BLUEBERRY COFFEECAKE

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Blueberry Coffeecake image

Provided by Carolyn Miller

Categories     Cake     Berry     Breakfast     Brunch     Dessert     Bake     Blueberry     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 12

Number Of Ingredients 15

For cake
1/4 cup salad oil
1 beaten egg
1/2 cup milk
1 1/2 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
For topping
1/3 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup broken walnuts
1 tablespoon melted butter
3/4 cup fresh or thawed frozen blueberries

Steps:

  • Combine salad oil, egg, and milk. Sift together dry ingredients and add them to the milk mixture. Mix well. In another bowl, combine all ingredients for topping.
  • Pour cake batter into a greased 9 x 9 x 2-inch pan. Spread blueberries evenly over batter. Top that with the cinnamon nut mixture. Bake in 375°F oven 25 to 30 minutes.

*** Explore more Blueberry Coffeecake Recipes »

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