blueberry coffee cake
Summary
| Yield | 0 |
|---|---|
| Prep Time | 15 minutes |
| Recipes | Breakfast Ideas |
Description
Ingredients
- 3c flour
- 1c rolled oats
- 4tsp baking powder
- 1tsp cinnamon, plus more for sprinkling
- white sugar for sprinkling
- 2c milk
- 1c oil (1/2 tastes better, 1/4 is better for you)
- 1 egg
- 1c light or dark brown sugar
- 2c blueberries
- 3c flour
- 1c rolled oats
- 4tsp baking powder
- 1tsp cinnamon, plus more for sprinkling
- white sugar for sprinkling
- 2c milk
- 1c oil (1/2 tastes better, 1/4 is better for you)
- 1 egg
- 1c light or dark brown sugar
- 2c blueberries
Instructions
Preheat oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Stir together dry ingredients (but not sugar) in a medium bowl. Mix together wet ingredients plus sugar in a large bowl. Dump the dry ingredients into the wet ones and mix well, though a few lumps are fine. Stir in blueberries (if using dried blueberries, soak them before using, but you don’t have to thaw frozen ones or anything). Pour batter into a greased or parchment-papered 9×13 inch pan. Sprinkle with cinnamon and white sugar on top, to taste. Bake for 30-40 minutes, until brown on top and a knife poked into the middle comes out clean. Cool, slice, and eat.
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