The flavor of this quick-to-mix cake is much like that of light blueberry muffins. It is wonderful to serve warm for family breakfasts or brunch entertaining.

Preparation time:   about 20 min Baking time:   40 to 45 min Oven temp:   375 degrees F

For 1 13-by-9-inch coffeecake you will need: 2 cups all-purpose flour 2/3 cup sugar 3 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 2 eggs 1 cup milk 1/2 cup butter or margarine, melted 2 Tbsp. lemon juice 2 cups frozen or fresh whole blueberries, unthawed Crumb Topping (recipe follows)

 

1. Into large mixing bowl measure the flour, sugar, baking powder, baking soda and salt. Stir well to blend. 2. Into large measuring cup, combine eggs, milk, butter and lemon juice. 3. Stir liquid ingredients into dry ingredients until blended. 4. Turn into buttered 13-by-9 inch baking dish. Sprinkle blueberries evenly over the batter. 5. Sprinkle with the Crumb Topping. 6. Bake at 375 degrees F for 40 to 45 min. Serve warm. Crumb Topping: In small bowl combine 2/3 cup sugar, 1/2 cup all-purpose flour, 1/2 tsp. cinnamon, 4 Tbsp. soft butter or margarine and 1 cup chopped walnuts. Stir until mixture is evenly blended and crumbly in appearance. Tips: To prepare in advance, blend the dry ingredients the night before. Cover and let stand at room temperature. Combine the liquid ingredients and make the Crumb Topping. Cover and refrigerate. The next morning mix the batter and assemble the cake as directed.