Blueberry Coffee Cake


A soft, moist lemon coffee cake filled with blueberries topped with sweet and crunchy crumbs and topped with a citrus lime glaze.An interesting way to replace blueberry muffins.

I was cooking in the microwave a bowl of Trader Joe's Instant Multigrain Triple Berry for breakfast last week, and my son went upstairs and asked if I was making blueberry muffins.    My family loves blueberry muffins, and the smell of cooking blueberries seems to lure them into the kitchen in hopes of finding blueberry muffins.As the weekend passed, I decided to let my son make better blueberry muffins.But I also want to share something new on the blog, which is the raspberry lemon coffee cakewas born.

* Ingredients :

° 2 c. Flour
° 1 c. Sugar
° 1 c. milk
° 1/3 c. softened butter
° 1 egg
° 1 T. Baking powder
° 1 t. salt
° 1 ½ c.  Blueberries (I used frozen; defrosted slightly)  

* How to cook 

in a large bowl, stir all ingredients except blueberries on low speed for 31 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.

Grease a 13 x 9 pan. Spread semi of the mixture into the pan. Sprinkle blueberries over the mixture. Then put the remaining mixture on top.Add the minced fillings and bake at 350 degrees for 40 minutes.Let cool in the pot for 10 minutes. It can be inverted onto a serving plate or left in the pan. Sprinkle with glaze. Makes 16 servings.

* topping:

° ½ c. Chop walnuts OR pecans
° 1/3 C brown sugar packed
° ¼ C Flour
° ½ Tsp cinnamon
° 1 tsp soft butter

Mix all ingredients together until crumbly. Sprinkle over cake.

*Glaze :

° 1 c. soft sugar
° 2 t. milk
° ¼ t.Vanilla  mixes all ingredients. Pour on the cake.