Blueberry Coffee Cake

Course : Cakes
Serves: 1
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2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 stick margarine melted
2 large eggs
1 teaspoon vanilla extract
2 cups blueberries
1/2 cup all purpose flour
1/2 cup granulated sugar
4 tablespoons butter -- softened
1 teaspoon ground cinnamon

Preparation / Directions:

Preheat oven to 350 degrees F. Grease and flour an angel cake pan or 8" X 10 1/2" pan. TO PREPARE THE CAKE: In a medium bowl, sift flour, sugar, baking powder and salt. In a large bowl, beat together milk, margarine, eggs, and vanilla. Beat in flour mixture. Fold blueberries into batter and pour into prepared pan. TO PREPARE THE TOPPING: In a small bowl, combine flour, sugar, butter and cinnamon. Sprinkle topping on batter. Bake for 45 minutes until lightly browned and cake tester inserted into center comes out clean. 10-12 Servings COOL COMPLETELY ON WIRE RACK. FREEZE IN FREEZER BAG. I LIKE TO STORE MY CAKES IN A BOX IN THE FREEZER, HELPS THEM NOT TO GET CRUSHED OR SMASHED THAT WAY. NOTE: This coffee cake is excellent fresh, and freezes well for serving later

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