Blueberry Crunch Coffee Cake

• Cake
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup raw sugar or 3/4 cup demerara sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 vegetable oil
• 1 egg
• 1/2 cup milk
• 3/4 cup blueberries, fresh or thawed
• Topping
• 1/3 1/3 cup brown sugar or 1/3 cup demerara sugar
• 1 tablespoon white flour or 1 tablespoon wheat flour
• 1 tablespoon rolled oats
• 1 teaspoon ground cinnamon
• 1/3 cup broken pecans or 1/3 cup walnuts
• 2 tablespoons softened butter

1. Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
2. Pour into a greased 9-inch baking pan, then spread the berries over the batter.
3. Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
4. Bake at 375 degrees for 25 to 35 minutes or until center is set.

cake, allpurpose flour, whole wheat flour, sugar, baking powder, salt, vegetable oil, egg, milk, blueberries, topping, brown sugar, white flour, rolled oats, ground cinnamon, pecans, butter

Taken from www.food.com/recipe/blueberry-crunch-coffee-cake-124992 (may not work)