Sunday, August 4, 2013

Blueberry coffee cake w/strusel almond topping

Yeah :)  it is blueberry season in happy and the blueberries this year are sooo yummy.. I had some in my fridge just waiting for something yummy to go into.. I have been wanting blueberry coffee cake.. so decided that is what I was making..then needed to add a delicious topping to it..why not go all the way :)
You can use frozen blueberries need to unthaw them..just fold them in frozen, they will unthaw when they bake.. make this for your family today... Enjoy

Blueberry coffee cake w/strusel almond topping

2 cups flour
1 cup sugar
1/4 cup shortening
3/4 cup milk
1 egg
pinch of salt
2 1/2 t baking powder
1/4 cup sour cream
1 1/2-2 cups blueberries

1/2 cup brown sugar
1/3 cup flour
1/2 t cinnamon
1/4 cup butter,softened
1/4 cup sliced almonds

Preheat oven to 375.  Grease a 10 inch round or square pan.  In large bowl cream together the shortening & sugar (I used a fork) then add egg mixing well.  Add milk & sour cream, whisk until smooth.  Add flour, salt and baking powder, mix just until combined. Gently fold in blueberries.  Spread in even layer in pan.  Mix topping ingredients together with a fork until crumbly.  Sprinkle evenly over coffee cake.  Place in oven and bake around 35-45 minutes (check at 35 minutes, and every 5 there after) until toothpick inserted in center comes out clean (might have a little blueberry juice on it :) but the batter is not runny.  Remove from oven and let cool slightly, cut into squares and enjoy.