I took this coffee cake to a baby shower brunch this past weekend and it was a hit. Several people requested the recipe so I thought I would just post it for everyone

Blueberry Coffee Cake

1 Cup firmly packed brown sugar

2 Tbsp plus 2 Cups all-purpose flour

1/2 tsp of salt

1 Tbsp baking powder

2 large eggs

 1/2 Cup granulated sugar

 3/4 Cups whole milk

 1/2 Cup canola or vegetable oil

 1 1/2 Cups fresh blueberries or thawed frozen berries

2 Tbsp unsalted butter

♦Preheat oven to 400°F. Lightly grease a 9-by-9 inch baking pan. In a small mixing bowl stir together brown sugar, 2 tablespoons of flour, and salt. Set aside.

♦In a large mixing bowl stir together the 2 cups of flour and baking powder. Whisk flour and baking powder until mixed completely. In a medium mixing bowl whisk eggs until slightly beaten.  Add sugar, milk, and canola oil and whisk completely. Make a well in center of dry ingredients, add wet ingredients, and stir with a fork until mixed. The dough will be slightly lumpy. 

♦Pour batter into prepared pan. then press it evenly into corners. Evenly distribute blueberries over batter, keeping the berries 1/2 inch away from the sides of the pan so the berries don’t burn. 

♦Sprinkle reserved brown sugar mixture evenly over batter all the way to edges of pan. Cut butter into small pieces and dot batter with butter. 

♦Bake 30-40 minutes or until the butter and brown sugar have melted on top of the cake and appear liquidy. The cake is done when it turns golden around the corners, shrinks away from the sides of the pan. Cool ten minutes and serve while still warm. 


******This yummy recipe as well as many others can be found in the Pike Place Market Cookbook.