Blueberry Coffee Cake II Good Recipes

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Blueberry Coffee Cake II

"I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins."

Ingredients :

2 cups all-reason flour
2 teaspoons baking powder
1/2 teaspoon salt
1/four cup vegetable oil
3/four cup white sugar
1 egg
half of cup milk
1 cup blueberries
1/three cup all-cause flour
1/2 cup white sugar
half teaspoon floor cinnamon
1/4 cup butter, softened

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H10M

Preheat oven to 375 tiers F (190 ranges C). Grease and flour a 9 inch pan. Sift collectively the flour, baking powder and salt. Set apart.
In a big bowl, whisk collectively the oil, sugar and egg. Stir in the flour aggregate alternately with the milk, blending simply till included. Fold in the blueberries. Pour batter into organized pan. Cover with streusel topping.
For the topping: In a bowl, combine 1/3 cup flour, cinnamon and half of cup sugar. Cut inside the butter till combination resembles coarse crumbs.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it frivolously, and make smooth-up easier.

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