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Blueberry Coffeecake
A family favorite

Batter:
3/4 cup sugar
1/4 cup vegetable shortening
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup skim milk
1-3/4 cups frozen blueberries

Topping:
6 tablespoons margarine, softened
3/4 cup sugar
1 teaspoon ground cinnamon
2/3 cup all-purpose flour

Preheat oven to 350ºF. Lightly coat 13x9-inch pan with cooking spray. In a large mixing bowl, cream together sugar, shortening and egg until light and fluffy, about 5 minutes on medium speed of an electric mixer. Add flour, baking powder, salt and milk; beat on medium speed until well blended. With rubber spatula, gently fold in blueberries. Pour into prepared pan.

Combine topping ingredients and mix with fork. Crumble topping over cake. Bake for 30 to 35 minutes or until golden brown.

Serves 16.

Nutritional Analysis: One serving provides 213 calories, 3 g protein, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 1 g dietary fiber, 56 mg calcium, 56 mg potassium and 88 mg sodium.

Variation: Substitute 3 medium, peeled, sliced, cooking apples for blueberries.

1998 Bake and Take Day Recipe courtesy of the Kansas Wheat Commission.