2 c All-purpose Flour
1 c Granulated Sugar
2 ts Baking Powder
1/2 ts Salt
1/2 c Milk
1 Stick Butter or Margarine;
-melted
2 lg Eggs
1 ts Vanilla Extract
2 c Fresh Blueberries
TOPPING
1/2 c All-purpose Flour
1/2 c Granulated Sugar
4 tb Butter; softened
1 ts Cinnamon
Pre-heat oven to 350-F degrees. Spray an angel food cake pan with
non-stick cooking oil and give it a light dusting of flour.
In a medium mixing bowl, sift together the flour, sugar, baking
powder, and salt.
In a large bowl, beat together milk, margarine, eggs, and vanilla.
Beat in the flour mixture a little at a time. Gently fold blueberries
into the batter and pour into the prepared pan.
To prepare the coffee cake topping, combine the flour, sugar, butter,
and cinnamon in a small bowl until a crumbly mixture is formed.
Sprinkle the topping on the cake batter.
Bake for 45 minutes, or until lightly browned and a cake tester
inserted into center comes out clean. Remove from the oven and let
cool for about 5 minutes before inverting and placing on a wire rack
to finish cooling.
Yields
10 To 12