1/3 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp ground cinnamon
1/2 cup chilled butter
Make Topping combining flour, sugar, cinnamon and butter. Should resemble coarse crumbs.
Make Batter combining flour, sugar, baking powder and salt.
In a separate bowl, beat egg until froathy, add oil while beating and milk. Fold in 1 cup of blueberries and 1/4 cup walnuts.
Reserve remaining walnuts, blueberries and strawberries for topping.
Spread batter into pan and then spread blueberries and strawberries on top with topping.
Bake for 25 minutes until toothpick comes out clean.
Forget the fruit and use chocolate chips. Add 1/4 cup of cocoa to the topping mixture.
Chocolate fanatics beware!
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1 tsp salt
1 large egg
1/4 cup canola or my favorite walnut oil
3/4 cup milk
1/2 cup chopped walnuts
1 1/2 cups fresh blueberries
1/2 cup strawberries
Makes one 9 inch square coffee cake. Line your pan with parchment. Preheat oven 375 degrees. Spray pam or grease your parchment. (I spray both sides to keep it easy.)