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Miriam Dianne Rubin's Blueberry Coffee Cake

My mother is famous for this cake. Add a few minutes to the baking time if using frozen blueberries.

1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans
4 tablespoons (1/2 stick) butter, at room temperature

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup milk
2 cups blueberries

Preheat oven to 375 degrees. Butter a 9-inch springform pan or a 13-by-9-inch baking pan.

For topping: In medium bowl, stir together sugar, flour and cinnamon. Add nuts and butter and mix with fingers or a fork until crumbly. Set aside.

For cake: In medium bowl, stir together flour, baking powder and salt. With electric mixer at medium-high speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Scrape sides of bowl. At medium speed, beat in egg and vanilla. At low speed (or by hand), add half the flour mixture, all the milk, then remaining flour, mixing only until just blended.

By hand with a spatula, stir in blueberries. Scrape batter into prepared pan and smooth gently. Sprinkle with prepared topping.

Bake 45 to 50 minutes, until cake is browned, shrinks from sides of pan and a toothpick inserted in center comes out clean.

Transfer to wire rack and cool in pan. Loosen edges of cake and remove pan sides (for springform pan). Cut into wedges or squares to serve. Makes 10 to 12 servings.

Thursday, June 15, 2000

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