Blueberry Thistle Coffee Cake

I have finally finished my laundry/utility/bath room!  I know you all were wondering if you would ever see another recipe from me.  I wore myself out there for a bit.  But my cooking bug has returned!  I once again have the energy to make yummy stuff (a scientific term)!

My oldest son was home this weekend so I got back into the swing of things.  I found an old recipe of mine for a coffee cake with blueberries and a coconut topping.  Sounded perfect for Sunday morning with guys who like to sleep in.  Nothing like the smell of cinnamon, blueberries and coconut to wake them up.

You’ll need:

A 9 in spring-form pan, greased and floured

Preheat oven to 375 F.

“Wet” ingredients:

2/3 cup raw sugar

1/2 cup vegetable shortening or softened butter

1 egg

1 tsp vanilla extract

1/3 cup half and half

1/4 cup low fat yogurt

1/4 cup orange juice

“Dry” ingredients:

1 cup whole wheat flour

1 cup all purpose unbleached flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/8 tsp fresh grated nutmeg

1/2 cup sliced almonds or chopped pecans (optional)

2 cup fresh blueberries

Topping ingredients:

1/3 cup raw sugar

1/3 cup whole wheat flour

1/2 tsp cinnamon

4 Tbs butter, cut into small pieces

2/3 cup flaked coconut (unsweetened)

In a small mixing bowl, combine dry ingredients (except blueberries).  Set aside.

For the wet ingredients use a medium mixing bowl; combine sugar, shortening and vanilla.  Beat until well combined.  Add egg, half and half, yogurt and OJ.  Beat again,  dairy will clump (its OK).  Add combined dry ingredients  and mix.  Add blueberries and stir until just combined.  Place in spring-form pan and smooth batter to the sides of the pan.

Using the bowl the dry ingredients were in, combine topping ingredients.  Use a fork to mix in butter pieces or use your fingers to mix until crumbly.  Sprinkle over prepared batter.

Bake for 55-60 minutes at 375 F.  Let cool 10 minutes before removing pan sides.  Slice and serve with coffee.  Enjoy!

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