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| TWIN MOUNTAIN BLUEBERRY COFFEE CAKE | |
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2 c. flour 1 2/3 c. sugar 3 tsp. baking powder 1/4 tsp. salt 1/2 c. shortening 2 eggs 1 c. milk 1 1/2 c. blueberries 1 1/3 c. coconut (flaked) Mix and sift flour, baking powder. Cut in shortening with two knives or pastry blender. Combine eggs and milk; stir into dry ingredients. Fold in blueberries. Divide batter between 2 greased (9 inch) layer cake pans. Sprinkle coconut evenly over tops. Bake at 375 degrees for 25 minutes. Serves 12. This coffee cake taste best served warm. | |
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I have tried everything from covering with foil to stopping and adding it 5 minutes before done... I gave up and now mix in some coconut to the batter and just sprinkle powder sugar on top when cooled... any thoughts?? Thanks!
P.S. My moms stove was electric and I don't remember hers burning at all... I have a gas oven... is there such a difference?