Blueberry Coffee Cake

Pat T. submitted this recipe.

¾ cup packed brown sugar
1/3 cup butter
2 eggs
2 cups sifted whole-wheat flour
2 tsp. baking powder
½ tsp. salt
1/3 cup milk
2 cups fresh or frozen blueberries

Topping—
½ cup packed brown sugar
1/3 cup whole-wheat flour
½ tsp. cinnamon
¼ cup butter

Cream sugar, butter and eggs; Mix flour, baking powder and salt. Add flour alternately with milk, beginning and ending with flour. Then, stir in 1 cup blueberries.

Spread in a greased 9-inch square pan. Sprinkle remaining 1 cup of blueberries, then follow with topping after mixing it together.

Bake at 375° for 40 to 50 minutes.

Streusel Coffee Cake

Pat T. submitted this recipe.

1/12 cups sifted whole-wheat flour
1/12 tsp. baking powder
½ tsp. salt
½ tsp. nutmeg
1/3 cup powdered milk
¼ cup butter
¼ cup black walnuts (or favorite nut)
1 large egg
½ cup milk
½ cup packed brown sugar
1 tsp. vanilla

Topping
Mix together.
2 Tbsp. whole-wheat flour
½ cup packed brown sugar
2 Tbsp. butter
½ cup black walnuts (or favorite nut)

Combine in a bowl, flour, baking powder, salt nutmeg and powdered milk. Cut butter into this mixture until fine. Stir in nuts.

Mix together egg, milk, brown sugar, and vanilla; add liquids all at once to dry ingredients. Stir until moistened.

Spread half of the batter into a well-greased 8x8x2 glass-baking pan. Sprinkle with half of the topping. Spread remaining batter evenly over topping and sprinkle remaining topping over the top.

Bake at 375° for 25 to 30 minutes. Cool and serve warm.

Variations—
Cinnamon streusel: omit all black walnuts. Add 2 tsp. cinnamon and ½ cup pecans to filling and topping mixture.

Wheat-less—
Substitute ¾ cup sifted brown rice flour and ¾ cup sifted oat flour in place of the 1/12 cups of whole-wheat flour. Also, substitute 2 Tbsp. brown rice flour for the whole-wheat in the topping.