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Fresh Blueberry Coffee Cake
All ingredients should be at room temperature before starting. Preheat oven to 350 degrees. Butter 8-inch square or 9-inch round cake pan.
Sift together the dry ingredients, including flour, baking powder, salt, and 3/4 cup of sugar. Add shortening, milk, vanilla, and 1 teaspoon grated lemon peel. Beat with electric mixer on medium speed for 3 minutes. Add egg and beat 2 minutes longer. Place batter into prepared baking pan.
Lightly stir together blueberries, 3 Tablespoons granulated sugar, and 1 teaspoon lemon peel. Gently sprinkle over batter in other pan. Bake in 350-degree oven for 50 to 55 minutes or until lightly browned. Cool slightly in pan. Cut into squares or slices and serve warm.
Can be made a day ahead and kept covered at room temperature overnight. Serve warm or at room temperature.
Variations: Use 1/2 cranberries and 1/2 blueberries or all cranberries in this recipe.
Serves: 6 to 9
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