Blueberry Crunch Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Three things I love in a recipes: Healthy, easy, and devastatingly delicious. This one has it all. Ingredients:
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
3/4 cup raw sugar or 3/4 cup demerara sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 vegetable oil |
1 egg |
1/2 cup milk |
3/4 cup blueberries, fresh or thawed |
1/3 cup raw sugar or 1/3 cup brown sugar or 1/3 cup demerara sugar |
1 tablespoon white flour or 1 tablespoon wheat flour |
1 tablespoon rolled oats |
1 teaspoon ground cinnamon |
1/3 cup broken pecans or 1/3 cup walnuts |
2 tablespoons softened butter |
Directions:
1. Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
2. Pour into a greased 9-inch baking pan, then spread the berries over the batter.
3. Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
4. Bake at 375 degrees for 25 to 35 minutes or until center is set.
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