Blueberry Coffeecake

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 3/4 cup brown sugar
• 1/2 cup walnuts or 1/2 cup pecans, chopped
• 2 teaspoons ground cinnamon
• 2 tablespoons butter, melted
• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 1 egg
• 2 teaspoons grated orange zest or 2 teaspoons lemon zest
• 2 cups robin hood nutri flour blend
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 2 cups europe's best woodland blueberries, frozen

Recipe

• 1 topping: in a bowl, combine sugar, nuts, cinnamon and butter. set aside.
• 2 cake: in a mixing bowl, beat together butter, sugar until creamy. beat in egg and orange zest.
• 3 in a separate bowl, combine flour, baking powder, baking soda and salt. add flour mixture and milk alternately to creamed mixture, making 3 dry and 2 wet additions. stir in europe's best woodland blueberries until just combined.
• 4 spoon mixture into a greased and parchment-lined 9-inch square baking dish. cover evenly with topping mixture.
• 5 bake in a preheated oven for 55 minutes, or until cake tester comes out clean. cool in pan on rack.
• 6 make ahead: coffeecake can be baked, covered, and kept at cool temperature one day ahead or wrapped well and frozen whole or in individual pieces for up to 3 weeks.