured 13 X 9 pan.
Now make the topping. In a bowl, combine the 1/2 teaspoon cinnamon, 1/2 cup butter, 1/2 cup sugar, and 1/2 cup flour. Cut the butter into the other ingredients. You can use two knives if you are making this on the road, but if you are home, splurge and buy yourself this pastry blender for this job.
*Note from Aunt Ardell and me: Do not let the 1/2 cup butter get too soft before cutting into the flour, sugar, cinnamon mixture or the topping won’t crumble.
Once you have a crumbly mixture, sprinkle it on top of your cake. Bake at 375 degrees for 40 to 45 minutes.
Shared by Erin