Twin Mountain Blueberry Coffee Cake
BHQM E-Newsletter Issue #8
I was given this recipe many years ago by Priscilla Pyle, a wonderful cook who volunteer at the Calais Regional Hospital's Coffee Shop. It was always a favorite coffee-break snack with co-workers when I worked there.
Combine the following dry ingredients in medium bowl:
2 cups flour
1 cup white sugar
3 tsp. baking powder
¼ tsp. salt
½ cup shortening
2 beaten eggs
1 cup milk
Stir into flour-shortening mixture above
1 ½ cup fresh blueberries
Divide batter between two greased 9" round layer cake pans. Sprinkle ½ cup coconut evenly over each top (for a total of 1 cup coconut). Bake at 375° for 25 minutes.
You may prefer sprinkling sugar on one before baking, coconut on the other, or sugar on both.