I have fruit galore, blueberries, peaches and the poor strawberries did not make it. They wait for no one...either use them or lose them. I am going to do a blueberry muffin or buckle while it is raining and the gazpacho is brewing. (Nate's mouth is already watering over this tomato delight while his father can't run fast enough to get away from a pepper or a tomato.)
Blueberry Muffin Streusel Cake
Makes 12 servings
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 cup skim milk
- 1 egg
- 2 tablespoons canola oil
- 1 cup fresh blueberries
- Streusel Topping (recipe follows)
- Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray
- In bowl, mix together flour, baking powder, sugar, milk and egg.
- Stir in oil and blueberries, only until mixed.
- Sprinkle 1/2 cup reserved Streusel Topping (see recipe) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.
- Bake 20-25 minutes or until toothpick inserted in middle comes out dry.
Streusel Topping
A perfect topping to any breakfast cake.Ingredients:
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 1/2 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
- In small bowl, mix together sugar, brown sugar, flour and cinnamon.
- Cut in vanilla and butter using pastry blender or fork.
- Reserve 1/2 cup topping and add pecans to remaining topping.
