Blueberry Coffee Cake

The sweetness in the blueberries makes the blueberry cake most everyone's favorite. If the taste isn't enough reason to eat, blueberries are also a rich in antioxidants, high in fiber and potassium and low in sodium. Blueberries usually are the most expensive in the berry family, but for those who live in the Pacific Northwest, blueberries are available for picking in the parks or wetlands. The blueberry/ coffee cake will both please the palate and keep the doctor away. It is a win-win situation.

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 eggs
1/2 cup soft butter or margarine
1 tsp vanilla
4 oz apple sauce
1/3 cup milk
2 cups fresh blueberries rinsed and drained

Strudel topping:
1/3 cup flour
1/4 cup brown sugar
1/4 cup cold butter cut up
1 tsp cinnamon

Directions:

Preheat oven to 350°. Add butter or spray oil into an 8 x 8 baking cake pan. Set aside.
Strudel topping:
In a bowl, mix flour, sugar, cinnamon and butter. Cut into butter with a folk or pastry blender until it resembles coarse crumbs. Set aside.
Sift the flour, baking soda, and salt. Set aside.

With an electric mixer or hand-held mixer, beat sugar and butter until light and fluffy . Add eggs and vanilla. Beat until incorporated. Add flour and apple sauce until combined (do not overmix). Spread half of batter onto the bottom of the prepared cake pan. Add one layer of blueberries.

Pour the remaining batter and add another layer of blueberries. Top with strudel and bake in oven for 40 minutes or until the inserted toothpick comes out clean.