At church on Sundays, there is usually a very popular platter of Shipley donut holes. Once, I made biscuits with cheddar and bacon as a carb plus protein alternative. I learned the congregants really want the sweets with their coffee. Although they barely touched the biscuits, the 1 1/2 cups sugar and 1 1/4 cups butter in this simple but delicious crumb cake had them scraping the baking pan.
Blueberry Coffee Cake
1 c. flour
1/2 c. sugar
1 stick of butter, diced
To make crumble topping, sift the sugar and flour together in a large bowl. Place the butter in the sugar and flour mixture. Crumble with your fingers so the butter turns into little pea sized bits.
2 c. flour
1 c. sugar
2 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla extract
1 c. milk
1/4 c. butter, melted
12 oz of frozen blueberries
-Sift the first five ingredients together in a bowl and set aside
-Whisk the milk, eggs, vanilla, and melted margarine together in a bowl.
-Add the mix of wet ingredients to the bowl of dry ingredients.
-Beat together with a hand held mixer until well incorporated.
Pour into a pre-greased 13×9 pan. Arrange the frozen berries on top of the batter. Sprinkle the crumble toppings.
Bake at 350F for 35-45 minutes.