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    Blueberry Coffee Cake

    This is adapted from the Starbucks Coffee cookbook they put out a few years ago...

    List of Ingredients

    1 cup all-purpose flour
    1/2 cup sugar
    1 teaspoon ground cinnamon
    1/4 cup butter
    2 eggs
    2 cups milk
    1 cube butter -- melted
    4 cups flour
    1 cup sugar
    5 teaspoons baking powder (1 tbsp. and 2 tsp.)
    1 teaspoon salt
    1 teaspoon sweet spice (from Spice Hunter)
    2 cups fresh or frozen blueberries


    Preheat oven to 350 F. Grease a jelly roll pan (15x10).
    Topping: Combine flour, sugar and cinnamon. Blend in the butter with pastry blender, until mixture is crumbly. Set aside.
    Cake: In a large bowl, beat together the egg, milk and butter. Sift the flour, sugar, baking powder, salt, spice into a small bowl and add to egg mixture. Beat until just blended. Gently stir in blueberries. Spread batter evenly in the prepared pan and sprinkle with the topping. Bake until a wood toothpick inserted in center comes out clean, 30-35 minutes. If you are using frozen blueberries, it may take a bit longer. Cover with foil if it's browning too fast. Serve warm from pan.




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