Blueberry Coffeecake with Streusel

A winner any time of year. Use fresh blueberries in season, frozen when not in season. This will make 9 very large squares or you can cut them smaller.

For Cake:
1/4 C. vegetable oil
1 large egg
1/2 C. milk
1 t. vanilla
1 1/2 C. flour
3/4 C. sugar
2 t. baking powder
1/2 t. salt
1 1/2 C. blueberries (fresh or frozen)

For Streusel
2/3 C. packed brown sugar
2 T. flour
2 t. cinnamon
3/4 C. chopped pecans
2 T. melted butter

Preheat oven to 350 degrees. Grease a 9 x 9 inch baking pan.

To Make Streusel Topping
In medium bowl, combine all streusel ingredients EXCEPT melted butter for streusel topping. Set aside.

To Make Cake
In large bowl whisk oil, sugar, egg, vanilla and milk until well combined. Sift together flour, baking powder and salt. Add to the above mixture and stir with a wooden spoon just until combined. Don't over mix. With a rubber spatula, gently fold in blueberries--again, don't over mix. Transfer cake batter to prepared baking dish.

Add melted butter to streusel topping mix and stir to combine. Sprinkle over top of cake batter.

Bake for 30-35 minutes until puffed and done. Check with a wooden toothpick.

Recipe Summary:
Yield: 9
Prep Time: 20 minutes
Cook Time: 35 minutes

Other recipes by C.W. Worth House B&B:
Banana-Pecan Upside Down Pancake
Rosemary-Goat Cheese Strata
Cranberry Eggnog Muffins
Artichoke Mushroom Quiche

Recipe Provided By:
C.W. Worth House B&B
Wilmington, NC

Wilmington Bed and Breakfast Inns