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“Ideal for the brunch table or wrapped and taken for lunches -”
READY IN:
55mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. TOPPING: In a bowl, combine sugar, nuts, cinnamon and butter. Set aside.
  2. CAKE: In a mixing bowl, beat together butter, sugar until creamy. Beat in egg and orange zest.
  3. In a separate bowl, combine flour, baking powder, baking soda and salt. Add flour mixture and milk alternately to creamed mixture, making 3 dry and 2 wet additions. Stir in Europe's Best Woodland Blueberries until just combined.
  4. Spoon mixture into a greased and parchment-lined 9-inch square baking dish. Cover evenly with topping mixture.
  5. Bake in a preheated oven for 55 minutes, or until cake tester comes out clean. Cool in pan on rack.
  6. MAKE AHEAD: Coffeecake can be baked, covered, and kept at cool temperature one day ahead or wrapped well and frozen whole or in individual pieces for up to 3 weeks.

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