Its that time of year again, blueberry season! Wondering what to do with all those blueberries you’re buying up at the store? Well I’ve got the answer: blueberry cake. Yummy, Yummy. My boyfriend, Gary, has had this recipe a long time. Its an award winning recipes from a Pillsbury Bake-off from back in the 19080’s. We whipped one up last night and it is absolutely amazing. (see pic, as a quarter of it is gone!) Now, don’t let me confuse you, this is not a “healthy” recipe by any means. But once in a white, you just gotta go for it.

So without further ado, here it is:

Blueberry Coffee Cake

Cake Ingredients

¾ cup sugar

¼ cup margarine

1 egg

½ cup milk

½ teaspoon almond extract

2 cups flour

2 teaspoon baking powder

½ teaspoon salt

4 cups fresh blueberries

Topping Ingredients

¼ cup sugar

¼ cup packed brown sugar

1/3 cup flour

½ teaspoon cinnamon

¼ cup butter or margarine

1. Preheat oven to 375° 
2. Beat well the sugar, margarine and egg. 
3. Stir in the milk and almond extract.
4. Sift together and fold into above the flour, salt, baking powder.
5. Gently fold in the blueberries.
6. Put the above into a 10 inch Spring Pan.
7. Mix together the topping ingredients  (sugar through cinnamon) and cut butter in until crumbly, spread atop the cake.
8. Cook at 375° for 45 minutes. Top will be nice and browned.

The full recipe is also right here on my site for future reference, just click here.