Blueberry Coffee Cake
GROWER DIRECT/
WESTERN SWEET CHERRY
CAKE TOPPING
1/4 cup salad oil 1/3 cup packed light brown sugar
2 ounces cream cheese, softened 1 tablespoon all-purpose flour
1 egg, beaten 1/2 teaspoon ground cinnamon
1/2 cup half-and-half 1/2 teaspoon grated nutmeg
1 1/2 cups sifted all-purpose flour 1/2 cup broken pecans
3/4 cup sugar 1 tablespoon butter, melted
2 teaspoons baking powder 3/4 cup fresh Grower Direct*
1/2 teaspoon salt blueberries (or thawed frozen)
1. Preheat oven to 375°F.
2. To prepare the cake, combine salad oil, cream cheese, egg and
half-and-half in a bowl and mix well.
3. In another bowl, sift together flour, sugar, baking powder and salt.
Add to the wet ingredients and mix well.
4. To prepare the topping, combine brown sugar, flour, cinnamon,
nutmeg, pecans and melted butter in a bowl.
5. Pour the cake batter into a greased 9-by-9-by-2-inch pan.
Spread blueberries evenly over the batter. Sprinkle evenly with the
topping. Bake for 30-35 minutes, or until a toothpick inserted in
the center comes out clean. Makes 8 servings.
Brands may vary by region; substitute a similar product.
