This recipe is one my mom crafted, using a little Betty Crocker guidance and a few amazing tweaks of her own. With deals everywhere right now on blueberries - this coffee cake is full on flavor, low on cost, and is a hit with adults, friends, and kids alike.
4 C. flour ($.50)
1 1/2 C. sugar ($.25)
5 tsp. baking powder ($.30)
1 tsp salt ($.05)
1/2 C. shortening ($.25)
1 1/2 C. milk, nonfat ($.10)
2 eggs ($.14)
2 pints blueberries, fresh or frozen ($2.00)
Topping:
3/4 C. brown sugar ($.20)
1/2 C. flour ($.10)
1 tsp. cinnamon ($.05)
5 T. margarine or butter, cold ($.40)
Mix together until crumbly.
Heat oven to 375. Grease a 13x9" cake pan. Blend together all ingredient except topping and blueberries, beat vigorously for 1 minute. Fold in blueberries. Spread in pan. Sprinkle with topping.
Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
Serve warm or room temperature.
Yields = 16-24 serving
Cost: $4.34
Cost per serving: $.28
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