Wednesday, May 21, 2014

Blueberry Coffee Cake with Streusel Topping


2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 c. vanilla soy milk
1/2 c. margarine, melted
1 c. fresh blueberries

1/2 c. sugar
1/3 c. flour
1/4 c. cold margarine

Preheat the oven to 375 degrees. In a large bowl, add the dry ingredients and stir together. In another small bowl, whisk the milk, margarine and egg together and stir into the dry ingredients. Add the blueberries and pour into a greased 9 inch square pan. Combine the topping ingredients with a pastry blender or your fingers, and evenly sprinkle on top of the cake. Bake for 35-38 minutes. Let cool fully before slicing.

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