Blueberry Coffee Cake

Today's recipe was Darwin's choice. The idea for it came from Better Homes and Gardens Smart Diet cookbook (on loan from the wonderful library!). The recipe calls for raspberries, but Darwin chose blueberries instead. We also changed a few things, but nothing major. Nutrition facts (as per the book) are 211 cal and 7 g fat per serving.....

Blueberry Coffee Cake

• 1 1/4 cups ap flour
• 1/2 cup white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 beaten egg
• 2/3 cup buttermilk (*remember you can make buttermilk by adding 1 tbsp of lemon juice to regular milk)
• 3 tablespoons cooking oil
• 1/2 tsp vanilla
• 1 cup frozen blueberries

Topping:

• 2 tbsp ap flour
• 3 tbsp brown sugar
• 1/2 tbsp butter

1. Lightly grease (fluted) tube pan (or 9" round baking pan). Pre-heat oven to 350 degrees.
2. In a large bowl, stir together 1 1/4 cups flour, white sugar, baking powder and soda, and cinnamon.
3. In a small bowl, whisk together egg, buttermilk, oil and vanilla. Pour into dry mixture and mix until just combined.
4. Pour batter into greased pan. Sprinkle blueberries on top.
5. In a small bowl, crumble together topping ingredients. Sprinkle over batter and blueberries.
6. Bake in preheated oven for 25-30 minutes or until toothpick comes out clean.
7. Remove coffee cake from pan, cool slightly and serve (can sprinkle w/ powder sugar if desired). Enjoy!!!