This coffeecake can be made the night before. Cover with plastic wrap and refrigerate overnight. In the morning, let it warm to room temperature, thirty minutes, before popping it into the oven.
2 large eggs
1 cup milk
2/3 cup white sugar
½ cup melted butter
1 tsp. vanilla
2 cups all purpose flour
1 Tbs. Baking powder
1 cup frozen, loose-pack berries
1/3 cup softened butter
½ cup all purpose flour
½ cup oatmeal
½ cup walnuts or pecans
½ cup brown sugar
Preheat oven to 375. In large mixing bowl, beat eggs, milk, sugar, butter and vanilla until smooth. Add baking powder to the flour and stir through before adding both to the wet ingredients. Break apart berries and stir through. (If you stir too much, the berries will color the dough blue.) Spray an 11×13 baking pan with cooking spray. Spread coffeecake batter into pan.
In food processor, process butter, flour, oatmeal, nuts and sugar until just combined, using the pulse button. Top the coffeecake with the crumbled mixture. Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean.
Substitutions: You may replace the berries with an equal amount of chocolate chips for a sweeter variation.
Conversation Starter: Remember a time you went berry picking. Did you eat more than you kept?