Blueberry Coffee Cake II

SUBMITTED BY: ZIPITY PHOTO BY: Sara

"I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins."

PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch square pan

USMETRIC

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INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup white sugar
1 egg
1/2 cup milk
1 cup blueberries
1/3 cup all-purpose flour
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

READ REVIEWS (28)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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REVIEWS

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Reviewed on Feb. 6, 2004 by MISSPLANTSALOT

The entire family liked this recipe and its easy to make. I suggest you double it though if you want some for yourself!

4 users found this review helpful

Reviewed on Oct. 27, 2003 by Navy_Mommy

I made this recipe as muffins. The taste was excellent, but they are rather dense for muffins. I think they would have been better as a coffee cake. I baked at 375 or 23 minutes and they were done perfectly. One think I notices was the batter is very think. I was nervous about this, but they did turn our fine. If I want to make a coffee cake I would use this recipe again, but I think I will keep looking for a blueberry muffin recipe.

4 users found this review helpful

Reviewed on Sep. 4, 2003 by BERTLEBEE

Wow---this now takes the trophy over my grandmother's famous blueberry coffeecake. Very easy!! The key to the light moist texture, I think, is alternating mixing in the dry to the moist batter. Very very wonderful!

4 users found this review helpful

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