Blueberry Coffee Cake

Bursting with juicy, plump blueberries, this tender coffee cake with it's crunchy, sweet topping will hit the spot! 

Ingredients:

Streusel:

1/4 cup sugar

2 tbsps brown sugar

1/4 cup flour

1/4 tsp cinnamon

3 tbsps room temperature butter

Cake:

1 cup flour

1/3 cup sugar

2 tbsps room temperature butter

1/3 cup milk

1 egg

1 1/2 tsps baking powder

1/4 tsp salt

1 1/4 cups blueberries

Glaze:

1/4 cup icing sugar

1 tsp milk

1/4 tsp vanilla

Combine the streusel ingredients to form a crumble and set aside.

For the cake, mix everything except the blueberries together in a mixer bowl just until combined. Then fold in the berries. Oil a 6" baking dish or ramekin and spread 1/2 the batter. Sprinkle half the streusel, add the rest of the batter then the rest of the streusel.

Bake at 375°F for 45-50 minutes or until a cake tester comes out clean. Cool 20 minutes before cutting.

Even though it looks like a giant muffin, this coffee cake serves 6.

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