Blueberry Coffee Cake

I made two of these this afternoon; one for us for breakfast tomorrow and the other for a friend who has had company all week and will probably appreciate having something yummy to eat without having to make it herself. Come to think of it, one probably wouldn't need company all week to appreciate that. This recipe makes a large coffee cake, because we have a large family and we like coffee cake. You could halve the recipe and bake it in a 9" square pan if you don't want that much coffee cake.

2 cups sugar
1/2 cup vegetable oil
2 eggs
1 cup milk
2 cups all-purpose flour
2 cups whole wheat flour
4 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
2 cups blueberries, fresh or frozen
butter for greasing and for top of cake
sugar and cinnamon for sprinkling

Preheat oven to 375°F. Grease 9x13" pan. Mix together the sugar, oil and eggs. Stir in the milk. Add flour, baking powder, salt and vanilla and stir well. Fold in the blueberries. Scrape into pan and spread batter to evenly cover bottom of pan. Bake 45 - 50 minutes or until a toothpick inserted in centre of cake comes out clean. As soon as cake comes out of oven, spread top with butter to melt and sprinkle sugar and cinnamon over top. (I just use a small spoon and lightly sprinkle all over.) This makes 12 yummy servings.

You don't need to use whole wheat flour - all white is fine if that is what you prefer (or what you have in the cupboard). I have also substituted 1 cup of chopped strawberries for half of the blueberries and the results were delicious.

~ Charmin