Recipe: Blueberry Coffee Cake edit

Yield: 1 servings

edit Ingredients

2	cups flour
1	cup sugar
4	teaspoons baking powder
⅛	teaspoon salt
2	eggs -- beaten
½	cup salad oil
¼	cup milk
1	teaspoon vanilla
2	cups fresh or thawed frozen blueberries - drained
¼	cup softened butter
½	cup sugar
⅓	cup flour
½	teaspoon ground cinnamon

edit Preparation

Step 1

In mixing bowl combine flour, sugar, baking powder and salt. Add eggs, oil, milk and vanilla. Beat until smooth. Fold in blueberries. Pour into greased 2-quart mold. Combine crumb toping ingredients and sprinkle on top of batter. Place in slow-cooking pot. Cover mold with 4 or 5 paper towels. Cover pot and cook on high 3 to 4 hours. Cool on rack for 5 minutes. Remove from mold. Serve warm. This dense blueberry coffee cake tastes great and would be ideal for Sunday brunch.