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Blueberry Coffee Cake

For cake:
1/4 Cup Watkins Original Grapeseed Oil
1 Beaten Egg
1/2 Cup Milk
1 1/2 Cups Sifted All-Purpose Flour
3/4 Cup Sugar
2 teas. Watkins Baking Powder
1/2 teas. Salt

For topping:
1/3 Cup Brown Sugar
1 Tbsp. All-Purpose Flour
1 teas. Watkins Ground Cinnamon
1/2 Cup Broken Walnuts
1 Tbsp. Melted Butter
3/4 Cup Fresh or Thawed Frozen Blueberries

Combine grapeseed oil, egg, and milk. Sift together dry
ingredients and add them to the milk mixture. Mix
well. In another bowl, combine all ingredients for
topping.

Pour cake batter into a greased 9 x 9 x 2-inch pan.  Spread blueberries evenly over batter. Top that with the cinnamon nut mixture. Bake in 375°F oven 25 to 30 minutes.

Serves 6 to 12.

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