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Blueberry Coffee Cake
    topping
  • 1/3 cup flour
  • 1/3 cup sugar
  • 1 tsp. cinnamon
  • 1/4 cup butter

    cake

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup sugar
  • 1/4 cup butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 2 cups fresh blueberries
Preparation -
Mix the flour, sugar, and cinnamon together in a small bowl. Toss the mixture with 1/4 cup butter to make the crumb topping; set aside. Mix the flour, baking powder and salt together; set aside. In a large mixing bowl, mix the sugar, butter, egg and vanilla together. Add the milk, alternately with the flour mixture. Stir just until blended. Stir in the blueberries. Pour the batter into a greased and floured 9" square or round cake pan. Sprinkle the crumbs over top; bake in a preheated oven at 375 for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing the cake from the pan. This recipe can be doubled for a 9" x 13" cake pan. Allow about 5 addtional minutes of baking time.

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