"In 1954 a 15-year-old Chicago girl named Renny Powell submitted a blueberry coffee cake recipe to the “Pillsbury $100,000 Recipe & Baking Contest” (precursor to today’s “Pillsbury Bake-Off ”). Renny took second place in the youth division for her creation, named in honor of its powers with the opposite sex. The recipe has been in circulation for nearly 60 years, including on Yankee Magazine, where this adaptation is one of the most popular recipes in the magazines archives."

Original recipe yields 14-18 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (103.3 g)
Calories 263.2
Total Fat - 12 g
Saturated Fat - 2 g
Cholesterol - 31.7 mg
Sodium - 124.2 mg
Total Carbohydrate - 36.4 g
Dietary Fiber - 1.3 g
Sugars - 21 g
Protein - 3.7 g
Calcium - 79.7 mg
Iron - 0.6 mg
Vitamin C - 3.1 mg
Thiamin - 0 mg

Step 1

Preheat the oven to 350° and butter a 9x13-inch baking pan; set aside.

Step 2

Set an oven rack to the middle position.

Step 3

In a medium-size bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil, milk, and eggs. Mix with an electric mixer until well combined.

Step 4

Pour the batter into the prepared pan; then evenly sprinkle the blueberries on top.

Step 5

In a small bowl, combine the sugar and cinnamon; then sprinkle over the blueberries. Bake until a cake tester inserted into the center comes out clean, about 50 minutes.