Royal Blueberry Coffeecake

Have you stayed up later than usual watching the World Series games? This family favorite coffeecake can be made ahead of time for an early morning breakfast.  



¾ cup granulated sugar

¼ cup vegetable shortening

1 large egg

2 cups all-purpose flour

2 teaspoons baking powder

1 cup skim milk

1 teaspoon grated lemon zest

1 ¾ cups frozen blueberries


4 tablespoons margarine or butter softened

½ cup granulated sugar

1 teaspoon ground cinnamon

½ cup all-purpose flour


  1. Preheat oven to 350°F. Lightly coat a 13x9-inch pan with cooking spray.
  2. In the bowl of a stand mixer, cream together sugar, shortening and egg until light and fluffy, about 5 minutes on medium speed.
  3. Stir in flour, baking powder, milk and lemon zest; beat on medium speed until well blended.
  4. With rubber spatula, gently fold in blueberries. Pour into prepared pan.
  5. Combine topping ingredients and mix with fork. Crumble topping over cake. Bake 30 to 35 minutes or until golden brown.

Yield: 16 servings.

Nutrition Information Per Serving (1 slice, 75g): 200 calorie, 6g fat, 1g fiber, 1g saturated fat, .5 g trans fat, 32g carbohydrates, 12mg cholesterol, 40mg sodium, 4g protein, 1mg vitamin C, 1mg iron, 26mg calcium.