Breakfast this Weekend?

Blueberry Coffee Cake

This is so tasty! A friend mentioned that his wife made it and I couldn’t get it out of my mind. When I asked her about it I was excited to learn it was in a cookbook I had, Simply in Season. When I made it for a larger group, I doubled the recipe and made it in a bundt pan, sprinkling the topping in the pan first.

1 c. flour (I used white/wheat)

½ c. whole wheat flour

½ c. sugar

1 T. baking powder

1 t. cinnamon

½ t salt

Combine in large mixing bowl.

1 ½ c. blueberries

1 t. lemon peel (grated, optional)

Gently fold in.

1 egg

½ cup milk

¼ c. butter (melted) or oil

Whisk together in small bowl. Add to flour mixture and stir carefully. Batter will be stiff. Spread into a greased 8 by 8 inch pan.

Topping:

1/3 c. sugar

1/3 c. whole wheat flour

1/3 c. walnuts or pecans

2 T butter

1 t. cinnamon

Mix together until crumbly and sprinkle over batter.

Bake in preheated over at 425 until top is light golden brown, 20-25 minutes. Serve warm or at room temperature.