Blueberry Coffee Cake
I pilfered this recipe from my mom's May 2008 issue of Cooking Light. I think I used to get that magazine, but I must not have been very impressed, because I obviously never renewed it. The recipes always called for ingredients I never had on hand, but now that I have more room I guess I have more baking supplies! I was really impressed with this recipe - most coffee cake recipes call for enough butter to make my heart stop just by reading them. I still wouldn't call this health food, but it sure was tasty!
It calls for fresh blueberries, but I used Europe's Best Frozen Wild Blueberries, tossed in some of the flour mixture. The pieces I sent with Mike to work disappeared fast, according to Mike.