Rachael Ray

My neighborhood farmer’s market was literally overflowing with fruits and vegetables this weekend - peaches, lettuces, tomatoes, squashes, raspberries, green beans - it was beautiful. I was surprised to see blueberries were still available, so we picked up two pints. I make a lot of blueberry muffins and freeze them and am a little tired of them, so I thought I would try an old coffee cake recipe that I had and adapt it by adding some blueberries, lemon, and vanilla. It was delicious - moist and sweet - and it would be just as good for dessert or a snack as breakfast.

Blueberry Coffee Cake

Ingredients:

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For cake:

• 1/4 cup vegetable oil
• 1 egg
• 1 tsp. vanilla
• 1/2 cup milk
• 1 1/2 cups flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. lemon zest
• 1/2 cup fresh blueberries

For topping:

• 1/2 cup fresh blueberries
• 1/3 cup brown sugar
• 1 tbs. flour
• 1 tsp. cinnamon
• 1 tbs. melted butter

Directions:

Preheat oven to 375 degrees F. Combine oil, egg, vanilla and milk. Mix flour, sugar, baking powder and salt in a separate bowl and add to wet ingredients. Mix well. Fold in zest and 1/2 cup blueberries. Pour into prepared 9 x 9 inch square baking pan. Spread remaining 1/2 cup blueberries over batter. Combine topping ingredients in separate bowl and spread on top of batter/blueberries. Bake at 375 degrees F for 25-30 minutes.