Blueberry Cinnamon Tea Cake

A few years ago I wanted to come up with a special something to take to the ladies Bible study group I attended. It was springtime so I wanted to utilize some fresh berries. Given the mid morning time of our get together, the special something needed to go with hot coffee and tea for the regulars and with water for the health conscious getting in their 100 ounces of water a day and with the soda drinking group who needed the caffeine and sugar to "just get through".

I thought about coffee cakes, but I've never been a big fan. I've always found them to be too dry for my taste. So I looked over some recipes and through trial and error came up with this one I call Blueberry Cinnamon Tea Cake. It's lighter than a traditional coffee cake and more moist than most breakfast cakes with a nice cinnamon crunch on top. I hope you enjoy it!

Cake Ingredients:

• 1 1/2 cups unbleached all purpose flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups fresh blueberries

Topping Ingredients:

• 1/2 cup unbleached all purpose flour
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter

Preheat oven to 350°F. Grease and flour a 9-inch square pan.

In a large bowl combine the first four cake ingredients and mix well. Push the dry ingredients to the side leaving a hole in the middle. Pour the milk, oil, and egg into the hole. Mix well incorporating the dry ingredients.

Gently fold in the blueberries. Spread cake into the pan.

In a small bowl combine the first three topping ingredients and mix well.

Cut the butter into the dry topping ingredients until mixture crumbles. Sprinkle this mixture the cake.

Bake for 35 to 40 minutes until toothpick inserted in center comes out clean.