Title: Blueberry Buckle Coffeecake
Categories: Cake Toppings
Yield: 1 Coffeecake

AMERICAN MEASUREMENTS
STREUSEL TOPPING
1/2	c	Granulated sugar
1/2	c	All-purpose flour
1/3	c	Uncooked oatmeal
1/2	ts	Ground cinnamon
1/8	ts	Ground nutmeg
1/3	c	Butter or margarine
BATTER
1 1/2	c	All-purpose flour
1	c	Uncooked oatmeal
2 1/2	ts	Baking powder
1/4	ts	Salt
1/2	c	Butter or margarine
1/2	c	Granulated sugar
1		Egg
2/3	c	Milk
2	c	Fresh or frozen blueberries
		DO NOT THAW IF FROZEN
2	tb	Lemon juice

TO PREPARE TOPPING: In medium bowl, combine sugar, flour, oatmeal, cinnamon and nutmeg. Cut in butter until mixture is crumbly; set aside.

TO PREPARE BATTER: Heat oven to 350 degrees F. Grease an 11x7-inch baking dish.

In medium bowl, combine flour, oatmeal, baking powder and salt; set aside.

In large bowl, beat together butter and sugar; blend in egg. Add flour mixture alternately with milk, mixing until well blended. Spread into prepared pan.

Toss blueberries with lemon juice; sprinkle over batter. Sprinkle streusel topping evenly over blueberries. Bake 55 to 60 minutes. Serve warm.

Makes 9 to 12 servings

Source: Oregonian FoodDay; typos by Dorothy Flatman 1997

From: Dorothy Flatman Date: 11-17-97 (12:03) Occ Bbs (51) Cooking

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