Title: Blueberry Coffeecake
Categories: Breakfast Cake
Yield: 8 Servings

1	c	Blueberries
1/3	c	Butter
1/2	c	Sugar
1/2	c	Brown sugar; packed
1		Egg
1/2	ts	Vanilla
3/4	c	Milk
1 3/4	c	Flour
1 1/2	ts	Baking powder
1/4	ts	Salt
1	tb	Sugar
1/2	ts	Cinnamon

Wash fresh blueberries, if using. Place frozen berries in a glass bowl. Set aside. Microwave on High butter in glass mixing b owl 1/4 to 1/2 minute or until softened. Beat until creamy. Blend in sugars; beat in egg. Stir in vanilla and milk. Add flour, baking powder and salt; mix just until smooth. Grease bottom only of 8-inch round microwave-safe cake dish. Spread half of batter evenly in dish. Sprinkle evenly with blueberries (if still frozen microwave about 1/2 minute to partially defrotst berries). Spoon remaining batter over blueberries; carefully spread to cover. Combine sugar and cinnamon; sprinkle over coffee cake. Microwave on Medium (50%), 12 minutes, rotating dish once or twice. Then, microwave on High 4 to 5 minutes or until no longer doughy. Serve warm with Honey-Almond butter on page 94. Serves 8.

Posted to MM-Recipes Digest V4 #5

Recipe by: Microwave Times Volume 2, p. 98

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