I really like making coffee cakes. There is so much you can do with them. Some coffee cakes have fruit, some have the crumbly sugary topping, some have the drizzled glaze. I like mine pretty simple. Both of the cakes here, are both my basic go to coffee cake recipe, but one has dried sour cherries, and the other has fresh blueberries. Both have a powdered sugar glaze. Both are very good. If you can’t find dried cherries, you may want to try dried cranberries. But I love the tartness of the dried cherries. So yummy.

Dried Cherry Coffee Cake:

Blueberry Coffee Cake:

Dried Cherry or Blueberry Coffee Cake

1/2 cup butter
1 cup sugar
1 egg
2 1/2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 tsp vanilla
1 cup of fresh blueberries, raspberries,  or your favorite dried fruit

Cream butter, sugar and egg. In another bowl, combine the dry ingredients. Alternately add the milk and the dry ingredients to the butter mixture.  Gently fold in fruit. Butter or spray a 9×13 baking dish and spread batter evenly. Bake at 350 for about 20-25 minutes. Or pour batter into a bundt pan and bake for 25-30 minutes, or when done. allow to cool and then drizzle with a glaze.

Glaze

2 cups of powdered sugar
milk or water

Mix enough milk or water into your powdered sugar until you get your desired consistency. Drizzle over the cake. Alllow to set up for  a bit.