Cranblue Coffee Cake

This coffee cake blends two of my favorites -- blueberries and cranberries! If using frozen berries, you do not need to thaw them before folding into the batter. The recipe comes from the Catalpa Tree Bed and Breakfast.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 2 1⁄3 cups all-purpose flour
• 1⁄2 cup granulated sugar
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  eggs
• 3⁄4 cup milk
• 1⁄4 cup  vegetable oil
• 1⁄2 cup fresh cranberries or 1⁄2 cup frozen cranberries
• 1⁄2 cup fresh blueberries or 1⁄2 cup frozen blueberries
• 1⁄3 cup  packed brown sugar
• 1⁄4 cup margarine or 1⁄4 cup butter
• 1⁄4 cup  chopped walnuts
• 1  teaspoon ground cinnamon

Directions

1. Preheat the oven to 350 degrees.
2. Mix together 2 cups of the flour, and the granulated sugar, baking powder, and salt in a large bowl.
3. In a separate bowl beat the eggs until frothy. Mix in the milk and oil.
4. Pour the egg mixture into the flour mixture, and mix.
5. Fold in the cranberries and blueberries.
6. Place the batter in a lightly greased 9-inch tube or bundt pan.
7. Mix together the remaining flour and the brown sugar, margarine, walnuts, and cinnamon and sprinkle the brown sugar mixture over the top of the batter.
8. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for at least 10 minutes.
10. Serve the cake right (topping) side up.