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Blueberry Coffee Cake

July 26, 2011

This coffee cake is a staple in our house. My grandma makes it for family reunions and visits. It even doubles as a birthday cake from time to time. Bake it in your biggest bundt pan, which yields lots of servings. This also freezes well, so keep your freezer stocked and you’ll have a delicious treat to pull out for breakfasts with overnight guests or an unexpected knock at your front door.


1 C butter

2 C sugar

3 eggs

½ C milk

3 C flour

1 ½ tsp baking powder

2 C fresh blueberries (if using frozen: thaw, rinse and dry berries)

brown sugar and cinnamon mix for topping (mix these to your preference…I say the more, the better!)

Cream butter and sugar together until fluffy. Add eggs and milk. Mix. Combine flour and baking powder and add gradually to batter. Gently fold in berries until combined. Pour into a greased bundt pan. Sprinkle brown sugar and cinnamon mix on top. Bake at 350 for 70 minutes. Cool 20 minutes before removing cake from pan.


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