Updated Sunday, April 21st, 2002
Total Time: 20
Yield: 18 squares
In 1954 a 15-year-old Chicago teen 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 now, including on YankeeMagazine.com, where our adaptation is one of the most popular recipes in our archive.
Preheat oven to 350° and butter a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil, milk, and eggs. Mix with an electric mixer for 3 minutes.
Pour the batter into the prepared pan, then evenly sprinkle the blueberries on top.
If using large frozen blueberries 2 cups works best. If using small (wild) fresh or frozen blueberries, use up to 3 cups.
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.
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