Blueberry Coffee Cake

There is nothing better than this coffee cake for breakfast, as a snack, or a light dessert. Fresh blueberries with a touch of cinnamon are just so much more “blue” and this cake is moist and delicious.

Blueberry Cake

Recipe to follow:

For the cake:
1 cup of fresh blueberries, stemmed and washed
1 egg
1 ½ cup flour
½ tsp. salt
3 tbsp. corn oil
2/3 cup sugar
2 tsp. baking powder
1 tsp. vanilla
1/3 cup milk

1 8 X 8 pan, greased

For the topping

2 tbsp. sugar
½ tsp. cinnamon

Stem and wash the blueberries and set aside.  If you want to eliminate the worst of the “purple runs” through the cake, stir damp berries with a couple of tablespoons of flour mixed with a  teaspoon of sugar to coat them.  Flouring will help the juices to stay more contained.

Beat together the egg, vanilla, milk and oil. Add in the dry ingredients and mix well.  Fold in the blueberries, and transfer into the greased pan.

In a small dish, mix cinnamon and sugar and top the cake.  Bake in a 400° oven for 35 – 40 minutes until the top is golden brown and set.  Cool on a rack before cutting.

To dress it up, you can serve the cake warm with a Lemon Sauce (not pictured)

Heat together
1 cup sugar
2 tbsp. cornstarch
2 cups of water
Stir over heat until thickened and smooth

Then stir in
4 tbsp. butter
1 tbsp. fresh lemon zest
3 tbsp. fresh lemon juice
¼ tsp. salt.

Heat and stir together until glossy and well incorporated.  Serve over slice of blueberry cake and top with fresh whipped cream.

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