A Weekend Recipe

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I have been savoring the last of the blueberries. Our blueberry bushes are coming to the end of their production. I think the birds got more of them this year than we did. I will be purchasing netting for next year because I had to buy a box of blueberries for freezing. I saved a few and made this yummy breakfast treat. I make it every year just like my mom. The recipe came from an old newspaper clipping and it has been a favorite in our family. This year I doubled the recipe because it never lasts long in this house. You may want to do the same thing. Be sure to bake it for double the amount too. It is a perfect Saturday morning breakfast. Serve with fresh peaches. Enjoy and have a blessed weekend.

Alaskan Blueberry Coffee Cake

1 1/2 c. flour

3/4 c. sugar

2 1/2 tsp baking powder

1 tsp salt

1/4 c. oil

3/4 c. milk

1 egg

1 1/2 c. fresh blueberries

Topping

1/2 c. flour

1/2 c. brown sugar

1/2 tsp cinnamon

1/4 c. butter

Blend flour, sugar, baking powder, salt. add oil, milk, egg, and one cup of blueberries. Spread in a greased square 9 inch pan. Make the topping: Combine the flour, brown sugar, cinnamon, and butter until crumbly. sprinkle this mixture on top of the batter and top with remaining blueberries. Bake at 375 for 35 to 45 minutes.  

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