FriendsEAT New York

BLUEBERRY COFFEECAKE

I'm a Fan Too

2

FANS

Reference:

Epicurious, May 1998 Carolyn Miller, Kristin Miller's mom

Prep:

Active time: 25 min Start to finish: 1 1/2 hr (includes cooling)

Servings:

Serves 6 to 12.

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Submitted by:

Foodie

Ingredients

For cake

1/4

cup salad oil

beaten egg

1/2

cup milk

1/2 cups sifted all-purpose flower

3/4

cup sugar

tsp baking powder

1/2

tsp salt

For topping

1/3

cup brown sugar

tbsp all-purpose flour

tsp ground cinnamon

1/2

cup broken walnuts

tbsp melted butter

3/4

cup fresh or thawed frozen blueberries

Directions

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.

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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.

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