Blueberry Coffee Cake II So Tasty

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Tuesday, April 20, 2010

Blueberry Coffee Cake II

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

Ingredients :

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

Instructions :

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

Preheat oven to 375 ranges F (one hundred ninety tiers C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set apart.
In a massive bowl, whisk collectively the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just till integrated. Fold within the blueberries. Pour batter into prepared pan. Cover with streusel topping.
For the topping: In a bowl, combine 1/three cup flour, cinnamon and half of cup sugar. Cut inside the butter until aggregate resembles coarse crumbs.
Bake within the preheated oven for 45 mins, or until a toothpick inserted into the center of the cake comes out smooth. Allow to cool.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook dinner it frivolously, and make clean-up simpler.

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