Blueberry Coffee Cake

By jeenikeen

Ingredients

• Cake Ingredients:
• 2 cups flour
• 1 cup sugar
• 4 tsp baking powder
• 1/8 tsp salt
• 2 eggs beaten
• 1/2 cup salad oil
• 1/4 cup milk
• 1 tsp vanilla
• 2 cups fresh or thawed frozen blueberries, drained
• Crumb Topping:
• 1/4 cup softened butter
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/2 tsp ground cinnamon
• Blueberry Sauce:
• 1/2 cup water
• 2 tbsp cornstarch
• 4 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1 tbsp lemon juice

Details

Servings 350
Adapted from wilmotblueberries.com

Preparation

Step 1

In a mixing bowl, combine flour, sugar, baking powder and salt. Add eggs, oil, milk and vanilla. Stir gently until smooth. Fold in blueberries. Pour into greased 2-quart mold. Combine crumb topping ingredients.

Bake at 350 degrees for 55 minutes. Cool on rack for 5 minutes. Remove from mold. Serve warm. Makes 6-8 servings.

In a saucepan bring 1 cup blueberries and water to a boil. Mix together the sugar and cornstarch and add all at once to blueberries. Stir over low heat until thickened. Take off the heat and fold in remaining

3 cups of blueberries along with

1 tbsp of lemon juice.