1/4 cup salad oil
1 beaten egg
1/2 cup milk
1 1/2 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup broken walnuts (or sliced almonds)
1 tablespoon melted butter
3/4 cup fresh or thawed frozen blueberries
Combine salad 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.
Pairs Well With
Contributor: Epicurious May 1998
My Notes: add more cinnamon to taste, and maybe some lemon rind