Blueberry Coffee Cake
|Biscuit mix||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Instant nonfat dry milk||1⁄2 Cup (8 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Fresh blueberries||1 1⁄2 Cup (24 tbs)|
|Soft butter/Margarine||2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
Preheat oven to 350 degrees.
Place the biscuit mix, 2/3 cup sugar and 1/4 cup dry milk in a 3-quart bowl.
Add the water and egg and beat well with mixer at medium speed.
Pour into a greased and floured 9-inch pan and cover with blueberries.
Mix remaining sugar, butter, remaining dry milk and flour and sprinkle over blueberries.
Bake for about 50 minutes or until cake pulls away from side of pan.
Frozen blueberries, thawed and drained, may be substituted for fresh blueberries.