Blueberry Streusel Coffee Cake

Time = 15 min prep + 40 min cook
Servings = 8 servings
From = Grandma Koch
Original recipe = Wesson oil cookbook

Ingredients

Cake:

• 1 cup AP flour, sifted
• 1.5 tsp baking powder
• ½ tsp salt
• ⅓ cup white sugar
• 1 egg
• ½ cup milk, full fat
• ⅓ cup Wesson oil
• 1 Tbsp lemon juice
• 1 cup blueberries (fresh or thawed frozen)

Streusel:

• ⅓ cup white sugar
• ¼ cup flour
• ⅛ tsp salt
• ¼ tsp cinnamon
• 2 Tbsp Wesson oil

Directions

1. Preheat oven to 375°F

2. Sift dry ingredients together.

3. Beat egg, add milk and oil. Pour wet mixture into dry ingredients and mix until the batter is smooth.

4. Turn batter into an oiled 8 x 8 inch square pan.

5. Add lemon juice to blueberries. Scatter over batter.

6. Prepare streusel topping by working ingredients together into a crumb-like mixture. Sprinkle over blueberries.

7. Bake for approx 40 minutes. Serve hot or cold.