This morning I used the last of our blueberries picked last week in this blueberry coffee cake that has become a family favorite.

Downeast Thunder Farm Blueberry Coffee Cake

The Batter

• ¼ cup canola oil
• ½ scant cup of sugar
• ¾ cup skim milk
• 1 ½ cups unbleached all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon finely grated lemon rind
• 1 ½ cup wild blueberries

Streusel Topping

• 3 tablespoons cold butter
• ½ cup light brown sugar
• 1 teaspoon cinnamon
• 1 rounded tablespoon of wheat germ

Method

1. Preheat oven to 375°.
2. Lightly oil a 9×9-inch baking pan.
3. Whisk together the oil, sugar, milk and egg.
4. Combine the flour, baking powder and salt; mix into the wet ingredients until well incorporated.
5. Fold in the blueberries and lemon rind. I wash the fresh blueberries and dry them in a bowl lined with a tea towel – tugging the towel back and forth to roll around the berries. Before adding them to the batter, I toss them with 1 teaspoon of flour.
6. Pour the blueberry batter into the pan.
7. Put the streusel toppings in a bowl; cut and combine with a pastry cutter until you have the consistency of rice; sprinkle topping evenly over the batter.
8. Slide into oven and bake for 25 minutes.

Enjoy!