I'm looking for the blueberry cake recipe from a betty crocker cookbook published in the late 70's.  It is actually listed as a struesel coffee cake with a blueberry variation.  I remember in the index looking it up under blueberry cake.  It's made in a square pan by putting in half the batter, then half the blueberries, finishing with batter and blueberries.  Does anyone have this recipe?  Thanks in advance.

jashmi

The book I have is from 1974
There are two recipes for a blueberry "cake" that is to say they are listed under Blueberry in the index.
One is a Fresh Blueberry Cobbler,  You pre cook the blueberries and drop spoonfulls of dough on the top of the hot fruit then bake
The other is listed as a variation of a Favorite Coffee Cake..That recipe was one I posted last week, it did have a struesel topping. 
There is another variation listed under a Cobbler recipe
Are any of these what you are looking for?  If so I will type them out.  If not I hope someone has the ones you are looking for.

I'm wondering if there is an earlier edition of the same cookbook, as mine had a spiral edge.  The recipe you wrote out sounds similar, but I do recall being instructed to pour half the batter in then layer of blueberries, rest of batter and top with blueberries.  The struesel is not used for this  variation.  Do you know if my missing cookbook with the same front cover could have different recipes because of the spiral edge?  Any info helps.

Thanks mittens,

jane

Could be in an earlier book.  The book that I have is not spiral bound it is a 5 ring binder type book.
You could try to approximate the recipe and do trial recipes until you get it right. (I am sure the family would not mind being that type of guinea pig.
Good luck in your quest.

Fresh Blueberry Cobbler

1/2 Cup sugar
1 Tb cornstarch
4 Cups fresh blueberries
1 tsp lemon juice
1 Cup all purpose flour (if using self rising flour omit salt and baking powder)
1 Tb sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 Tb shortening
1/2 Cup milk
Heat oven to 400 degrees F.  Blend 1/2 cup sugar and the cornstarch in med saucepan.  Stir in the blueberries and lemonjuice.  cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into ungreased 2 quart casserole.  Keep fruit mixture hot in oven while preparing topping.

Measure flour, 1 Tb sugar, the baking powder and salt into bowl.  Add shortening and milk.  Cut through shortening 6 times until dough borms a ball.  Drop dough by 6 tablespoonfuls onto hot fruit. 

Bake 25-30 minutes or until biscuit topping is golden brown.  Serve warm, and if desired, with cream.
6 servings.
Hope this is the one you are looking for.