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BLUEBERRY COFFEE CAKE
CAKE
1 cup all purpose flour + 1 tablespoon
1 tablespoon for dusting
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup Stevia in the raw
3 large eggs
1 teaspoon PURE vanilla
1 cup whole milk
3/4 cup frozen small wild blueberries DO NOT THAW

• Preheat oven to 350°.
• Grease and flour dust 13×9 baking dish. Set aside.
• Sift together 1 cup flour, baking powder and salt.
• In a larger mixing bowl cream the butter with an electric mixer.
• Add Stevia and brown sugar, beating until fluffy.
• Add eggs 1 at a time beating JUST until blended in.
• Reduce mixer speed. Add flour mixture and milk alternately until well blended.
• GENTLY toss blueberries with 1 tablespoon flour.
• Fold blueberries GENTLY into batter.
• GENTLY spread batter into prepared baking dish.

TOPPING
2/3 cup frozen small wild blueberries DO NOT THAW
1/4 cup granulated sugar
1/2 teaspoon cinnamon

• Whisk together the sugar and cinnamon.
• Toss blueberries in the sugar mixture.
• Scatter blueberries and sugar evenly on top of batter.

• Bake cake 45 minutes or until toothpick comes out clean.
• Cool cake in pan 10-15 minutes before cutting.

NOTE: You can use FRESH berries.  But, if using FROZEN berries DO NOT THAW!!  Thawing the berries makes them too watery and will turn your batter blue.