Alaskan blueberry coffee cake

Yield: 8 Servings

Measure Ingredient
1½ cup All-purpose flour
¾ cup Sugar
2½ teaspoon Baking powder
1 teaspoon Salt
¼ cup Vegetable oil
¾ cup Milk
1 \N Egg
1½ cup Blueberries (I use fresh, but imagine frozen would work)
⅓ cup All-purpose flour
½ cup Brown sugar, firmly packed
½ teaspoon Cinnamon (or more to taste)
¼ cup Firm butter (1/2 stick)

Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska In a medium mixing bowl, blend together 1-½ cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-½-inch pan or an 8x8x2-inch pan. Combine ⅓ cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 25 to 30 minutes, until done.

Don't overbake. Serve warm with butter or honey. Serves 8.

Sonya's note: If I remember correctly, this takes a bit longer to bake than what is in the instructions, but it is worth the wait!

Similar recipes