Blueberry Coffeecake 1 c Blueberries
1/3 c Butter
1/2 c Sugar
1/2 c Brown sugar; packed
1 Egg
1/2 ts Vanilla
3/4 c Milk
1 3/4 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1 tb Sugar
1/2 ts Cinnamon
Wash fresh blueberries, if using. Place frozen berries in a glass
bowl. Set aside. Microwave on High butter in glass mixing b owl 1/4
to 1/2 minute or until softened. Beat until creamy. Blend in sugars;
beat in egg. Stir in vanilla and milk. Add flour, baking powder and
salt; mix just until smooth. Grease bottom only of 8-inch round
microwave-safe cake dish. Spread half of batter evenly in dish.
Sprinkle evenly with blueberries (if still frozen microwave about 1/2
minute to partially defrotst berries). Spoon remaining batter over
blueberries; carefully spread to cover. Combine sugar and cinnamon;
sprinkle over coffee cake. Microwave on Medium (50%), 12 minutes,
rotating dish once or twice. Then, microwave on High 4 to 5 minutes
or until no longer doughy. Blueberry Coffeecake printer friendly version located here.
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