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This recipe makes a moist and delicious cake. |
Blueberry Coffee Cake
2 c. sifted flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 c.white sugar
1/2 c. brown sugar
2/3 c. vegetable oil
2 eggs
1 c. buttermilk
Topping:
1/2 c. chopped pecans ( I double this)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brown sugar
1 c. blueberries
(if frozen, thaw and drain)
Sift flour, salt, cinnamon, baking soda and baking powder into large mixing bowl. In a second large mixing bowl, cream sugars and oil, then add eggs to this mixture and beat well. Add dry ingredients to the batter mixture alternating with buttermilk. Pour into greased and floured 9" x 13" pan. In another bowl, mix all topping ingredients together and spoon on top of batter. Bake for 35 minutes at 350 degrees.
To save time, I mix all the dry ingredients the night before. The next morning I simply add the wet ingredients.
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