Blueberry Hills Coffee Cakes

Finding myself with an abundance of frozen Blueberries that need to be used up before we return to the USA, I went straight to this delicious old standby. I mean, what can possibly be wrong with a rich cakey base bursting with big, sweet, plump blueberries and topped with luscious tender coconut baked to crispy golden perfection? After indulging in a big old slice of cake, I kept coming back and sneaking smidgens out of the pan because there are no calories doing it that way! Or so I choose to believe. Ha! This is another recipe out of my 30 year old “tried and true, and never fails to delight” box of tricks. However, Sparky does not like coconut and when he saw me with the bag he said ” I think I have one concern with this one,” but guess what? He loved it!

Another really nice thing about this recipe is that it makes 2- 9 inch cake pans. One and a spare! Nothing wrong with having a spare of anything. That spare cake can go in the freezer or over to Great Aunt Erma’s or even in to work with you to impress your friends with your baking talents!

All right…..enough talk, let’s build us some Blueberry goodness!

This is what we’ll need

Plus these!

Blueberry Hill Coffee Cakes

Moist, tender cake loaded with blueberries and "frosted" with sweet luscious coconut. Over Here in Germany, the vegetable shortening is a product called "Bisken." I hate Bisken. There I said it! Hate the stuff. Bisken is hard as a rock shortening. It has a very high melting point and never incorporates well, but....this is what I have to use. It comes in a brick like block and must be stored in the refrigerator. I DREAM of soft shortening in the big can with the blue label! Grease 2 -9 inch cake pans and set aside. Pre-heat oven to 350 degrees. Bake for 30 minutes until golden and a toothpick comes out clean.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 12 Slices

Ingredients

  

1x2x3x

• 2 Cups AP flour
• 1 Cup sugar
• 3 Tsp Baking Powder
• 1/4 Tsp Salt
• 1/2 Cup Vegetable Shortening like "Crisco"
• 2 Large Eggs
• 1 Cup Milk
• 2 Cups Blueberries Fresh or Frozen. If frozen, do NOT thaw or you'll end up with mush.
• 1-1/2 Cups Sweetened Flaked Coconut

Instructions

 

• In a large bowl, stir together the Flour, Sugar, Baking Powder and Salt.
  
• Measure out that "Oh good grief" lump of Bisken, or if you're lucky, scoop out that creamy soft Vegetable Shortening from that can with the pretty blue label!
  
• Cut the Vegetable Shortening into the Flour mixture until it is well incorporated. I use a Pastry Cutter for the best effect.
  
• Next, whip the eggs with a fork or a whisk until combined.
  
• Add the Milk to the Eggs.
  
• Whisk the Milk and Eggs together.
  
• Add Egg/Milk mixture to the dry ingredients and stir just until combined. A few lumps are just fine.
  
• Stir in the 2 Cups of Blueberries. Mine are frozen and I add them frozen right into the batter.
  
• Spoon the Blueberry batter equally into 2 greased 9 inch cake pans.
  
• Generously top each pan with the Coconut.
  
• Place the pans in a pre-heated 350 degree oven and bake for 30-35 Minutes, until the Coconut is golden and a toothpick inserted in the center of each pan comes out clean. Remove the pans to a wire rack to cool.
  
• Serve warm with butter, if desired. And a nice big mug of Coffee. I mean, that's why it's called Coffee Cake, right? Oh all right, Tea, or Milk or Hot Chocolate would also be perfectly wonderful! Enjoy!
  

Tried this recipe?Let us know how it was!