This is a recipe my mom made frequently when I was growing up. It’s from 1949 edition of Better Homes and Gardens New Cook Book. Since my mom wasn’t yet born in 1949, I’d guess that my grandmother made it for her growing up too. At least, that’s how I like to imagine it.
What I love about this recipe is that I can make it at a moments notice. None of the ingredients are fancy. I almost always have everything I need on hand. It also comes together very quickly. You can throw it together in the morning, and let it bake while you’re in the shower. Then you can wow your co-workers by bringing in something fresh from your oven.
Today I decided to try something a little different. While I was getting the nuts out of the freezer, I spotted a bag of frozen wild blueberries. So why not blueberry coffee cake this morning? The result was fabulous! If you don’t have blueberries on hand, don’t let that stop you. This is still a wonderful coffee cake. But if you’re lucky enough to find a bag on your freezer, you’ll have something truly special on your hands.
Ingredients:
1/4 cup vegetable oil
1 large egg, slightly beaten
1/2 cup milk
1 1/2 cups all-purpose flour
3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup frozen wild blueberries (optional)
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon melted butter
1/2 cup walnuts or pecans, coarsely chopped
Directions:
Preheat the oven to 375ºF. Grease a 9x9x2-inch pan.
Combine salad oil, egg and milk in a medium-sized bowl. Sift together dry ingredients and add to milk mixture; mix well. Pour into prepared pan. Cover with blueberries, if desired.
Ina small bowl, combine brown sugar, flour, cinnamon, butter and nuts. Sprinkle over coffee cake.
Place in preheated oven for about 30 to 35 minutes, or until a toothpick inserted near the center comes out with a moist crumb.
Serves 6.
Similar Posts:
This looks yummy, gonna have to try this when my company comes!