ALASKAN BLUEBERRY COFFEE CAKE
Serves 6
This cake has a great flavor!
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FOR THE TOPPING
  1. 1/3 cup all-purpose flour
  2. 1/2 cup firmly packed brown sugar
  3. 1/2 teaspoon round cinnamon
  4. 1/4 cup chilled butter or margarine
FOR THE BATTER
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup granulated sugar
  3. 2 1/2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1 large egg
  6. 1/4 cup canola oil
  7. 3/4 cup milk
  8. 1 1/2 cups fresh blueberries
FOR SERVING
  1. Blueberry Spread
  2. 1/3 cup cold water
  3. 1 package unflavored gelatin (1/4 ounce)
  4. 3 cups blueberries
  5. 1/2 teaspoon ground ginger
  6. 2 tablespoons granulated sugar
  7. 4 teaspoons lemon juice
  8. 1 teaspoon grated lemon zest
Instructions
  1. Position the rack in the center of the oven and preheat to 375 degrees F. Grease and flour the bottom of a 9-inch square or round baking pan.
TO MAKE THE TOPPING
  1. In a small bowl, combine the flour, brown sugar, and cinnamon. Using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Set aside.
TO MAKE THE BATTER
  1. In a large bowl, blend together the flour, sugar, baking powder, and salt.
  2. In a medium bowl, beat the egg until foamy before beating into the oil and milk. Fold in 1 cup of the blueberries. Combine the two