Again my husband is a blueberry lovers. So I came up with this blueberry coffee cake as a variation of his breakfast menus.
I use bundt cake pan instead of a basic round pan. Tried it once and he keeps asking for more :).
1 cup fresh or canned (drained) blueberries
1 cup milk
1/4 cup vegetable oil / melted butter
1/2 teaspoon vanilla
1-2 teaspoon cinnamon (ground)
2 cups all-purpose flour or whole wheat flour
1/2 cup sugar – 2/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
Beat melted butter or margarine, milk, egg,and vanilla, cinnamon in large bowl until creamy; add white sugar, flour, baking powder, and salt beating well after each addition.
Stir in blueberries, mix well.
Pour batter in the prepared bundt pan.
Bake for 25 to 30 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled.