A very easy to make blueberry coffee cake. I always double the topping so I included the measurements for the doubled amount. This makes a great dish to bring for a potluck. It will disappear very quickly. You can add nuts if you wish in the topping. I got this from a friend who always used it as a quick item to make for a party. She could make it up, stick it in the oven, finish getting ready and when guests arrived, served it very warm with butter.

Ingredients

12 serv.

unbleached white flour↗3 cups
sugar↗1 cup
baking powder↗4 teaspoons
salt↗1 teaspoon
cinnamon↗1 teaspoon
beaten eggs3
canola oil↗2⁄3 cup
milk↗1 cup
frozen blueberries↗3 cups
with
sugar↗1⁄3 cup
sprinkled over them
Strudel Topping
flour↗1⁄2 cup
sugar↗2⁄3 cup
cinnamon↗1 teaspoon
pinches salt↗2
tablespoons canola oil↗8

Step-by-step instructions

1
Mix first 5 dry ingredients together.
2
Add eggs, canola oil and milk.
3
By hand, mix together and do not overmix.
4
Fold in sugared blueberries.
5
Do not overmix and make sure they are frozen or it will turn your batter purple.
6
Pour into greased and floured 9 x 13 baking pan.
7
Mix ingredients for the strudel. Studel topping will be thin.
8
Spoon over coffeecake.
9
Bake 375 degrees for 40 - 50 min or until knife inserted comes out clean.
10
Don't overbake.

Source: food.com

Original recipe ↗

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