Preparation:
Preheat oven to 350 degrees F. Grease and flour an angel cake pan or 8" X 10 1/2" pan.
TO PREPARE THE CAKE: In a medium bowl, sift flour, sugar, baking powder and salt. In a large bowl, beat together milk, margarine, eggs, and vanilla. Beat in flour mixture. Fold blueberries into batter and pour into prepared pan.
TO PREPARE THE TOPPING: In a small bowl, combine flour, sugar, butter and cinnamon. Sprinkle topping on batter. Bake for 45 minutes until lightly browned and cake tester inserted into center comes out clean. 10-12 Servings
COOL COMPLETELY ON WIRE RACK. FREEZE IN FREEZER BAG. I LIKE TO STORE MY CAKES IN A BOX IN THE FREEZER, HELPS THEM NOT TO GET CRUSHED OR SMASHED THAT WAY.
NOTE: This coffee cake is excellent fresh, and freezes well for serving later |
