Blueberry coffee cake recipe

Use some of those fresh picked blueberries to make this luscious coffeecake.  Cuddle up with the morning paper, a cup of coffee, and feel the warm, blueberries melt in your mouth. 

Blueberry Coffee Cake

For the cake:

• 1 egg, well beaten
• 2/3 c. sugar
• 1/2 c. vegetable oil
• 1/2 tsp. vanilla
• 1 1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. milk
• 1 1/2 c. blueberries, fresh or frozen that are well drained
• 1/4 c. flour

Beat egg, sugar, oil, and vanilla until fluffy. 

Sift dry ingredients into a separate bowl.  If you don't have a sifter, use a small sieve and gently tap the dry ingredients so they fall through the sieve into the bowl. 

Add the sifted ingredients alternately with the milk into the egg mixture. 

In a another bowl gently stir 1/4 c. flour with the blueberries.  This step will prevent the berries from sinking to the bottom of the batter in the pan. 

Gently fold the berries in with the batter.  Pour into a greased 9x9 pan.

For the topping:

• 1/2 c. brown sugar
• 1 c. flour
• 1/2 tsp. cinnamon
• 1/4 c. margarine or butter, melted
• 1/2 c. chopped nuts (you may omit if you don't care of nuts)

Combine topping ingredients thoroughly and sprinkle over the batter. 

Bake at 350 degrees for 30 to 40 minutes.

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Strawberry Cake

Photo by Kendra Browning