Today's recipe is one I made just last week. I had to test it on a friend to see if it was worth sharing. She survived it, and enjoyed it, so here you are. My impromptu, throw together recipe for Blueberry Coffee Cake.
I lost the recipe I wanted to use, so I adapted the "Busy-Day Cake" recipe from my Better Homes and Gardens recipe book.
Blueberry Coffee Cake
1 1/3 cups flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 margerine/butter, softened (I actual melt mine in the microwave)
1 teaspoon vanilla
1 cup (approx.) frozen blueberries
1/2 cup butter, melted
1/2 cup brown sugar, packed
1 cup oats
Pre-heat oven to 350. In a bowl, combine flour, sugar, and baking powder. Stir. Add milk, egg, vanilla, and butter. (I mix as I add the ingredients). Stir completely. Add blueberries (I actually didn't measure how much I put in. You can add as many or few as you like.) Mix. Batter should be on the think side. Pour into greased 8x8 square pan.
Mix melted butter, brown sugar and oats together. Spread over cake. Bake for 30-60 minutes.
I found it took closer to 60 minutes (due to the frozen blueberries and the topping) for it to firm up in the center. I would start checking it after thirty minutes and see if it's ready, if not, let it bake longer.
Serve warm with coffee, or other favorite beverage. It is good cold, too!