Blueberry Coffee Cake Recipe

Pre-heat oven to 350-F degrees. Spray an angel food cake pan with non-stick cooking oil and give it a light dusting of flour.

In a medium mixing bowl, sift together the flour, sugar, baking powder, and salt.

In a large bowl, beat together milk, margarine, eggs, and vanilla. Beat in the flour mixture a little at a time.

Gently fold blueberries into the batter and pour into the prepared pan.

To prepare the coffee cake topping, combine the flour, sugar, butter, and cinnamon in a small bowl until a crumbly mixture is formed. Sprinkle the topping on the cake batter.

Bake for 45 minutes, or until lightly browned and a cake tester inserted into center comes out clean.

Remove from the oven and let cool for about 5 minutes before inverting and placing on a wire rack to finish cooling.

Serves 10 to 12