Blueberry Coffee Cake for freezing
Source of Recipe
Frozen Assets
List of Ingredients
Store no longer than 3 months. Makes 2 cakes—9 to 12 servings each.
4 cups all-purpose flour*
1 ½ cups sugar
1 Tbl. plus 2 tsp. baking powder
1 ½ tsp. salt
½ cup shortening
1 ½ cups milk
2 eggs
4 cups fresh or frozen blueberries
Topping (below)
Confectioners' Glaze (below), if desired
Recipe
Heat oven to 375 degrees. Grease 2 layer pans, 9x1 ½ inches, or 2
baking pans, 9x9x2 inches. Mix all ingredients except blueberries,
Topping and Confectioners' Glaze until moistened; beat vigorously ½
minute. Carefully stir in blueberries. Spread half the batter in
each pan; sprinkle Topping on batter. Bake until wooden pick
inserted in center comes out clean, 45 to 50 minutes.
Cool slightly. Drizzle Confectioners' Glaze on top. (Can be served
immediately.) Cool thoroughly. Wrap, label and freeze.
50 minutes before serving, remove Blueberry Coffee Cake from freezer
and unwrap. Heat uncovered in 350 degree oven until warm, 45 minutes.
*If using self-rising flour, omit baking powder and salt.
Topping:
Mix 1 cup sugar, 2/3 cup all-purpose flour, 1 teaspoon cinnamon and ½
cup soft butter.
Confectioners' Glaze
Mix 2 cups confectioners' sugar, ¼ cup butter or margarine, softened,
and 1 teaspoon vanilla. Stir in 1/3 to ½ cup water, about 2
tablespoons at a time, until glaze is spreading consistency.
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