Blueberry Breakfast Cake

Preheat oven to 375.
Butter 7 x 11 pan.

Mix:

1 1/2 flour
2t. Baking powder
1/4t. Baking soda
pinch salt
pinch cinnamon

Beat together:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1/2 c. buttermilk

mix in flour just to blend,
Gently fold in 1 pint blueberries.

Bake for 45 minutes.

Coffeecake

(adapted from Cafe Beaujolais)

Butter 9 x 13 pan. Oven to 350.

1c. milk - not quite full
1T. vinegar

(OR 1c. buttermilk)

Mix together and let set while you mix the following:

2 1/4c. flour
1/2 t salt
1 - 2t. cinnamon
1c brown sugar
3/4 c. white sugar

Mix well, and add:

3/4 c. vegetable oil

Mix until even color - set aside 3/4 c. for the topping.

Use the remainder for the batter - mix in:

1t bp
1t bs

Mix well, then add:
1 egg - beaten
milk or buttermilk from above

mix quickly just to combine - don't worry about lumps. (Overmixing will toughen batter and it won't be a light and fluffy experience.)

Pour into pan and sprinkle topping. Bake 40 minutes.