the Oh so yummy Blueberry Coffee Cake

I decided to repost  the blueberry coffee cake recipe.  It's so good and a such fun treat on a Saturday morning!! 

Blueberry Coffee Cake

1 Cup firmly packed brown sugar

2 Tbsp plus 2 Cups all-purpose flour

1/2 tsp of salt

1 Tbsp baking powder

2 large eggs

 1/2 Cup granulated sugar

 3/4 Cups whole milk

 1/2 Cup canola or vegetable oil

 1 1/2 Cups fresh blueberries or thawed frozen berries

2 Tbsp unsalted butter

♦Preheat oven to 400°F. Lightly grease a 9-by-9 inch baking pan. In a small mixing bowl stir together brown sugar, 2 tablespoons of flour, and salt. Set aside.

♦In a large mixing bowl stir together the 2 cups of flour and baking powder. Whisk flour and baking powder until mixed completely. In a medium mixing bowl whisk eggs until slightly beaten.  Add sugar, milk, and canola oil and whisk completely. Make a well in center of dry ingredients, add wet ingredients, and stir with a fork until mixed. The dough will be slightly lumpy. 

♦Pour batter into prepared pan. then press it evenly into corners. Evenly distribute blueberries over batter, keeping the berries 1/2 inch away from the sides of the pan so the berries don't burn. { I like to actually push about 1/2 of the blueberries down into the batter and then sprinkle the rest on top of the batter.}

♦Sprinkle reserved brown sugar mixture evenly over batter all the way to edges of pan. Cut butter into small pieces and dot batter with butter. 

♦Bake 30-40 minutes or until the butter and brown sugar have melted on top of the cake and appear liquidy. The cake is done when it turns golden around the corners, shrinks away from the sides of the pan. Cool ten minutes and serve while still warm. 

♦Enjoy!!

{adapted from the Pike Place Market Cookbook}


I'm linking up to Jen's for Tasty Tuesday.