#651 - Blueberry Coffee Cake

(by Shirley McNevich)

2 cups flour
3/4 cup white sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
2 cups fresh or frozen blueberries (drained)
Topping: 1/4 cup butter, 1/2 cup white sugar, 1/3 cup flour, 1/2 tsp. cinnamon

Preheat oven to 375 degrees. In a bowl add 2 cups flour, 3/4 cup white sugar, baking powder, salt, vegetable oil, milk, and egg--use a wooden spoon to mix well. Fold in blueberries and pour batter into an ungreased 8" square baking dish. Topping: in a separate bowl add 1/4 cup butter, 1/2 cup white sugar, 1/3 cup flour, and 1/2 tsp. cinnamon--mix well. Sprinkle this sugar mixture evenly on top of the batter in the baking dish. Bake uncovered for 50 minutes or until inserted toothpick comes out clean.

#258 - Cheesecake Coffee Cake

(by Shirley McNevich)

3 cups Bisquick
1/4 cup white sugar
1/4 cup melted butter
1/2 cup milk
1/2 cup white sugar
2 eggs
1 - 8oz. softened Philly cream cheese
1/2 tsp. vanilla
1/4 cup strawberry or raspberry preserves

In a bowl, combine Bisquick, 1/4 cup white sugar, melted butter and milk. Beat vigorously for 30 seconds. Sprinkle some extra Bisquick on your counter, then dump the dough on the counter. Knead the dough 30 times with your hands. Pat the dough evenly in the bottom and sides of an ungreased round cake pan (9" x 1.5"). Prepare the cheese filling: in a mixer, combine 1/2 cup white sugar, eggs, cream cheese, vanilla and beat all ingredients until smooth. Pour the cheese filling over the dough. Bake at 375 degrees for 30 minutes or until edge is golden brown and cheese filling is set. Remove from oven and cool 20 minutes. Spread preserves over the top. Keep leftover cake refrigerated.