Blueberry Coffeecake (3)
Submitted by ddoug on January 29, 2008 at 8:50 pm

Orange Streusel Coffee Cake

8" or 9" square pan, greased
375º oven

Mix together:
2 cups AP flour
1 tsp. salt
1/2 cup. sugar
2 tsp. baking powder
1 cup blueberries (if frozen, do not thaw; wild ones are best)

Mix together:
1 egg
1/2 cup milk
1/2 cup orange juice
1/3 cup oil
1 tsp. grated orange rind (optional)
Mix together and set aside:
1/4 cup. flour
2 Tbs. soft butter
1/2 cup sugar
cinnamon if you like

Pour liquid over dry ingredients and fold until all is wet. Lumpy is fine.

Sprinkle streusel on top and bake for about 35 min.

Jean Gibbs' Cranberry Tea Bread

I use blueberries!
loaf pan, greased
350º oven

Mix together:
3 cups AP flour
1/2 up. sugar
4 tsp. baking powder
1 tsp. salt
1 - 1 1/2 cups blueberries (if frozen do not thaw; wild ones are best)

Mix together:
1 egg
1 cup milk
2 Tbs. melted butter

Pour liquid over dry ingredients and mix lightly to blend.
Pour batter into loaf pan and bake about 1 hour.
NB: She uses cranberries and chops them with 1/2 the sugar.

Blueberry Oat Coffeecake from The Boston Globe
9" round layer cake pan, greased and lined with parchment or waxed paper
350º oven

Combine and spoon into prepared pan:
1 cup blueberries
2 Tbs. sugar

Cream:
1/3 cup butter
1/2 cup sugar
Add: 1 egg and beat until light

Combine:
3/4 cup AP flour
1 tsp. baking powder
1/4 tsp baking soda
1/3 cup oats, preferably old-fashioned, uncooked
1/2 tsp. lemon peel
14 tsp. ground nutmeg

Stir flour alternately with 2/2 cup plain yogurt into egg mixture: Spoon carefully over berries in pan.
Bake 30-40 min. Let stand 5-10 min. Loosen sides and invert on cooling rack. Remove paper.