Betty Crocker’s Prize Coffee Cake: A Classic Blueberry Delight

This recipe for Betty Crocker’s Prize Coffee Cake is a timeless treat, featuring a tender cake base loaded with juicy blueberries and topped with a sweet and crumbly cinnamon streusel. It’s a perfect companion to your morning coffee or afternoon tea.

Ingredients:

For the Cake:

For the Crumb Mixture:

Instructions:

1. Preheat oven and prepare pan: Preheat your oven to 375°F (190°C). Grease and flour a 9-inch square baking pan.
2. Cream sugar, shortening, and egg: In a large mixing bowl, combine the ¾ cup granulated sugar, ¼ cup soft shortening, and egg. Mix thoroughly with an electric mixer or by hand until smooth and creamy.
3. Add milk: Stir in ½ cup milk until well combined.
4. Sift dry ingredients: In a separate bowl, sift together the 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
5. Combine wet and dry: Gradually add the sifted dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in blueberries: Gently stir in the 2 cups of blueberries, being careful not to crush them.
7. Pour batter into pan: Transfer the batter to the prepared 9-inch square baking pan, spreading it evenly.
8. Make the crumb mixture: In a separate small bowl, combine the ½ cup sugar, ⅓ cup sifted all-purpose flour, and ½ teaspoon cinnamon. Mix well. Cut in the ¼ cup soft butter using a pastry blender or your fingertips until the mixture forms coarse crumbs.
9. Sprinkle crumb topping: Sprinkle the crumb mixture evenly over the top of the cake batter in the pan.
10. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Cool and serve: Remove the coffee cake from the oven and let it cool slightly before slicing and serving. Serve warm, fresh from the oven, for the best flavor. Enjoy!