Blueberry Coffee Cake
Instructions:
- CAKE
- 1/4 cup salad oil
- 2 ounces cream cheese, softened
- 1 egg, beaten
- 1/2 cup half-and-half
- 1 1/2 cups sifted all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- TOPPING
- 1/3 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 cup broken pecans
- 1 tablespoon butter,melted
- 3/4 cup fresh Grower Direct blueberries (or thawed frozen)
- Preheat oven to 375°F.
- To prepare the cake, combine salad oil, cream cheese, egg and half-and-half in a bowl and mix well.
- In another bowl, sift together flour, sugar, baking powder and salt. Add to the wet ingredients and mix well.
- To prepare the topping, combine brown sugar, flour, cinnamon, nutmeg, pecans and melted butter in a bowl.
- Pour the cake batter into a greased 9-by-9-by-2-inch pan.
- Spread blueberries evenly over the batter. Sprinkle evenly with the topping. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Makes 8 servings.