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+ servings

Blueberry Hill Coffee Cakes

Moist, tender cake loaded with blueberries and "frosted" with sweet luscious coconut. Over Here in Germany, the vegetable shortening is a product called "Bisken." I hate Bisken. There I said it! Hate the stuff. Bisken is hard as a rock shortening. It has a very high melting point and never incorporates well, but....this is what I have to use. It comes in a brick like block and must be stored in the refrigerator. I DREAM of soft shortening in the big can with the blue label! Grease 2 -9 inch cake pans and set aside. Pre-heat oven to 350 degrees. Bake for 30 minutes until golden and a toothpick comes out clean.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 12 Slices

Ingredients

Instructions

  • In a large bowl, stir together the Flour, Sugar, Baking Powder and Salt.
  • Measure out that "Oh good grief" lump of Bisken, or if you're lucky, scoop out that creamy soft Vegetable Shortening from that can with the pretty blue label!
  • Cut the Vegetable Shortening into the Flour mixture until it is well incorporated. I use a Pastry Cutter for the best effect.
  • Next, whip the eggs with a fork or a whisk until combined.
  • Add the Milk to the Eggs.
  • Whisk the Milk and Eggs together.
  • Add Egg/Milk mixture to the dry ingredients and stir just until combined. A few lumps are just fine.
  • Stir in the 2 Cups of Blueberries. Mine are frozen and I add them frozen right into the batter.
  • Spoon the Blueberry batter equally into 2 greased 9 inch cake pans.
  • Generously top each pan with the Coconut.
  • Place the pans in a pre-heated 350 degree oven and bake for 30-35 Minutes, until the Coconut is golden and a toothpick inserted in the center of each pan comes out clean. Remove the pans to a wire rack to cool.
  • Serve warm with butter, if desired. And a nice big mug of Coffee. I mean, that's why it's called Coffee Cake, right? Oh all right, Tea, or Milk or Hot Chocolate would also be perfectly wonderful! Enjoy!