Fresh blueberries take me back to summer on the farm in Indiana–specifically Susan and Tony’s house where there always seems to be good food coming out of her kitchen. This coffeecake recipe comes from Susan and I’m pretty sure she uses blueberries she has picked herself.
Base:
* 1 cup flour
* 1/2 c. butter
* 3 tablespoons powdered sugar
Blend together in food processor until particles begin to stick together. Press into 8×8 inch square dish. Bake for 25 minutes at 350 degrees.
Topping:
Scatter 1 c. blueberries on top of base after it has baked.
Mix the following ingredients and pour over base and blueberries:
* 2 eggs
* 1 cup sugar
* 1 teaspoon vanilla
* 1 teaspoon lemon juice
* 1/4 cup flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup shredded coconut
Sprinkle 3/4 c. chopped pecans on top of unbaked mixture. Bake at 350 degrees for 30-40 minutes until set and browned on top.
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{ 3 comments… read them below or add one }
Can’t wait to try these – I have blueberries in my freezer I brought back from Maine when we went to see my Dad and his wife this summer (we picked them right off the trees) – thanks for the recipe
I made this for Sunday brunch after church, and it was delicious! The shortbread crust is scrumptious, and borders on dessert. Thanks so much.
Jocelyn,
Yes! This is a dessert. And it’s fabulous with fresh or frozen blueberries. Writing this has given me the idea to try it with frozen strawberries. Wonder how that would work. Thanks for bringing this recipe to the forefront of my brain again.