Blueberry Coffee Cake

• FOR STREUSEL:
• 3 Tablespoons Oats
• 5 Tablespoons Brown Sugar
• 7 Tablespoons Flour
• 1/2 teaspoons Cinnamon
• 3 Tablespoons Butter, Firm
• FOR THE CAKE:
• 2 cups White Whole Wheat Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/4 cups Sugar
• 2 Eggs
• 1 cup Buttermilk
• 1/4 cups Canola Oil
• 1 teaspoon Vanilla Extract
• 3/4 cups Blueberries

1. 1. Preheat oven to 350u0b0F. Coat an 8-inch-square pan with cooking spray.
2. 2. Prepare streusel by mixing together the dry streusel ingredients and then cutting in butter by hand.
3. 3. For the cake, sift flour, baking powder, cinnamon, baking soda and salt together in a large bowl. Set aside.
4. 4. Cream sugar and eggs until light and frothy, about 3 minutes. The mixing attachement should leave a trail when lifted. Set aside.
5. 5. Combine buttermilk, oil and vanilla. Alternate adding the wet ingredients and dry ingredients into the egg mixture, beginning and ending with the flour mixture. Fold in blueberries.
6. 6. Spread half the batter into the prepared pan. Sprinkle half the streusel on top. Spoon in the remaining batter and top with the remaining streusel.
7. 7. Bake the coffee cake about 35-40 minutes until a knife inserted in the center comes out clean.

streusel, oats, brown sugar, flour, cinnamon, butter, cake, flour, baking powder, cinnamon, baking soda, ubc, ubc, eggs, buttermilk, ubc, vanilla, blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-coffee-cake-3/ (may not work)