Blueberry Coffee Cake

I recently discovered these new recipe cards at my local Publix. They are not the Publix Apron's Meals, but a different group of individual recipes called "recipes that make cents", and I found them in some racks over in the produce section. I grabbed about 10 of them, excited to try some new things. The first recipe I attempted was for a blueberry-filled coffee cake.

I am in a book club that meets every month and the month of November was my turn to host. We read the book "Sundays at Tiffany's" by James Patterson, which I really enjoyed, and because the main character had brunch with her mother every Sunday, I decided my theme would be brunch! Coincidentally, brunch is my favorite meal ever. Plus, this was a great opportunity for me to try out this new recipe.

It was a definite success. Everyone brought a different brunch item and we stuffed ourselves with deliciousness. Lani (Pleasurecooker blogger) made an amazing breakfast cheesecake that I will be trying to make very soon - check out her blog for some awesome recipes. Another fellow book club member, Kelly, made delicious potato casserole, and she has a great blog as well.

If you like blueberries, you will love this recipe. The bread has a cake-like texture and it's very light and moist. I think it could double as a dessert served warm with a scoop of vanilla ice cream. The cinnamon/brown sugar topping is just the right amount of sweetness. And my favorite part - this recipe is so EASY. Enjoy!














Blueberry-Filled Coffee Cake (recipe found at Publix by Try-Foods Intl')
Prep time: 25 minutes Cook time: 35 minutes

Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 cup granulated sugar
1/3 cup vegetable oil
1 egg, slightly beaten
1/2 cup orange juice
1 tsp vanilla extract
1 cup fresh blueberries (I used frozen blueberries, thawed)

Cinnamon topping ingredients
3/4 cup packed brown sugar
3 tbsp all-purpose flour
3 tsp ground cinnamon
3 tbsp vegetable oil

Directions
1. Preheat oven to 375 degrees. Coat an 8x8 pan with nonstick cooking spray. In a small bowl, stir together flour and baking powder. Then add sugar, oil, and egg and beat together. Stir in orange juice and vanilla to combine.
2. For cinnamon topping - in seperate bowl, stir together brown sugar, flour, and cinnamon ingredients for topping. Add oil and stir until crumbly. Set aside.
3. Spread half of the batter into baking pan. Sprinkle with half the blueberries, and half the cinnamon topping. Repeat layers.
4. Bake 35-45 minutes (use toothpick test.. I had to bake for 45 minutes). Let cool before cutting.