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Or, “How To Ensure You’ll Be Invited Back Anywhere You Might Like To Visit Again.”

Whether I’ve made this to serve to guests, or I’ve made it because I WAS the guest, this is the most awesome coffee cake I know how to bake.  Well actually, I do have one that I think is even awesomer, but it doesn’t have fruit in it (hit me up for it sometime, I’ll spill it in a skinny minute).  But in the fruit-filled category, this recipe wins hands down.  And yes, you may remember seeing it here before.  But when I made it for overnight guests this past weekend and my punks called it “the total bomb” (which in punk speak means, like, really really good), I had to make sure you all knew it was here.

Make it for yourself, or make it to share.  Just make it.  You won’t be sorry.

“Enablers 101: Encouraging Friends to Eat Cake for Breakfast”.  Y’think?

BLUEBERRY COFFEECAKE
Serves:  6-8
Source:  Epicurious.com

For the cake:
¼ c. vegetable oil
1 egg, lightly beaten
½ c. milk
1 ½ c. flour, sifted
¾ c. sugar
2 t. baking powder
½ t. salt

For the topping:
1/3 c. brown sugar
1 T. flour
1 t. cinnamon
½ c. chopped nuts (I’ve used either walnuts or pecans, and I’ve also left them out completely)
1 T. butter, melted (Shurfresh Butter Quarters are on sale)
¾ c. fresh blueberries (Organic Blueberries are on sale)

Preheat the oven to 375.  Combine the oil, egg, and milk.  Sift together dry ingredients and add them to the milk mixture.  Mix well.  In another bowl, combine all the ingredients for the topping.

Pour the batter into a greased 9 x 9 x 2” pan.  Sprinkle the berries evenly over the batter.  Top the berries with the nut mixture.  Bake in for 25-30 minutes, or until a toothpick comes out with loose crumbs attached.   Cool completely on a wire rack before cutting.