Ultimate Blueberry Coffee Cake

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.

• Ready In: 1 hr
• Serves: 12-15
• Yields: 1 9 x 13 pan

Ingredients

• 3  cups unbleached white flour
• 1  cup sugar
• 4  teaspoons baking powder
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 3  beaten eggs
• 2⁄3 cup canola oil
• 1  cup milk
• 3  cups frozen blueberries, with
• 1⁄3 cup sugar, sprinkled over them

• Strudel Topping

• 1⁄2 cup flour
• 2⁄3 cup sugar
• 1  teaspoon cinnamon
• 2  pinches salt
• 8  tablespoons canola oil

Directions

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.