Blueberry Coffee Cake

A sale on blueberries had me looking for an old standby........

I can't remember where this recipe came from.  Only that I hand wrote the card well over ten years ago.  That was the print of an elementary teacher in the making.

Anyway.

This recipe is one of my favorites.  Mainly because it's like a dessert that can be eaten for breakfast.  I feel like I'm breaking the rules.  But also because it is soooo easy to make.  And of course it's tasty.......

Blueberry Coffee Cake

Cake Batter

4 cups flour

1 cup sugar

6 teas. baking powder

1 teas. salt

2 cups blueberries

2 eggs

2/3 cup oil

2 cups milk

Streussel

1 cup sugar

1/2 cup flour

1/2 cup butter

1 Tbsp. cinnamon

Grease a 9 x 13" dish.  Preheat the oven to 350.  Mix all the dry ingredients for the cake batter in a large bowl.  In a separate bowl, whisk the eggs, oil, and milk together.  Pour the egg mixture into the bowl with the dry ingredients.  Mix until combined, then stir in the blueberries.

Next, make the streussel using a pastry blender.  Using an unsoftened stick of butter will yield a better texture.  Blend until the mixture is crumbly.

Pour half the cake batter in the greased dish.  Sprinkle half the streussel over the batter.  Pour in the rest of the batter and top with remaining steussel.  Bake for about 35 to 40 minutes.  I check the center with a toothpick at about 35 minutes in.

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Another reason I like this recipe?  It can easily be halved!  You can make a big one to share or half to gorge on yourself!  

Or you can make a whole one to gorge on yourself.  

It's your cake.  

Do what you want!

Just be sure to add a dab of butter and stick it in the microwave for a few seconds.

 Linking up with:  Mrs. Happy Homemaker, 33 Shades of Green,
The Winthrop Chronicles, Rae Gun Ramblings, Foodie Friday annnnd