When life gives you blueberries…

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Make blueberry coffee cake!

This cake is easy to make and super yummy.  It’s sweet, dense and cinnamon-y with plenty of crunchy streusel topping.  Not the most nutritious treat, but at least it has some antioxidants from the blueberries!

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Start by preheating your oven to 350 degrees F.  Soften up a stick of unsalted butter.  If you’re impatient like me, you can cut it into pieces and pop it in the microwave for 30-or-so seconds.

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Add 1/2 cup packed brown sugar and 1/4 cup granulated sugar.  Mix well.

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Add an egg.  What a pretty egg!

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Stir in 1/2 teaspoon baking soda, 1/4 teaspoon salt, and a generous shaking of ground cinnamon.  Remember though- a little goes a long way!

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Add 2 cups of flour.

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And 1/2 cup of milk.  Yay for lactose-free milk!

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Now here’s the trick.  Put 3/4 cup blueberries in a bowl and sprinkle in about 2 tablespoons of flour.  Mix to coat the blueberries with the flour.  This will ensure that the berries don’t sink to the bottom while the cake is baking.

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Stir them right into the batter.

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Line a 9-inch square pan with foil and spray it with nonstick spray.  Spread the batter into the pan.  It should be a little thick, but that won’t be a problem.  It’s okay if some of the blueberries break during transport.  As you can see, a ton of mine did. 🙂

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Now you can make the streusel topping, which is the best part!  All you need to do is combine 1/3 cup each of flour and brown sugar, 2 tablespoons oil, and 1/2 teaspoon ground cinnamon. 

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Crumble it over the top of the cake.

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Bake for 35-45 minutes, or until a toothpick stuck in the center comes out clean.  If the toothpick pokes a blueberry, try again with another one.  Your cake might be done even though the blueberries are still soft!  It’s good warm.  It’s better cold.  Make it today 🙂

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