Blueberry Coffee Cake

Lynnda Cloutier

By
@eatygourmet

This is great when fresh blueberries are in season. But when they aren't you can use frozen thawed berries. Source unknown


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Ingredients

1/4 cup salad oil
2 oz. cream cheese, softened
1 egg, beaten
1/2 cup half and half
1 1/2 cups sifted flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
topping:
1/3 cup packed light brown sugar
1 tbsp. flour
1/2 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/2 cup broken pecans
1 tbsp. butter, melted
3/4 cup fresh blueberries, or thawed frozen

Directions Step-By-Step

1
Preheat oven to 375.
2
To make the cake, mix salad oil, cream cheese, egg and half and half in a bowl. Mix well.
3
In another bowl, sift together flour, sugar, baking powder and salt. Add to wet ingredients and mix well.
4
To make topping, mix brown sugar, flour, cinnamon, nutmeg, pecans, and melted butter in a bowl.
5
Pour cake batter into a greased 9 x 9 inch pan. spread blueberries evenly over batter. Sprinkle evenly with topping. Bake for 30 to 35 minutes or til toothpick inserted in center comes out clean. Makes 8 servings.

About this Recipe

Course/Dish: Cakes