So here is grandma's famous blueberry cake with an Amanda twist! I switched up the topping and now do a toasted coconut crumbled top instead of just the flour and sugar. Yummy!
Toasted Coconut Blueberry Cake
1/3 cup shortening
1 cup sugar
1/4 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen blueberries (dusted in flour)
Cream together the shortening, sugar, milk and egg. In a separate bowl sift together flour, baking powder and salt. Gradually add dry ingredients to wet mixing until well combined. Carefully fold in blueberries. Pour batter into a 9x9-inch square baking pan. Sprinkle with crumb topping and bake at 350F for approximately 1 hour and 10 minutes.
3/4 cup sugar
3/4 cup flour
6 tablespoons butter
1/2 cup toasted coconut
Blend all ingredients together until butter is evenly dispersed.
Alright now you have the family secret (shhhh!) but today I changed things up a bit and substituted chopped fresh rhubarb and strawberries for the two cups of blueberries.
Definitely a winner and I will surely make it again!